Steamed cake

Step 1: Prepare two pots with no water and no oil in advance, and separate the egg yolk from the egg white. Otherwise, you can't get a little egg yolk in the egg white, or you can't beat it out until you cry. The separated egg white is frozen in the refrigerator first, and a bottle of yogurt can't be spent. Weigh 141g of yogurt, and you must choose viscous yogurt. If the yogurt is too thin, it can't be done. Step 2: Sprinkle sour milk into the egg yolk, and mix it well until the color is the same. Sieve wheat flour and corn flour into the egg milk juice. Wheat flour should be low-gluten flour. If it is not available, replace it with ordinary flour. It is recommended that you order cakes immediately.

Mix the flour and liquid evenly with egg whipping, and there is no need to draw circles. The flour paste will stiffen and endanger the cashmere content. Just draw a few times and mix them into flour paste without particles. Step 4: Take protein and add a small amount of white rice vinegar, and gradually kill it with an egg beater. 41g of white sugar is added to protein in three times. The sour milk I use is less sour. If the sour milk you use is especially sweet, you can reduce the amount of sugar. Don't mix the protein beside the bowl to the middle from time to time when beating the egg whites, so that it can be played very evenly and the texture is obvious. Just stick out the egg beater with a hard bevel.

Step 5: Cut half of the prepared eggs into egg white powder, and stir them evenly. Don't circle, it will break into a plate of egg liquid. You can try a scraper, put it in from more than 2 o'clock, turn it home from more than 8 o'clock, and quickly mix it until the color is the same. Then sprinkle the mixture into the other half of protein, and turn it evenly in this way. Be sure to hurry. It is recommended to use a one with a larger volume.

Step 6: Sprinkle a little stirred egg liquid into a 6-inch touch tool. The ingredients that have not been demulsified are very soft and full. Pick up the touch tool and knock it twice on the table to make bubbles. Cover the fresh-keeping bag tightly, and don't worry about whether it is poisonous or not. I use heat-resistant foil paper at the bottom. Avoid entering the steam. When boiling water in the pot, the pot must be uncovered by boiling water. The fire must not be popular in the whole process, and it must be steamed for 61min, so the pot must be filled with enough water at one time. Step 7: Take off the steamed cake immediately when it is turned off. Knock the birthday cake twice on the table to shake out bubbles, of course, let it cool, then turn it over on the baking wall, let it cool, and then take it out of the mold. The steamed cake is very soft and elastic, with a distinctive aroma of yogurt. It is fine and meticulous to eat, and it is delicious to eat directly after it is cooled.