Steamer Version Cake
1.
Add water to the white sugar for egg yolks, beat with a whisk until melted, add salad oil after melting, and beat until the water and oil are evenly mixed.
2.
Add low-gluten flour and stir it in a Z-shape until there is no dry powder. Don't stir it for too long, and it must not be circled.
3.
Separate the egg whites and yolks, add the egg yolks to the batter, and stir in the same Z-shape until there are no particles. Put the stirred egg yolks aside, then beat the egg whites, add a few drops of white vinegar to the egg whites, and beat the egg whites. Add one-third of the white sugar for the egg whites at a time, and beat until it is a bit delicate. A second time add the one-thirds of the white sugar for the egg whites, and then beat the white sugar for the egg whites at the end.
4.
After mixing it well, pour all the egg yolk paste into the egg whites and mix it evenly in a zigzag pattern. Pour it slowly into the container at a high place, so that large bubbles will disappear by themselves.
5.
After pouring into the container, cover with plastic wrap and steam in the pot, steam in the pot, use medium and low heat, steam for 30 minutes
6.
After steaming, turn off the heat, wait 2 minutes before opening the lid, take out the cake, buckle it upside down on the shelf, and take it out of the mold after it is completely cold
7.
The steamed taste is polarized in the mouth, which is especially suitable for babies to eat, and it will not get angry at all.
