Making steamed cakes is simple and easy to learn. You don’t need to knead the dough, roll it into a round shape, just mix all the ingredients evenly and steam them in a pot. Once you master the making process, you have more room for free play. One fermentation and two fermentations.

Water, milk, and eggs can be substituted for each other. You can also add various colorful fruits, vegetables, and grains to make: pumpkin cake, corn cake, brown sugar cake, purple potato cake, black rice cake, etc.

The simplest way to make steamed cakes is to steam one in a pot. You can learn it even if you have no basic knowledge. It is sweet and soft. Come and try it!

Ingredients: 380g flour, 220g eggs, 2 white sugar, 80g yeast, 6g basic cake making method without baking powder. Dissolve yeast in warm water, add eggs, sugar and stir evenly (Xiao Mei: water, eggs, sugar, yeast

Activate the yeast in the mixing bowl for 2 minutes/37 degrees/speed 1) and add flour.

(Xiaomei: Add flour for 20 seconds/speed from 2 to 3.5 and mix evenly.) Use a spatula to mix all the ingredients evenly.

(Xiaomei: Scrape off the dry flour on the wall of the pot and knead the dough for 2 minutes.) The mixed batter is very fine and sticky and does not drip easily.

Brush the mold with oil and pour the mixed batter.

Let it ferment in a warm place until it doubles in height, place your favorite dried fruits on it, wrap it in plastic wrap and punch holes.

Steam for 35 minutes.

After steaming, simmer for 3 minutes and take it out.

Unmold until it is not hot.

This is the bottom.

Cut into pieces and eat while hot.

Secondary fermentation: Place the mixed batter in a warm place to ferment until it doubles in size. Use a spatula to stir and exhaust, and pour into a mold brushed with oil. The subsequent steps are the same as those for primary fermentation.

This is secondary fermentation.

Comparing the two, they are both very good, and there is no big difference in taste.