bill of materials
Cooking steamed cakes requires preparing eggs, milk, sticky rice flour, millet flour, oil, sugar, salt and white vinegar. Please prepare all materials according to the list.
Tool preparation
To make steamed cakes, you need to prepare a special pot for steamed cakes, a plate covered on the steamer, a pot for subpackaging egg whites and yolks, an egg beater, chopsticks, a silicone shovel and a cold shelf. Please make sure that all tools are clean and there is no water.
Production steps
The production steps of steamed cakes include: 1. Stir the yolk paste; 2. Adding powder material; 3. Hair protein; 4. Add the protein into the yolk paste; 5. Pour into a mold and steam; 6. Cooling and demoulding. Please follow the steps and pay attention to the details.
Protein sending skills
Sending protein is one of the key steps in making steamed cakes. Please note: 1. Add vinegar first and then sugar; 2. First high speed and then low speed; 3. Turn up and down to avoid stirring in circles. This can make a delicate protein cream.
Casting mold skills
When pouring into the mold, you can pour the prepared batter into the mold from a height of 20 cm, shake it twice, cover the plate, put it in a steamer and steam it for 30 minutes on medium heat. This will make the steamed cake softer and more delicate.
Enjoy steamed cakes.
After the steamed cake is made, it can be put on the drying rack to dry for more than half an hour, and then it can be eaten after demoulding. Come and try it, and steam out your soft and delicate steamed cakes!