The secret of steaming cake(zheng dan gao fa qi lai de mi fang )

The secret of steaming cake

Introduction:

"Notice, I use steaming, not pot dripping. This time, the cake finally came out, and there was no bottom collapse in the middle. My mother said that I used to mix the egg white and cake liquid in the wrong way. This time, my mother stirred it. My mother was too talented, so this one came out. The method and proportion of making the doll is according to the doll's formula http://home.meishichina.com/recipe-19882.html But I want to emphasize: 1.6 times of mixing. When mixing the egg white and yolk, stir for 6 times, the last time, the next time, the left time, the right time, the previous time and the last time. 2. Steaming is short and long. Steaming time for 2 minutes, 20 minutes stuffy, steaming 2 minutes, stuffy 10 minutes. 3. Thin utensils. Steaming with the thinnest utensil at home is easy to heat evenly. This is an experimental product. I didn't shoot the production process, but I saw many parents asking why the cake collapsed. I wanted to publish it to the menu so that more people could see my experience and make a successful cake. "

Production steps:

Materials required:

Flour: right amount

Eggs: right amount

Milk: moderate

Rock sugar: right amount

Corn oil: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zheng Dan Gao Fa Qi Lai De Mi Fang