Chinese Food
Steamed cake with ancient taste
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Steamed cake is our local traditional pastry. It used to be a dish for wedding reception. The children were salivating at the sight of Huang cancan. There is no extra material. Pure egg flavor. The taste is a little solid. Nostalgic school likes it very much. And the steamed cake doesn't burn. It's also suitable for children
Cooking ingredients
Cooking Steps
Step1:Preparation materials (100 grams of eggs refers to the weight of the shell removed. Basically, two ordinary eggs are almost the same. It doesn't matter if there is a difference of several grams between the top and bottom
Step2:Add all sugar to the egg at one time. Pad with warm water at about 50 degree
Step3:Until the egg white and thick, the volume is obviously expanded. Lift the beater. The dripping egg liquid will not disappear immediately
Step4:Brush the lard in the bowl. Put the medlar and raisin at the bottom of the bowl to decorate
Step5:Sift the flour into the egg mixture. Stir well until there is no dry powder
Step6:Sub containers. To ful
Step7:Boil the water in the pot and steam it. Because the container is different in size and thickness, the time is controlled by oneself. When you see that the cake is obviously swollen, use a toothpick to poke it out. There is no wet batter on the toothpick. It's cooke
Step8:Flip flop. It's a no frills version
Step9:This is a decorated versio
Cooking tips:There are skills in making delicious dishes.
