During this time, I made millet cakes many times. This cake is not baked, but steamed millet cake. Compared with sesame seed cake, steamed cake tastes more moist, and it won't get angry if you eat too much. Steamed cakes don't need so much oil and sugar, and the baked cakes are rich in flavor, because they will be heated at high temperature when baked, and more oil and sugar are put in them. It is easier for the elderly and children to digest and absorb steamed cakes. Steamed cakes are delicious, so don't worry about getting angry. Steamed cakes don't need an oven, they can be cooked in an ordinary steamer.

Steamed millet cakes do not use flour, but cakes made of millet. Millet is often used to cook porridge. Millet is an economical tonic. Anemia patients often eat millet to nourish yin and blood. Women who have just given birth will also eat millet to promote product recovery, recuperate their bodies and recover their physical strength as soon as possible. Millet is commonly used in folk to regulate the stomach and intestines, which can speed up human metabolism, promote gastrointestinal peristalsis and help digestion. Millet also has the function of nourishing the stomach, and millet can prevent chronic stomach diseases. Using millet to make cakes not only tastes soft and elastic, but also has the fragrance of millet, which also increases the nutritional value of cakes.

I steamed millet cakes many times. In order to make the millet cake still soft without baking powder, I used the method of making Qifeng cake, separating the egg white from the yolk, beating the egg white with an eggbeater, and making use of the explosive power of protein to make the steamed cake soft and elastic. Protein itself is sticky. When protein is stirred and mixed into the air, it will form small bubbles, which will expand and solidify when heated, thus forming fluffy tissue of the cake. Here is a special reminder that protein should be kept in an oil-free and water-free container.

Pay special attention to making millet cakes. Millet must be soaked at least 2 hours in advance. Generally speaking, steamed millet cakes are made in the morning, and millet is soaked for one night in advance. Millet absorbs water, and it will be more delicate to stir with a broken wall machine. The finer the millet paste, the better the taste of the cake. The soaked millet should be drained. Millet itself has absorbed water and stirred millet. Don't drain. Millet paste is too thin to form.

Many people will encounter steamed millet cakes when they put them into the steamer, and they will see that the steamed cakes swell a little, but they collapse after steaming. I've tried this myself. I think it may be affected by the temperature during steaming. Cover the cake paste when you put it in the steamer, so that it can keep the temperature during steaming. Don't open the lid immediately after turning off the fire, stew for 5 minutes. Don't cut the cake after steaming. Cut the millet cake upside down and cool it before cutting it.

Ingredients: 3 eggs, millet 120g, 30g corn oil, 30g sugar and a little lemon juice.

Mold 6-inch round cake mold

working methods

Soak 1 millet in water for more than 2 hours, the millet will absorb water, and the millet with sufficient water will be stirred more delicately.

Protein containers must not contain water or oil. Separate the egg into protein and yolk, put the protein into a container, and put the yolk into a wall breaker.

3. Drain the millet with a sieve, put it into a wall-breaking machine, add 30 grams of corn oil, and stir with the wall-breaking machine.

4 Stir the millet and eggs into a delicate millet yolk paste.

5. Squeeze a few drops of lemon juice from the egg white and beat it into coarse bubbles with electric egg beater.

6 add 30 grams of sugar and beat into hard foam. You can see the stirring rod of the eggbeater, which can pull out a short and upright sharp corner.

7 Take a third of the protein cream, cut and mix it evenly with a rubber scraper, and stir it casually to defoam.

8 Take one third of the egg white cream and mix the millet yolk paste evenly, and finally pour the millet cake paste into one third of the egg white cream.

9 Mix the meringue with the millet yolk paste to make a shiny millet cake paste.

10 Pour the millet cake paste into the round cake paste and shake it vigorously.

1 1 Put the cake mold on the steamer, cover the plate and steam for 30 minutes.

12 After steaming, turn off the fire and stew for 5 minutes, then lift the lid.

13 Turn the millet cake upside down to cool, and then cut it into pieces.

skill

The steamed cake does not need baking powder, and the softness of the cake depends entirely on the protein, so it should be sent to hard foaming. Be careful not to defoam when stirring the protein cream.

Xiaomi cake needs no oven, no kneading, no fermentation, and it is not difficult to steam. Steamed millet cakes are more nutritious and delicious. I hope everyone likes Xiaomi cake.