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All kinds of steamed cake (20 pictures)

. Cake batter modulation: eggs, sugar, caramel into the mixer and stir for 10 minutes, until the egg mixture is evenly covered with small white bubbles, the volume increases after adding the flour stirred into place.

2. Injection mold molding: the first cooked lard coated in various models around the inner wall, according to the specified weight of the cake were injected into the steam mold.

3. Steam: add the cake paste steam mold, placed in the steamer on the steam frame, cover the steam cap sealed steam. Start steaming steam flow control smaller, steam 3 ~ 5 minutes, while the surface does not form a skin layer, the steam mold tapping, slightly vibration, so that the surface of the small bubbles removed, and then increase the steam flow appropriately, and then steam for a period of time, subject to ripening. Steam flow or stove fire should be properly mastered, if the steam flow is too large or stove fire too strong, there may be products are not flat.

4. Cooling, demolding, crating: out of the steam box (cage), demolding while hot, crating and cooling, to be cooled, food boxes can be overlapped.