Steamed cake without heat (without baking powder)
Overview
I remember the first time I made it, I made it into an egg pancake. I still insisted on mixing the recipe. It was successful the third time and the whole family loved it! And you don’t even need to add baking powder!
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Ingredients
Steps
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For those who know how to make chiffon cake, it is easy to master the egg separation method. The egg yolk paste should be thicker and should be pulled up into a flaky shape
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The egg whites must be oil-free, water-free and egg yolk-free in order to be beaten well
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Heat hot water in the steamer and turn off the heat
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Add the sugar in three batches, making sure to beat the sugar each time
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Beat the egg whites until they are firm, then turn to low speed and beat again slowly until the egg beater feels resistance and when pulled out, it forms a short straight corner
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Mix well with egg yolk slurry,
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Mix the egg yolk paste lightly and quickly, using an e-shaped technique
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Pour into the cake mold, this one is eight inches, 70% full, cover with plastic wrap
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Put the steamer into the steamer and adjust the induction cooker to 500w. Do not open the lid during the steaming process.
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Through observation, you can see many small holes when the cake body expands. After steaming, turn it upside down and let it dry, and it will automatically unmold
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The complete cake body does not shrink or collapse
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Very soft!
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The surface layer is not thick and is soft. Let it dry to reduce the moisture, and then you can eat it! If you are afraid of getting angry, come and learn!
