Cooking Steps

1. 

   Step1:First prepare 3 normal temperature duck eggs. Separate the egg white and yolk in two oil-free and water-free basins.

2. 

   Step2:Pour the yolk into the milk and condensed milk and mix well.

3. 

   Step3:Then pour in corn oil and stir well.

4. 

   Step4:Then sift the low flour, corn starch, milk powder and baking powder. Continue to stir until no flour particles.

5. 

   Step5:Squeeze the protein into 35 drops of lemon juice.

6. 

   Step6:First, use the electric egg beater to quickly make fish eye bubbles. Add 1 / 3 of white sugar for the first time. Continue to quickly whisk.

7. 

   Step7:Add white sugar for the second time when the texture is slightly fine. Continue to quickly whisk until the texture is slightly fine, then add the remaining white sugar. Continue to quickly whisk until the texture is obvious and lift it up with a small hook.

8. 

   Step8:Put half of the egg white cream into the yolk paste, and stir evenly with the mixing method.

9. 

   Step9:Then pour the yolk paste into the remaining protein cream. Continue to stir evenly with the mixing method.

10. 

    Step10:Pour the cake batter into a 6 inch mold. Then pick up and shake it for two times.

11. 

    Step11:Cover with plastic wrap. Make some holes on the surface with toothpick. Cover with lid. Steam over high heat for 1520 minutes.

12. 

    Step12:The cake is obviously bulging. It means that it has been steamed. Turn off the fire. Keep simmering for about 5 minutes.

13. 

    Step13:Take out the buckle and let it cool. After it is cool, it can be easily demoulded and tasted.

14. 

    Step14:A thick and soft duck egg steamed cake is finished.

15. 

    Step15:The taste and taste are not inferior to those of the oven version and the electric rice cooker version at all. Moreover, the smell of duck eggs cannot be tasted at all. The most important thing is that the steam is delicious but not popular.

16. 

    Step16:Every bite is sweet. It's especially suitable for breakfast.