Mushi cake(ri shi zheng dan gao )

Japanese steamed cake

Introduction:

"The oven at home broke down. Suddenly, I found that Jiabao liked to eat mushicake in the supermarket, so I tried to do it. I didn't expect that the house was full of fragrance

Production steps:

Step 1: all materials are ready

Step 2: put water in the pot and bring to a boil

Step 3: mix low flour, custard flour, sugar flour and baking powder, mix well with egg or sift

Step 4: put eggs, milk and olive oil in a small bowl

Step 5: stir until completely fused, no water oil separation

Step 6: pour all the liquid into the powder basin, cut and mix until there are no granules

Step 7: pour into the mold (about 5 points full)

Step 8: put in boiling water and keep high temperature

Step 9: close the lid, carefully drop the steam into the mold, insert it for 8 ~ 10 minutes or pull it out with toothpick, and you can get out of the pot without adhesion

Step 10: enjoy!

Materials required:

Low powder: 1 / 2 cup

Egg: 1

Custard powder: 2 tbsp

Baking powder: 1 tsp

Olive oil: 1 tbsp

Milk: 3 tbsp

Powdered sugar: 3 tbsp

Note: custard powder is to add aroma and color, no milk powder can be replaced or not added

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Ri Shi Zheng Dan Gao