The cake without eggs is very unique. First, add appropriate tender tofu, about 260 grams, and then add 120 grams of fine sugar to the waterless and oil-free pot. Put the pot in warm water and don't be too hot, and then start stirring constantly.

Stir the tofu and sugar evenly. After the tofu is very tender, add140g of low-gluten flour, add a spoonful of 1g of salt, and stir evenly with chopsticks. Sift100g of low-gluten flour into the stirred egg mixture for three times, and finally pour in 30g of pure milk and 30g of corn oil, and uniformly stir to form a flour paste.

Finally, pour the batter into the rice cooker and steam it for 40 minutes. The batter should not be too thin or too thick to stir, which is also related to the amount of tofu added. The cake without eggs is still inferior to the cake with eggs.

Production skill

1, clever use of cake waste heat: generally, baking cakes is easy to burn, mainly because the waste heat on the edge of the cake is not used well. When the cake looks as if it is not cooked, in fact, the waste heat on the edge of the cake can continue to cook the middle. So you can turn off the oven after the edge of the cake has been baked. Leave the cake in the oven for about an hour, so as to avoid scorching and collapse in the middle of the cake.

2. Bake in water: Is it hard to imagine baking the cake in water? If you want to bake the cake evenly, and the surface will not zoom, the most effective way is to bake it in water. Find a bigger baking pan, put boiling water in it, and put the cake in the baking pan. This can benefit the transpiration of boiling water and bake the cake.