6 inch steamed cake

Eggs 3	Low gluten flour 65g
Milk 45g	sugar 50g
Corn oil 30g	raisins Appropriate amount

How to make 6-inch steamed cake

Step 1

Separate the egg whites and egg yolks and ensure there is no water or oil in the container.

Step 2

Add corn oil (do not use peanut oil or strong-flavored vegetable oil)

Step 3

Stir evenly in circles

Step 4

add milk

Step 5

Continue stirring in circles evenly

Step 6

Sift in low-gluten flour

Step 7

Use Z-shape technique to mix quickly

Step 8

Add the fine sugar to the egg whites in 3 batches and beat until the egg beater takes up the whisk head and forms an inverted triangle shape, that is, hard peaks.

Step 9

Add 1/3 of the egg whites to the egg yolk batter

Step 10

Quickly mix evenly

Step 11

Pour back into egg whites

Step 12

Continue to mix quickly and evenly

Step 13

Pour the batter into the mold from a high height and shake it hard several times to release big bubbles. Sprinkle raisins on the surface.

Step 14

Cover with plastic wrap and poke a few holes on the edge with a toothpick.

Step 15

Put it in a steamer with cold water and steam over high heat for 30 minutes and simmer for 5 minutes.

Step 16

Remove the plastic wrap and place on a wire rack to cool

Step 17

Complete demoulding

Step 18

The internal tissue is soft and elastic. Let’s move on. Cooking tips for 6-inch steamed cake