Milk Poria Steamed Cake

Name: Milk Poria Steamed Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 170g milk; 1 piece egg; 140 All-purpose flour; 20g Poria powder; 40g Caster sugar; 1 tsp Baking powder; a little Wolfberry

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Poria steamed cakes are highly praised. Turn water into milk and do it again.
There is no quicker way. Sit a pot of water on the fire. It takes less than fifteen minutes to make the batter, set the mold, and just boil the water into the pot. The steam will evaporate for about fifteen minutes. Seeing that the batter swelled up like a miniature orogenic movement, it couldn't stretch the epidermis and cracked. In the end, the flowers bloomed and the dust settled, and they came out of the pot. . .
Slightly sweet and not greasy, soft and elastic. . . "

Ingredients

170g Milk
1 piece Egg
140 All-purpose Flour
20g Poria Powder
40g Caster Sugar
1 tsp Baking Powder
a little Wolfberry

Milk Poria Steamed Cake

1. Materials

2. Knock the eggs into a bowl and beat them up

3. Add milk and sugar

4. Stir well

5. Mix the flour, baking powder, and tuckahoe powder, sift into a bowl

6. Mix into a uniform batter

7. Pour into the mold, 2/3 full

8. Sprinkle a few goji berries on the surface

9. Put it in a boiling water pot and steam on high heat for about 15 minutes

10. Cooked out

11. Slightly cool out of the pan

12. Demold

Tips:
The amount of sugar can be increased or decreased according to your taste.
After making the batter, it should be steamed immediately to prevent it from affecting the effect of the rise.