Hot Noodle Steamed Cake

Hot Noodle Steamed Cake

1. Separate the white and egg yolk, and sift the flour.

2. Heat the milk to 80 degrees (the milk has small bubbles at the bottom and the edges are slightly rolled) → add oil and mix well → add sieved flour and mix well → add egg yolk and quickly mix into a delicate egg yolk paste, set aside The flour can also be blanched with oil, but the amount of oil in this formula is less, and the blanched batter is too dry, making it difficult to mix the egg yolk paste.

3. Add salt and vinegar to the egg whites, add sugar in three portions, and beat until hard foaming (small sharp corners can be pulled out).

4. Take 1/3 of the egg white paste into the egg yolk paste, stir evenly with a rubber spatula, then pour the egg yolk paste into the remaining egg yolk paste, and mix until the egg yolk paste is completely fused with the egg yolk paste.

5. Pour the mixed cake batter into the mold and shake the mold lightly to eliminate large bubbles.

6. Seal the cake mold with plastic wrap or tin foil, or cover the mold with a dish to prevent water vapor from dripping on the surface of the cake.

7. After the steamer is boiled, put it in a mold and keep it on a small and medium fire for 70 minutes. Small fire and large amount require a longer steaming time. Keep the fire on a medium and small fire. Do not open the lid for inspection or add water in the middle. This recipe has a large amount. If the steamer is not high enough, the lid will be lifted when the cake expands. Therefore, I spread a cloth on the inside of the lid to prevent water vapor from leaking when the lid is lifted.

8. Turn off the heat, simmer for 3 minutes, take out the mold, quickly remove the plastic wrap (or tin foil), shake the mold, remove the heat, and buckle.

9. Demoulding, front. It's full of molds, not concave, and no waist collapse. It's a big cake, 7cm high.

10. Demoulding, the reverse side. Smooth and complete.

11. Cut into pieces and eat.

12. Fluffy and moist, nourishing and healthy, not getting angry.

13. The color is light and yellow, which is attractive to appetite.

Tips:

1. The egg whites must be beaten to the hard foaming state, otherwise it will affect the fluffy of the cake.
2. The amount of water for steaming the cake must be enough at one time, and the lid of the pot must not be opened midway.
3. After the cake is out of the pan, quickly remove the plastic wrap, shake the mold to remove the heat, otherwise the cake will shrink.