1. raw material.
2. Beat the eggs at room temperature into the basin and add all the fine sugar.
3. Beat at high speed until the egg cream is thick and whitish, then beat at low speed for about 10 seconds, until the egg paste is fine.
4. Mix corn oil and water, and beat until emulsified and white, and no oil stars are visible.
5. Sift the low-gluten flour 2 times in advance, pour all into the beaten egg batter, and mix quickly evenly.
6. Pour the emulsified water and oil along the spatula and mix well.
7. Put 1 drop of red pigment in a small bowl, add a little batter, and mix well.
8. The red batter is filled into the bow position of the 4-inch KITTY mold of the school kitchen.
9. Put it in a steamer and steam for 3 minutes until the batter is set. Because the position of the bow tie is high, it is necessary to raise one side with something, otherwise the batter of the bow tie will shift when the mold is placed in the steamer.
10. Take out the bow batter after setting.
11. Pour the top and bottom primary color batter. After the water in the steamer is boiled, put it into the mold and steam for 30 minutes on medium-high heat. The water in the steamer must be filled up at once, and the lid cannot be opened halfway.
12. When the time is up, turn off the heat and simmer for 10 minutes before removing the lid.
13. Demoulding, there is no need to buckle or wait for complete cooling. It's not sticky at all!
14. The chocolate melts in the water, drawing KITTY's eyes and beard, and the cute steamed cake is ready!
Tips:1 The position of the bow tie is up, so when steaming, use something to raise one side, otherwise the batter of the bow tie will shift when the mold is placed in the steamer.
2 The water in the steamer must be filled up at once. If you open the lid and add water in the middle, the temperature drops sharply, which will cause the cake to collapse.
