Steamed Whole Egg Custard Cake

Name: Steamed Whole Egg Custard Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 200g Self-raising flour; 100g White sugar; 100ml Pure milk; 2 tablespoons Corn oil

by Happy Fat Sheep

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My nephew is arguing for me to make him a cake, okay 😊
He doesn't like to add other ingredients, so I made a whole egg and milk. You can sprinkle raisins or cranberries on the batter and steam it according to your preference. "

Ingredients

3 pcs Egg
200g Self-raising Flour
100g White Sugar
100ml Pure Milk
2 tablespoons Corn Oil

Steamed Whole Egg Custard Cake

1. Beaten whole eggs

2. Add white sugar and stir

3. Pour in 200 grams of self-raising powder and mix well

4. Pour pure milk (about 100～120g) point by point, and stir while pouring

5. Stir clockwise until the slurry is free of particles

6. Finally, pour in two spoons of corn oil and mix well

7. Pour the flour paste into the dish (about half the depth of the dish)

8. Steam over water, continue to steam for 25 minutes after the fire is boiled

9. Turn off the heat and wait two minutes before opening the lid

Tips:
The consistency of the powder paste is moderate, not too thin or too thick. When the powder slurry is scooped up and dropped again, it will not recover immediately, which is considered to be moderate.
You can sprinkle raisins or cranberries on the paste and steam it according to your preference.