Generally speaking, it takes about 10-15 minutes in the oven.

To steam cakes, you must first control the ratio of eggs to water. Generally, the ratio of egg liquid to water is 1:2. If you have unique taste, you can increase or decrease the amount of water according to your own requirements. The steaming time also needs to be mastered very well. If you use an induction cooker, it usually only takes nine minutes.

Press the rice cooker to the cooking and heating setting, and it will jump to the keep warm setting for about 5 minutes. After waiting for 2-3 minutes, press the cooking and heating setting again, and it will jump again after a few minutes (during When the batter is slightly hard, you can sprinkle some raisins on it), repeat this 3-4 times, and you can smell the aroma of cake. Open the lid, the surface is light yellow, and it is taller than before. Use chopsticks to poke it If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is cooked.

Put the steaming mold filled with cake batter on the steaming rack of the steamer, cover it with the steaming cap and steam it tightly. When starting to steam, control the steam flow to a small level. After steaming for 3 to 5 minutes, while there is no skin layer forming on the surface, tap the steaming mold and shake it slightly to remove the small bubbles on the surface. Then increase the steam flow appropriately and steam again. A period of time, subject to maturity. The steam flow or stove heat must be properly controlled. If the steam flow is too large or the stove heat is too strong, the product may be uneven.

Reference source: steamed cake_Baidu Encyclopedia