Practice this method of making cakes. The original amount of sugar is180g. I think it's too big and too sweet, and it's reduced by half. It still seems a little sweet. The steamer version is much simpler than the oven version. Friends who want to be lazy can try.

material

250g eggs (about 5), 150g flour, 90g sugar.

working methods

1. Separate the egg yolk and egg white and put them in two dry containers.

2. Put sugar in the egg yolk.

3. Beat the egg yolk into foam with an egg beater until the egg yolk turns white.

4. Beat the egg whites into cream with an egg beater.

5. Pour the yolk into the egg white.

6. Sift in the flour and mix well.

7. Pour the egg paste into the mold and steam in the steamer for 20 minutes.

skill

1. Egg yolk must be hard when adding sugar, otherwise it will eventually be steamed, and traces of sugar precipitation can be seen in the middle of the cake. Personally, it's not bad to use honey instead of sugar.

2, the egg white is creamy, pick a piece with chopsticks, and the chopsticks will not fall when they are turned upside down. Without an eggbeater, you can use three chopsticks to beat in one direction. Seriously, I've played like this before, and I can't get results in less than half an hour.

It's better to sift the flour, so it won't agglomerate and it's easy to stir. It doesn't matter without a sieve. Add flour and stir up and down. In fact, you can just pull it casually, just like writing "1". It will be more convenient to use a rubber scraper, and use chopsticks if not. Don't stir in circles, the cake needs to be fluffy, the batter will become stiff and may be steamed into egg steamed bread. The fried egg batter is even and delicate, and it looks shiny.

4. Pour the egg paste into the mold. Without a mold, pour it into a slightly deeper vessel, such as a deep dish.

5. Use a big fire when steaming, just like steaming steamed bread. Don't open the lid in a hurry after steaming, and simmer for two minutes.