You don't need to separate the egg white, you just need to steam it, so it's delicious without getting angry. The simplest cake I've ever made is my mother's specialty dessert more than ten years ago. At that time, the cake made for us was steamed in a steamer, and it was constantly sent away with a pair of chopsticks and my mother's hands. Strangely, it was not the eggs we use to make cakes every day, but duck eggs.

Some time ago, I chatted with my colleagues about this steamed cake, and suddenly I wanted to recreate it. Now, with the continuous development, it is rare. I don't think I can talk about it, and my mouth is watering ... …ennn

I have experimented with many recipes, and this recipe has finally succeeded. I am very happy, and my colleagues are also very happy, because I want to do it myself, and then I dragged her to do the experiment with me. Last night, she said that she would do it one last time, or she would give up if it didn't succeed.

Traditional method of steaming cakes

3. Use the highest speed in electric egg beater to beat the egg liquid for 5-6 minutes, and constantly rotate the egg beater to beat it.

After 4.5-6 minutes, sift the egg mixture into flour for three times, add 100, mix it well by stirring, and add a little aluminum-free baking powder.

5 .. When you sift in the flour and mix it evenly, it will be dry. At this time, just add 100plus and mix it together. It will not be very dry.

6. Pour the evenly stirred cake liquid into the bamboo basket paved with oil paper, whether it is nine or eight full.

7. Put the cake liquid into a preheated steamer and steam it for 30 minutes on high fire.

Tips

Isn't it simple? Do it quickly!

The cake is soft when it is hot, but if it is put in the refrigerator, it will harden. Just take it out and steam it again.

Baking powder is indispensable, because the whole link has not been sent away. If you don't add any baking powder … it will become flat!