Steamed Lemon Cup Cake
Overview
For children whose families have ovens, they generally like to bake cakes, and the steaming method is rarely used. I remember when I was young, I bought eggs with tickets, let alone an oven, but my parents would raise hens on the balcony, and the eggs laid by the hens would allow us to eat eggs other than egg tickets. Moreover, they were raised by ourselves, and they have a particularly fragrant egg flavor. Occasionally, my father would steam chicken cakes. There was no electric egg beater there, so he called on us siblings to take turns beating eggs, which made us upset. Haha, now that the conditions are good and baking cakes is fashionable, we might as well have a retro steamed cake. To be honest, the egg flavor of steamed cakes is stronger than that of baked cakes.
Tags
Ingredients
Steps
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Use a scraper to scrape off the lemon zest and place it in a large bowl;
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Beat 1 egg and 5 tablespoons of sugar, squeeze 1/2 tablespoon of lemon juice into a bowl, beat with a whisk until foamy and fluffy, add 2 tablespoons of vegetable oil, 4 tablespoons of milk and continue beating well;
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Measure 10 tablespoons of flour into a bowl, add 1 tablespoon of cornstarch and 2/3 teaspoon of baking powder, mix well;
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Sift the flour into the egg liquid, and use the lowest speed of the whisk to beat evenly evenly;
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Coat the mold cup with a layer of cream or unflavored vegetable oil;
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In fact, four molds with a capacity of 2/3 cup are enough to pour the batter. I was too cautious to pour too much batter, so I used another cup to hold the excess batter. On the contrary, the cups of the four official molds were not full enough for steaming, so to explain, after pouring the batter, put it into a pot and steam it for about 12 minutes;
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When the time is up, turn off the heat and let the cake stay in the pan for about 5 minutes before it is ready to eat.
