Original Steamed Cake (whole Egg)
1.
Mix flour and starch through a sieve
2.
Add sugar to the egg liquid, place the egg liquid in warm water at 30-40 degrees Celsius and beat it at high speed until it is slightly white, then turn to medium speed and continue to beat until it is thick and the egg liquid will not drip after picking up the whisk It disappears immediately, then turn to low speed and pass for 2 to 3 minutes until the egg liquid is thick and fine
3.
Add sifted flour, oil, and salt to the egg liquid, stir up and down with a manual whisk until there are no flour particles, and then stir evenly with a spatula. Don't stir in a circle, easy to defoam.
4.
Pour the egg batter into a 6-inch mold and seal it with tin foil or plastic wrap to prevent water vapor from entering the cake during the steaming process and causing the cake to shrink after boiling
5.
Wait for the water to boil and put the cake in the pot, steam for 38 minutes on high heat, turn off the heat for five minutes, then open the lid, tear off the tin foil or plastic wrap, and let it sit in the air. It can be demoulded after cooling
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