The Charm of Millet Steamed Cake
1.
Prepare the raw materials, and put other edible oil, salt, vinegar, green and red silk.
2.
Separate the egg whites and egg yolks in two oil- and water-free basins.
3.
Add 10g of white sugar to the egg yolk and stir evenly.
4.
Add milk and stir well and salt.
5.
Add edible oil and stir well.
6.
Mix millet flour and low flour first until evenly, then sift into egg yolk paste and stir evenly.
7.
The egg yolk paste has been stirred evenly and set aside for later use, and then the egg white paste is made.
8.
Add 1/3 of the sugar when the egg whites are thickly foamed, and continue to beat.
9.
Add 1/3 of the sugar for the second time when it is finely foamed and continue to beat.
10.
Beat to this state, add a few drops of sugar and white vinegar for the last time, and continue to beat until stiff foaming.
11.
The meringue paste is ready.
12.
Take 1/3 of the egg white paste and add it to the egg yolk paste, stir evenly.
13.
Add the egg white batter for the second time to the egg yolk batter and stir evenly.
14.
Add the last egg white batter to the egg yolk batter and stir evenly, and the cake batter is finished.
15.
Pour the cake batter into an 8-inch mold, and sprinkle the blue silk and red silk to embellish it.
16.
The mold is covered with a film to prevent dripping.
17.
Boil the water in the pot (add enough water). After SAIC, put the mold in the basket and steam for 40 minutes. The lid can be opened 5 minutes after the fire ceases.
18.
The steamed millet cake has been opened.
19.
The film was removed and the first trial was very successful.
20.
Let it cool and remove the outer ring of the mold, and the finished product will be completely demolded.
21.
Put it on the cutting board, remove the chassis and prepare for cutting, beautiful appearance, unique taste and novel shape
22.
First cut the cake by 2 knives and divide it into 4 pieces. The thickness of the whole grain millet steamed cake is as much as 6.5 cm.
23.
Enough to see the softness of the cake.
24.
This is a 3/4 cake, cut it to see if the cake is delicate, soft and puffy, sweet and delicious.
25.
Looking down, the cake is puffy and does not collapse.
26.
This self-formulated millet cake is unanimously recognized by the family. It is not greasy and tastes good (the cake I made last night, I specially saved a small piece, and the taste is still good this morning).
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