Easy Homemade Food in Summer-steamed Cake
1.
Prepare ingredients
2.
Separate the egg whites and yolks, put them in a clean basin, and beat the yolks first
3.
Add 5 grams of sugar, 1 gram of salt, and 50 grams of flour to the egg yolk and mix well
4.
Sift in low-gluten flour, stir evenly with a rubber spatula, set aside
5.
Add two to three drops of white vinegar or lemon juice to the egg whites, and use the Obel cooking stick whisk to make thick bubbles
6.
Add sugar in three times: add one third first. Beat until the egg whites begin to thicken and add the second sugar. Add sugar for the third time when the egg whites are markedly scratched. Beat again until the egg beater is turned upside down. The meringue will not flow out. When you lift the Obel egg beater, the meringue will appear a small triangular point.
7.
Take half of the beaten meringue and put it in the egg yolk paste, and mix it evenly with a rubber spatula
8.
Pour the meringue into the cake batter in 2 times and mix intermittently
9.
Pour the finished cake batter into the mold, then beat the mold on the table several times to shake out the big bubbles in the cake batter, cover with plastic wrap, tie it with cotton thread, and poke a few small holes on it with a toothpick
10.
Put an appropriate amount of water in the steamer and bring to a boil on high heat; then put in the cake batter, cover the pot, and steam on medium heat for about 25 minutes. After that, take out the inverted and demoulded pieces