Low gluten flour100g

Corn oil15ml

White sugar [Figure] 40 grams of white sugar is equivalent to food.

Condensed milk15ml

White vinegar [Figure] A quarter of white vinegar is equivalent to food.

Yogurt [Figure] Yogurt is a spoonful of food.

Cranberry [Figure] Cranberry 10 Capsule

Recipe practice:

Illustration of the method of steaming egg cakes 1 1. Prepare low-gluten flour 100g egg, three pieces of white sugar 40g corn oil 15ml condensed milk 15ml salt, a quarter teaspoon of white vinegar and a teaspoon (yogurt teaspoon), and steam the omelet.

Diagram of the method of steaming egg cake 22. 1. Prepare materials

Illustration of steaming egg cakes 33.2. Salt, oil and condensed milk are weighed and mixed for later use.

Illustration of steaming egg cakes 44.3. Beat the eggs in the pot, add all the sugar and add a spoonful of white vinegar to remove the fishy smell. At the same time, the steamer is boiled and water is added. Beat the whole egg until the color of the egg liquid becomes lighter. The egg liquid stirred by the eggbeater will not drip quickly, and the traces of the dripping egg liquid will not disappear soon.

Illustration of steaming egg cake 55.5. Sift in the low flour, stir it up and down quickly with a scraper, and pour the batter into the second step to mix and stir evenly.

Illustration of steaming egg cakes with water 66.6. Put the mold into the steamer in advance and pour in the egg paste for eight minutes. After all the eggs are poured in, lift the steamer and gently shake out the big bubbles. Decorate with cranberries. After the steamer is boiled, put it on the fire and steam for fifteen minutes.

7. As shown in the figure

8.7. When steaming for ten minutes, turn off the fire after fifteen minutes, stew for two minutes, open the lid, and let it cool and demould.