Oil-free Chocolate Steamed Cake
1.
Separate the yolk and protein and put them in an oil-free and water-free egg beater. Add milk and powdered sugar A to the egg yolks, and use a manual whisk to continuously stir until the powdered sugar melts and there is a layer of fine foam on the surface.
2.
Mix low-gluten flour, cocoa powder and baking powder first, and sift it again.
3.
Sift the flour into the egg yolk paste, draw a "Z" with a manual whisk and stir evenly.
4.
Add chocolate beans and mix well.
5.
Add the powdered sugar B to the egg whites in 3 times, and let it dry until foaming, that is, lift the whisk with a short and small sharp hook.
6.
First add 1/3 of the meringue to the cocoa batter, stir evenly with a spatula.
7.
Pour it back into the meringue and continue to mix well.
8.
Cover the 6-cup non-stick Yorkshire Cake Mould with paper cups.
9.
Divide the cake batter evenly among 6 molds, and sprinkle chocolate beans on the surface.
10.
Put it into the Whirlpool ES-58M2 steaming oven, pure steaming mode, 110°C, 18 minutes. (If you don’t have a steamer, use a steamer, boil the water on a high fire, put in the cake batter, heat it on medium heat for 18 minutes, then simmer for 5 minutes.)
11.
After the steamed cake is simmered for 2-3 minutes, take it out and let it cool on the grill.
12.
It's also great to eat while it's hot.
Tips:
1. The egg-beating bowl containing the egg whites must be free of oil, water and egg yolk.
2. If you are using a steamer, be sure to wrap it in plastic wrap before steaming, otherwise the water vapor will fall on the surface of the cake, causing the surface to be wet all the time.
3. If you don’t have a steamer, use a steamer, boil the water on a high fire, put in the cake batter, heat it on medium heat for 18 minutes, and then simmer for 5 minutes.
