1. Ingredients map
2. Beat three eggs into an oil-free and water-free deep eggbeater, add a little vanilla essential oil
3. Add sugar and beat until the egg liquid is released, lift up the dry egg liquid that does not drip
4. Sift the low-gluten flour twice and stir evenly
5. Stir in a small amount of honey beans to make the cake batter adapt
6. Pour one-third of the cake batter and sprinkle honey red beans once in a six-inch cake mold.
7. Pour the other half of the cake batter and sprinkle the honey beans again
8. Seal it in a plastic bag
9. Put it in a steamer on medium heat for 30 minutes
10. Steamed
11. Direct demoulding
12. Cut into pieces and share the delicious!
Tips:Tips: Don’t put the honey red beans all at once, as that will defoam the egg hydraulically, and the steamed cake will not be fluffy.
The top and bottom of the mold should be sealed with a plastic bag or plastic wrap, otherwise water vapor will easily enter, and the cake will be steamed out.
