The success rate of steaming cakes in an electric pot is super high ~ No preheating and no need to worry about the fire ~ The taste is moist and the color is uniform
Ingredients
- 6 egg yolks
- 6 egg whites
- 30 grams of milk
- 75 grams of fine sugar
- Honey 55 grams
- 20 grams brown rice oil (or other vegetable oil with lower oily smell)
- 130 grams of low-gluten flour
Instructions
- Add part of the sugar (about 1/3) to the egg yolks and stir evenly with a whisk
- Add fresh milk and honey and continue to mix evenly with a whisk
- Add vegetable oil and continue to mix evenly with a whisk
- Add sifted low-gluten flour and continue to mix evenly with a whisk (do not over mix)
- Beat the egg whites at high speed with an electric mixer. After large bubbles appear, add fine sugar in 3 batches and continue beating until dry peaks form (the end is firm).
- Add 1/3 of the meringue to the egg yolk paste and mix gently with a whisk.
- Add the remaining meringue, change the tool to a spatula, and mix evenly (the mixing process should not take too long)
- Pour the well-mixed cake batter into the inner pot of the mold electronic pot, and tap it on the table a few times to shake out the air bubbles.
- Put it into the electronic pot and select the cake mode
- When the time is up, use toothpick to poke the cake. If there is no stickiness, it can be taken out of the oven. If there is still stickiness, it means it is not cooked. Continue heating for five minutes until there is no stickiness.
