material

Eggs? four

Flour? 4 scoops

Sugar (you can put less sugar if you don't like it)? 3 to 4 spoonfuls

Salt? 1?o'clock

Tasteless cooking oil? 1 spoon

White vinegar or lemon juice (not at home)? 5 to 6 drops

Milk? Proper amount

skill

Separate the egg white from the yolk. Egg whites should not be stained with water or oil. There should be no oil or water in protein containers and egg beaters.

Adding a small amount of salt can reduce the sweetness, and it is not greasy after eating. Adding vinegar can neutralize the fishy smell of eggs, so that egg whites are relatively easy to foam, and will not foam quickly because of excessive whipping.

Don't add too much flour, otherwise the cake won't hold, and the cake won't be fluffy enough (I mean one egg to one spoonful of flour).

Insert chopsticks or toothpicks into the cake. Pull out chopsticks or toothpicks and you'll be cooked without touching them.

How to make a beverage bottle to deliver protein? I have a recipe.

working methods

Separate the egg white and egg yolk, put them into the pot respectively, put the egg white into a clean oil-free and water-free container, and break the egg yolk.

Add a little salt (as shown in the figure), 1 tbsp sugar, 1 tbsp oil and 4 tbsp milk to the egg yolk and mix well. Tip: If you like other flavors or colors, you can add them to the egg paste and use sweet milk with less sugar.

Add 4 tablespoons flour (flour should be sieved) and stir up and down until there are no particles. When you lift the batter with a shovel, it will flow slowly (as shown in the figure, if it can't be circled, it must be stiff) (if the batter is too dry, add a little milk and a little flour).

Add 5 to 6 drops of white vinegar to the egg white and start stirring (dip some white vinegar with chopsticks).

Beat into fish bubbles with sugar 1 spoon.

Make a fine sand hole and add sugar 1 spoon.

Beat until wet and foaming, add 1 tablespoon sugar and beat again (bend the tip)

Just dry and foam (the yellow circle in the picture is straight and short)

Let's have a video (I have a recipe for manually sending protein)

Add the egg white into the egg paste three times and stir it up and down evenly (as shown in the figure: don't circle, defoam).

Steamed cakes: pour the batter into an oiled container (it will stick to the basin if you don't put oil in it), shake it a few times, cover it with plastic wrap and prick a few holes with a toothpick, put it in a pot with boiling water, steam for 25 to 30 minutes on medium heat, and turn off the heat for 5 to 10 minutes. Suggestion: The success rate of steamed cakes in the first attempt is high.

You can sprinkle some dried fruits you like on the batter or the bottom of the basin (steaming for 50 minutes 10 minutes in the picture is boring, and the cake is a little old. It tastes delicious)

Electric pressure cooker cake: pour the batter into the pot, shake it a few times, press the cake button for 20 minutes, block the heat preservation button at the air outlet with a towel for 20 minutes, open the lid and reverse demould (40 minutes in total). I never brush oil when the paint doesn't fall off the liner, but I will jump on two clean wet wipes. Tip: I use Midea brand electric pressure cooker at home, and the rice cookers are slightly different at different times. Generally, the source of cookers is not too big.

Finished steamed cake

Finished electric pressure cooker cake