2. Weigh the required low-gluten flour and sugar with an electronic scale, separate the yolks and whites of the three eggs, and place the whites in a water-free and oil-free container.
3, the bottom of the 6-inch living bottom mold wrapped in a piece of tinfoil standby.
4. Pour the three egg yolks into a whisk bowl and pour in 2 tablespoons of corn oil, stirring well with a whisk to fully incorporate the egg yolks and then add 1/3 of a bowl of water and continue to stir well.
5: Sift the flour into a sieve and stir with a hand whisk until no more flour is left.
6, the next whipped egg white (during a few drops of lemon juice to fish), with an electric whisk will be beaten until the egg white coarse bubbles add 1/3 of the sugar continue to beat to fine bubbles and then add 1/3 of the sugar continue to beat, when lifting the beater egg white hanging beater with a third sugar, beat to the end of the lifting the beater is a small tip of the upright on the can.
7, scoop 1/3 of the egg white into the egg yolk batter, with a flipping method, mix well, and then add the remaining egg white continue to quickly mix well.
8. Pour the cake batter into the mold, leaving the table a little to wrestle out large air bubbles, cover with plastic wrap, and place in a boiling steamer, cover the pot with a lid and cook on high heat for 30 minutes.
9, 30 minutes after the fire, simmer for 5 minutes and then open the lid, the cake mold out, inverted and cooled off the mold, steamed egg cake is ready.