Steamed sponge cake

Introduction of formula Casta powder is the material for making cream fillings such as Klimt. Adding it can make the texture of spicy cakes more detailed, which are sold in supermarkets or Castroni. Sanhua milk is evaporated milk, which is made by evaporating about 60% of fresh milk moisture, and can be bought in general supermarkets.

material

1. low-gluten flour 1 10g, 3/4 teaspoons of baking powder, custard powder 10g, fine sugar10g, eggs 150g, and Sanhua milk.

working methods

(1) Mix the flour, baking powder and custard powder of the material 1 and sieve them, then mix them with fine sugar.

(2) Add the eggs into the materials prepared by the method (1), stir evenly with an egg beater, then add the milk and stir until the sugar is dissolved evenly.

(3) continuously adding the salad oil into the material of the method (2) and stirring evenly.

(4) Mix baking soda powder with water first, then add it into the dough, stir it carefully with a rubber scraper, and then pour it into the model and let it stand for 20 minutes.

(5) After the hot water is boiled, put the model into a steamer and steam for about 20 minutes on high fire until the spicy cake is fully cooked.

(6) taking out the model, cooling, demoulding and cutting into pieces for eating.