The first type: chiffon cake.

Prepare ingredients: 95 grams of low-gluten flour, 6 eggs, 70 grams of corn oil, 60 grams of sugar, 60 grams of milk, and 1 lemon.

1. Take two water-free and oil-free basins, separate the egg whites and egg yolks, and beat them into the two basins respectively.

Heat 70 grams of corn oil to about 70 degrees, pour it into a basin, sift in 95 grams of low-gluten flour, and stir until there are no dry flour particles.

Add 6 egg yolks, add 60 grams of pure milk, and stir evenly again.

2. In the bowl of egg whites, add a few drops of lemon juice to remove the fishy smell, beat the egg whites with a whisk at low speed until the egg whites are foamy, add 20 grams of white sugar, beat until the foam becomes fine, then add 20 grams of white sugar, and beat until the egg whites have lines.

, add the last 20 grams of sugar.

3. Beat the egg whites until creamy, lift the egg beater so that the egg whites will not flow back.

Add one-third of the egg whites to the egg yolk bowl and mix evenly with a knife.

Pour the evenly mixed egg yolks into the bowl with egg whites and mix evenly again.

4. Brush a layer of oil into the cake mold, pour the egg batter into the mold, and shake it a few times to knock out the air bubbles.

Adjust the steam oven to 140 degrees, turn the heat up and down, and preheat for 5 minutes. Place the mold in a baking pan, place it on the middle layer of the steam oven, adjust the heat to 140 degrees, turn the heat up and down, and bake for 70 minutes.

5. After baking, take out the mold, take out the cake with oil-absorbing paper while it is hot, and place it on the grill to help dissipate heat from the bottom and prevent the cake from shrinking.

The second type: brown sugar jujube cake.

Prepare ingredients: 80 grams of dates, 120 grams of brown sugar, 150 grams of cake flour, 5 eggs, 60 grams of milk, 80 grams of corn oil, 1 gram of salt, 2 grams of baking soda, and 3 grams of baking powder.

1. Take 80 grams of jujubes, clean them, dry them, cut them into shredded jujubes, then cut them into small pieces, pour them into the pot, add 60 grams of pure milk and stir-fry over low heat until the milk is completely absorbed, then turn off the heat.

heat, let cool and set aside.

2. Take a water-free and oil-free basin, break in 5 eggs, drop two drops of lemon juice to remove the smell, add 120 grams of brown sugar, use a whisk to beat the eggs until they are three times in size, then add the cooled

Make a Z-shape into the jujube grains and stir evenly.

3. Sift in 150 grams of low-gluten flour in three batches, sift in 1 gram of salt, 2 grams of baking soda, and 3 grams of baking powder, make a Z shape, and mix evenly. Then add 80 grams of corn oil and stir evenly.

Brush a layer of oil into the cake mold and pour the mixed batter into it.

Shake a few times to knock out the air bubbles in the batter, and sprinkle in an appropriate amount of white sesame seeds.

4. Set the steam oven to 150 degrees and preheat for ten minutes.

Place the mold on the baking sheet, adjust 160 degrees, turn the heat up and down, and bake for 35 minutes.

After the jujube cake is colored, place a piece of tin foil on top of the mold to prevent it from burning.

After baking, take out the mold, turn the mold upside down to take out the brown sugar jujube cake, and cut it into small pieces.

The third type: steamed turbot.

Prepare ingredients: turbot, green onions, ginger, coriander, carrots, salt, cooking wine, steamed fish soy sauce, and cooking oil.

Specific method: After removing the internal organs of the turbot, clean it, make a few cuts on the fish, put it in a basin, add an appropriate amount of chopped green onion, shredded ginger, and cooking wine, and marinate for 2 hours.

Put the marinated turbot fish into a plate, apply an appropriate amount of salt on the fish, add an appropriate amount of chopped green onion and shredded ginger, put it into the steaming oven, select the quick steam mode to steam for 8 minutes, simmer for another 2 minutes, take it out, and

Pour away the steamed soup, sprinkle with appropriate amount of chopped green onion, shredded ginger, and shredded carrots, and pour hot oil over it.

Type 4: Grilled pizza.

Prepare ingredients: flour, yeast powder, salt, grated cheese, tomato sauce, shrimp, green pepper, mushrooms, onions, ham sausage, tomatoes, cooking oil.

1. Add 300 grams of flour into a bowl, add 2 grams of yeast powder, 3 grams of salt, stir with chopsticks while adding warm water, stir until there is no dry flour, start kneading into a smooth dough, and ferment until doubled in size.

2. After the dough has fermented, take it out and knead it until deflated, then divide it into 3 dough pieces of equal size. Knead the dough and roll it into a thin pancake. Use a fork to poke holes in the pancake to facilitate the flavoring.

3. Spread an appropriate amount of tomato sauce on the cake, sprinkle a layer of defrosted cheese shreds, then place fresh shrimps, ham slices, mushroom slices, onion rings, green pepper rings, and small tomatoes, and then sprinkle a thick layer

of shredded cheese.

4. Place the pizza in the steam oven.

Adjust the temperature to 190 degrees, turn the heat up and down, and bake for 20 minutes. Take it out, put it on a plate, and cut it into small pieces.

The fifth type: Flavored grilled eggplant.

Prepare ingredients: eggplant, onions, garlic, coriander, chili, salt, sugar, oyster sauce, cumin powder, allspice powder, cooking oil.

1. Spread a layer of tin foil in a baking pan, put the cleaned eggplants into the baking pan, put it in a steam oven, adjust the temperature to 220 degrees, turn the heat up and down, and bake for 10 minutes.

2. Add a small amount of oil to the pot, add half of the minced garlic into the cold oil, stir-fry until fragrant, then take it out, put the remaining half of the minced garlic, minced green onion, and millet pepper into a bowl, add light soy sauce, oyster sauce, cumin powder, and five-spice powder

, salt, and sugar, stir evenly.

3. Take out the roasted eggplant, use a knife to cut it in the middle without cutting it, and then make a few more cuts on the eggplant.

Pour the prepared garlic sauce, put it into the steam oven again, bake for 5 minutes, take it out, and sprinkle with chopped green onion and coriander.

Type 6: Steamed Chicken Cake.

Prepare ingredients: eggs, salt, sesame oil.

1. Take 3 eggs, break them into a bowl, add a small amount of salt, use a whisk to quickly beat the eggs, then add an appropriate amount of warm water, and stir evenly.

The ratio of eggs to water is about 1:1.5. After stirring evenly, use a spoon to remove all air bubbles on the surface.

2. Put the egg liquid and the plate into the steaming oven, cover it with a plate, set it to the quick steaming mode at 100 degrees, steam for 10 times, simmer for 2 minutes, take it out, and add two drops of sesame oil.

In addition to the delicacies introduced above, there are many delicacies that can be made in a steam oven, and they are very simple. For example, to make egg tarts, buy ready-made egg tart embryos online, put them in the steam oven, and bake them for 20 minutes.

You can also use the steam oven to steam flower rolls, steamed buns, steamed shrimps, etc. It is very convenient. Friends who like to cook delicious food, hurry up and save it!