1. 1. Wash the golden congee and noodles, then soak in water. (We will make the golden porridge into a paste later, so we have to soak it for a while in advance, it will be more delicate when stirring). After the golden porridge is soaked, drain the water.
2. 2. Use an egg yolk separator to separate the egg yolk and egg white, and put 3 egg yolks, golden porridge, and vegetable oil into the mixing cup.
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3. Use a blender to break the golden porridge and mix it into a homogeneous golden porridge and egg yolk paste. (The stirred golden porridge may not be as delicate as the roux, just twist it with your hands to feel a little fine sand!)
4. Put the egg whites into a clean, water- and oil-free egg beater. Put the whisk vertically in the egg beater and beat. (Hold the mouth of the egg-beater bowl with one hand, tilt the egg-beater bowl slightly, and use an egg-beater to beat vertically)
5. Add sugar to the egg whites three times and beat them continuously. (Adding sugar in this way makes the egg white and sugar easier to mix, and the sugar can also help the egg white to beat)
6. The egg white will swell and whiten slowly, turning into a thick creamy meringue. The degree of the meringue can be judged with a whisk. Lift the whisk to make a small hook shape. (Don't over-spread, if the edge of the egg-beating bowl becomes thinner and appears piece by piece, like tofu residue, it may be over-spread, so that the meringue defoams faster and the finished cake is not easy to shape)
4. 7. Take 1/3 of the meringue and add it to the golden porridge and egg yolk paste. (Adding in batches can mix more evenly and also prevent meringue from defoaming)
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8. Mix the egg white and golden porridge paste evenly by cutting and mixing. (Cut and mix can prevent the meringue from defoaming, cut in the middle, and then turn it around the bowl wall, turning it from the outside to the inside). Continue to add meringue, cut and mix evenly.
9. Brush an appropriate amount of oil on the mold. (Brushing with oil can prevent the cake from sticking to the container. The cake is easy to stick to the bottom of the mold. It is best to spread a layer of oiled paper on the bottom of the mold to make it easier to demold!)
10. Add the cake batter to the mold. (It is best to add it to 8 minutes full, the steamed cake will expand slightly)
11. Cover with a layer of baking paper, put it in the pot, and steam for about 35 minutes, until the cake is steamed. (Baking paper is usually used for baking biscuits, if not, you can use plastic wrap to replace it to prevent water vapor from dripping in and affecting the recipe)
Tips:Yunselenium golden porridge is a combination of Qinzhou yellow and tartary buckwheat. It is rich in selenium and supplements human trace elements. It also has the effects of nourishing the stomach, helping digestion, relieving heat, and lowering the three highs. It is more delicious with eggs and cream. , More nutrition!
