1. Prepare materials
2. Separate the egg whites and egg yolks into 2 basins. The egg whites must be oil-free and water-free
3. Add 10 grams of powdered sugar to the egg yolk and mix well
4. Pour in 23 grams each of oil and milk, and mix them by hand
5. Sift in low-gluten flour, cocoa powder and baking powder, mix well with a spatula and set aside for later use
6. Whip the egg whites and add the remaining 30 grams of sugar in 3 times. The whisk is at low speed and then high speed; the egg whites sent to the whisk are short and sharp, not curved
7. Take 1/3 of the protein and cocoa batter and mix well, then take 1/3 and the cocoa batter and mix well, finally pour the cocoa batter into the remaining protein and mix well
8. Then pour the cocoa batter into the mold and wrap the mold with tin foil
9. Add water to the pot and bring it to a boil, put it into the mold; first medium heat for 5 minutes, then high heat for 5 minutes, and finally medium heat for 25 minutes; take it out, peel off the tin foil, and automatically release the mold after it cools down
Tips:I don’t have an oven, I’m really distressed. I don’t intend to see the cake on the Internet. You can also use steamed. I am ecstatic; I used a 6-inch mold. I tried the original flavor and matcha, and it was quite successful; I made it a bit urgent today , The presentation is not particularly good, sisters must be more patient when mixing the flour; do not stir clockwise, cut and turn like a stir-fry, be gentle!
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