Steamed Chiffon Cake
by Single ld
Favorite
Difficulty
Normal
Time
1h
Serving
2
Fluffy"
1. Prepare materials
2. Separate egg white and egg yolk, and put the egg white in the container without water and oil
3. Egg yolk + 30 grams of sugar, stir with chopsticks until slightly whitish
4. Add 60ml milk and stir
5. Sift the flour and cocoa powder into the egg yolk paste (you can also skip the cocoa powder)
6. Add a little yeast powder and baking soda
7. Stir all the ingredients until smooth and set aside
8. Beat the egg whites at low speed for a while, add the remaining white sugar, add a little baking soda (you can also add baking soda to the egg yolk paste)
9. Beat the egg whites until they are stiff and foamy and have a texture, first scoop in half and add to the egg yolk paste (turn up and down to mix evenly, do not stir)
10. Pour half of the egg yolk paste into the remaining egg whites and mix well
11. Pour into the abrasive tool
12. Before entering the pot, gently drop twice to shake out bubbles
13. The water in the pot is boiled, the steam comes up into the pot, first steam on high heat for 5 minutes and then steam on low heat for 30 minutes
14. Steam well, let out to let cool, inverted
15. Finished product
16. Finished product
17. Finished product
Tips:Steam must come up in the upper pot
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