Ingredients

250 ??grams of eggs (about 5), 150 grams of flour, 90 grams of sugar

Method

Separate egg yolks and egg whites , place into two dry containers.

Put the sugar into the egg yolks.

Use a whisk to beat the egg yolk into a foamy state until the egg yolk turns white.

Use a whisk to beat the egg whites until creamy.

Pour the egg yolks into the egg whites.

Sift in the flour and mix well.

Pour the egg paste into the mold and steam it in a steamer for 20 minutes.

Tips

When adding sugar to egg yolks, be sure to beat them vigorously, otherwise you will still see traces of sugar settling in the middle of the cake after it is steamed. Personally, I think it would be good to use honey instead of sugar.

Beat the egg whites until creamy. Use chopsticks to pick up a piece so that it won’t fall off even if the chopsticks are pointed down. If you don’t have a whisk, you can use three chopsticks and beat in one direction. To be honest, I’ve beaten like this before and couldn’t produce results within half an hour.

It is best to sift the flour so that there are no lumps and it is easy to stir. It doesn't matter if you don't have a sieve. Add the flour and stir it up and down. In fact, it's just like writing "1". It's easier to use a rubber spatula, if you don't have one, use chopsticks. Never stir in circles. The cake needs to be fluffy. Stirring in circles will make the batter chewy and may steam it into egg buns. The egg batter should be stirred evenly and finely, and it should look oily and shiny.

Pour the egg batter into the mold. If you don’t have a mold, pour it into a deep vessel, such as a deep plate.

Use high heat when steaming, which is the same as steaming steamed buns. Don't rush to take off the lid after steaming, let it simmer for two minutes.