Steamed Lemon Cupcakes

Name: Steamed Lemon Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece lemon; 2 pcs egg; 5 tbsp Caster sugar; 1/2 tbsp Lemon juice; 2 tbsp Odorless rape oil; 4 tbsp milk; 1 tbsp corn starch; 2/3 teaspoon Baking powder; 10 tbsp Low-gluten flour

by rosejyy2000

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

For children’s shoes that have an oven in the family, they usually like to bake cakes, and the method of steaming in water is basically less used. Remember that when you were young, you can buy eggs with a ticket, let alone an oven, but parents will raise hens on the balcony, and the hens will go down. We can eat the eggs that are not in the egg ticket, and they are raised by ourselves, which have a special fragrant egg flavor. Occasionally my dad would steam chicken cakes. There was no electric whisk, so he called on our brothers and sisters to take turns to beat the eggs, which upset us, haha, now the conditions are good, and the cakes are baked in a fashionable way. We might as well have a "retro". To be honest, the egg scent of the steamed cake is stronger than that of the baked one. "

Ingredients

1 piece Lemon
2 pcs Egg
5 tbsp Caster Sugar
1/2 tbsp Lemon Juice
2 tbsp Odorless Rape Oil
4 tbsp Milk
1 tbsp Corn Starch
2/3 teaspoon Baking Powder
10 tbsp Low-gluten Flour

Steamed Lemon Cupcakes

1. Use a scraper to scrape off the lemon zest and place it in a large bowl;

2. Beat in 1 egg and 5 tablespoons of sugar, squeeze 1/2 tablespoon of lemon juice in a bowl, beat with a whisk until the froth is more fluffy, add 2 tablespoons of vegetable oil, 4 tablespoons of milk and continue to beat well;

3. Measure 10 tablespoons of flour in a bowl, add 1 tablespoon of corn starch, 2/3 teaspoons of baking powder, and mix well;

4. Sift the flour into the egg liquid, and use a whisk to beat evenly at the lowest speed;

5. Coat the mold cup with a layer of cream or tasteless vegetable oil;

6. Inject the batter. In fact, four molds with a capacity of 2/3 cups are enough. I was too cautious not to inject too much batter. I used another cup to fill the excess batter. Instead, the four formal molds were not full enough to be steamed. So to explain, pour the batter into the pot and steam for about 12 minutes;

7. When the time is up, turn off the heat and let the cake stay in the pot for about 5 minutes before it is ready to eat.

Tips:
The cake will rise when steaming the cake, unlike the steamed meat pie, which is not deformed after high temperature, it is impossible to cover the cup surface to prevent the cake from rising. You can only use a slightly rounded pot lid, which can be smoothed by pouring sweat. It will not drip on top of the steamed stuff when it flows down under the lid.