Couscous Cornmeal Cake
1.
Mix milk, corn oil and 20 grams of sugar
2.
Knock the egg yolk into the milk bowl when separating the eggs
3.
Add appropriate amount of lemon juice to the egg white, add 60 grams of sugar in 3 times, and beat until dry and foamy
4.
Stir the egg yolk paste evenly with an electric whisk
5.
Sift in cornmeal
6.
Stir well
7.
Add one-third of the meringue to the egg yolk paste and mix well
8.
Pour back into the egg white basin
9.
Stir well
10.
Pour into the mold covered with greased paper or tarp and shake it vigorously for a few times
11.
Cover the surface with plastic wrap, bring the water in the pot to a boil, put it on the pot, turn on a low heat, and steam for another 50 minutes
12.
Turn off the heat, put it out of the pot immediately, let it cool down a little, and you will be able to release the mold from the hot summer days, return the milk, and accompany you with the tricks!
Tips:
1. After opening the pure milk, put it in the refrigerator and eat it as soon as possible\n2. Adjust the amount of sugar added according to each person's preference\n3. Use a solid bottom mold, and the bottom of the mold must be covered with oil paper or tarpaulin for demoulding\n4. Put the water in the pot at one time Enough, the lid cannot be opened in the middle\n5. The surface of the mold should be covered with plastic wrap
