1. Prepare four kinds of materials, mix flour and starch well, sieve two or three times.
2. Add sugar to the egg liquid all at once. The container should be oil-free and water-free.
3. In addition, prepare a slightly larger basin, add 30-40 degrees warm water in it, and place the egg liquid container in the warm water basin for stirring.
4. Or put the egg liquid on the steamer, keep the steam at about 40 degrees, and pass it on the steaming rack. Practice has proved that this method saves 10 minutes of time compared to passing it in a warm water basin.
5. There is no other skill to use chopsticks to beat the whole egg, so just keep beating. Beat in about 20-30 minutes until the color of the egg liquid is very light yellow, some whitish, the foam is fine and thick, and the volume is 3 times the original size (the electric whisk is said to be 4 times the size), draw "8" If it doesn't disappear for more than ten seconds, or the toothpick doesn't fall down, it will be sent in place.
6. Sift the flour into the egg mixture 2 or 3 times, and stir at the bottom. Sifting the flour will not sink immediately. If it sinks immediately, it means that the egg liquid has not been beaten well. You can add a little baking powder to the remaining flour to remedy it, but it must be mixed evenly. When mixing, it should be mixed evenly in the shortest time. The technique should be light and fast. It will defoam easily after a long time. Don't make circles when mixing, otherwise the cake will become gluten and defoam.
7. The custard that is mixed with flour is slightly smaller, and it is still delicate and free of flour particles.
8. Spread a layer of oil in the tea bowl in advance, pour in the egg batter, 7 to 8 minutes full. It needs to be placed in a steamer that has already boiled. It is the same as preheating the oven. When you can add flour, heat the pot.
9. Steam on medium-high heat for 10 minutes, and it will be cooked. When steaming, it is necessary to prevent the water droplets on the lid of the pot from falling on the surface of the cake. The specific time needs to be adjusted according to the size of the container.
10. I have steamed it several times, and the problems encountered are different each time, so I'll attach it here as a reference. This one has too much flour, too much fire, uneven surface, and the word "hard".
11. The egg liquid was not completely beaten, and the added baking powder only swelled the surface and the core was hard.
12. It was steamed on medium heat, the fire was low, and it didn’t start much.
13. In the big fire, it seems to be improvised.
14. I didn't shake the tea bowl a few times before entering the steamer, because there were many large bubbles inside.
15. Before entering the steamer, knock the tea bowl a few times, and the big bubbles shook out, looking a little more delicate.
Tips:As long as the egg mixture is in place and there is no gluten when mixing, it will almost succeed.
Buy on JD
Buy on Amazon