1. Prepare the cake mold. Mine is a 6-inch steamed cake mold with many holes at the bottom. Unlike the cake molds used in the oven in the past, a piece of oil paper should be added to the bottom. This kind of steaming mold is better for making cakes, heat transfer is fast, and the heat is evenly heated.
2. Pour the milk into a small milk pot and heat it over a small fire until it bubbling off the fire.
3. Pour the milk into a bowl, pour the oil, and stir with egg until the oil stars disappear, and the emulsification is good.
4. Pour in the sifted flour and mix until there is no dry powder. These steps must be done quickly, don't wait for the milk to cool down.
5. At this time, the batter is not very hot. Pour in the egg yolks, don’t worry about boiling the egg yolks.
6. The mixed egg yolk paste, lift the egg sour, the egg yolk paste can flow down.
7. Add 1 gram of salt to the egg white, beat with an electric whisk until coarse foaming, add the fine sugar to the egg whites in 3 times, beat until dry foaming, lift the egg beater to a state of upright and small sharp corners.
8. Take 1/3 of the whipped meringue into the egg yolk paste, stir down from the bottom and cut and mix evenly.
9. Pour the mixed cake batter back into the remaining meringue.
10. Mix well in the same way.
11. Pour into a 6-inch mold and shake out bubbles on the tabletop.
12. Cover the mold with a dish, put it in a steamer where the water has been boiled, and steam over medium heat for about 50 minutes.
Tips:The time is for reference only. Different pots and steaming time are different. I use an electric ceramic stove.
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