Steamed Paper Cup Sponge Cake
1.
Prepare ingredients: eggs, low-gluten flour, cake cups, electronic scales, white sugar.
2.
Beat two eggs into a non-oil and water-free dish, and add the weighed white sugar.
3.
Use the magical egg beater to beat the whole egg liquid until white and lines appear. Lift the beater and draw an eight on the plate. It will not disappear in a few seconds, and it will be successfully beaten.
4.
Sift the low-gluten flour twice.
5.
Use a spatula to stir evenly with a stir-frying method (do not stir in circular motions, as it will defoam and become ribs).
6.
Take a small bowl and pour 30 grams of corn oil, shovel a few scoops of cake batter and mix well, then pour it into a large plate and mix well. (The corn oil in the picture seems to be a bit more)?
7.
Stir thoroughly.
8.
Boil the water in the steamer, and squeeze the cake batter into the tin foil mold with a piping bag (9 minutes full). I used the tin foil cups bought in large supermarkets to make egg tarts.
9.
Steamed with a cover.
10.
Put it on the pot and steam for 25 minutes and take it out of the mold (insert a toothpick into the cake, and no cake batter is stuck on it, that is, it is steamed).
11.
I opened one of the cakes to see that the tissue inside was soft and delicate, and it tasted soft and soft.
12.
Finished picture.
Tips:
1. This cake is easy to make for a novice like me, and it is the basis for advanced baking masters.
2. It is also a good choice to try the steamed version if you are tired of eating the oven version.
