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 sieve aside.
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.
The powdered sugar is added to the egg whites in 3 times, and it is blown until dry foaming, that is, the egg beater is lifted 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.
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 beater containing the egg whites must be oil, water and egg yolk free.
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 remain wet.
3. If you don’t have a steamer, use a steamer, boil water on a high fire, put in the cake batter, heat it on medium heat for 18 minutes, and then simmer for 5 minutes.
