Two-color cake is a steamed dessert with clear color, soft sweetness and rich nutrition.

Ingredients: egg 500g, sugar 100g, red cherry 50g, refined powder 300g, cooked lard 30g, essence baking powder and a little red pigment.

Method:

1. Beat egg whites and egg yolks separately, put them in two pots, and beat them into Korean paste with an egg beater for later use.

2. Put the refined flour on a flat chassis, steam it in a steamer for about 20 minutes, cool it, roll it fine, and then add sugar and stir it evenly for later use.

3. Take out the cooked flour and mix well with the egg white.

4. Spread a layer of hunting oil on the cake box, pour the souffle batter into the cake box, and steam the cake box in a steamer for about 10 minute. Then pour the egg white cake paste on the egg yolk cake paste, steam it in a cage for about 15 minutes, take it out and turn it over on the panel, cut it into pieces and put it on a plate, and decorate it with red cherries.

Key points:

1, the egg white should be pure, otherwise it will affect the color of the cake.

2. You must put some essence baking powder in the yolk cake batter, otherwise it will affect the cake bulkiness.

3, put a layer of cooked lard in the cake basin, otherwise the cake is not easy to buckle out.

4, to be steamed twice, that is, first steam the egg yolk batter, then pour the egg white batter and steam it in a cage, otherwise it will affect the color of the two-color cake.

Vegetable oil can also be used instead.