Cake without eggs is unique. First, add appropriate tender tofu, about 260 grams, and then add 120 grams of fine sugar in a water-free and oil-free basin. Put the basin in warm water, not too hot, and then start stirring constantly.

Stir the tofu and sugar evenly. After the tofu is tender, add140g of low-gluten flour, add a spoonful of 1g of salt, and stir well with chopsticks. Sift 100g low-gluten flour into the stirred egg liquid for three times, and finally pour in 30g pure milk and 30g corn oil, and stir evenly to form a batter.

Finally, pour the batter into the rice cooker and steam for 40 minutes. The batter should not be too thin, too thick and cannot be stirred, which is also related to the amount of tofu added. A cake without eggs is not as good as a cake with eggs.

production skills

1, clever use of cake waste heat: generally baking cakes is easy to burn, mainly because the waste heat at the edge of the cake is not used well. When the cake looks immature, in fact, the residual heat at the edge of the cake can continue to cook in the middle. So you can turn off the oven after baking the edge of the cake. Put the cake in the oven for about an hour to avoid burning and the middle of the cake collapsing.

2. Baking in water: Is it hard to imagine baking cakes in water? If you want to bake the cake evenly and the surface will not scale, the most effective way is to bake it in water. Find a bigger baking tray, let the water out and put the cake in the baking tray. This can be beneficial to the transpiration of boiling water and bake cakes.