Tea Bowl Steamed Cake

Tea Bowl Steamed Cake

1. Brush a thin layer of corn oil (outside the portion) into the tea bowl and set aside;

2. Put the corn oil, lemon zest and freshly squeezed lemon juice into a small bowl, and beat with egg cream until the mixture is evenly mixed, and there is almost no oil on the surface;

3. The whole egg liquid and fine sugar are beaten at high speed with an electric whisk, and the color is yellow at the beginning;

4. Beat to slightly whitish to medium speed, continue to beat until the volume is enlarged, the color is whitish, and the custard is thick, and the custard dripping from the egg beater will not disappear immediately;

5. Turn slowly, continue to beat for 2 or 3 minutes, until the egg batter is smooth and delicate;

6. Sift in low-gluten flour at one time (if you use baking powder to mix and sift in together), if the batter is beaten in place, the sifted flour will not sink immediately;

7. Then add the mixed liquid of corn oil, lemon zest and lemon juice;

8. First, stir up and down with egg extract until there is no dry powder;

9. Change the scraper, turn from bottom to top, cut and mix until smooth;

10. Pour it into a tea bowl with oil, about 8 or 9 minutes full, and let it stand for about 10 minutes;

11. After steaming the steamer on high heat, put in the tea bowl cake embryos, cover the pot and turn to medium heat, and steam for about 15 minutes;

12. Put a bamboo stick into the inside of the cake. After pulling it out, there is no sticky cake batter and it is cooked. If there is still sticky egg mixture on the bamboo skewers, cover the pot and steam it for a while.

Tips:

1. This cake is very soft and delicious. No matter the steaming method or the refreshing lemon flavor, it is very suitable for this hot season. It is a rare summer cake.

2. If you have confidence in whipping whole eggs, the baking powder in the recipe can be omitted.

3. You can also use orange juice and orange zest instead of lemon juice and lemon zest. The fruit aroma will be stronger and the taste will be sweeter.

4. Be sure to wait for the steaming pot to get steamed before entering the pot to start steaming. The steaming time is subject to the size of the teacup used and adjusted appropriately.

5. Tea cups can of course be replaced with molds, and "steamed" can also be changed to "baked", no problem!