Teach you to make a tricolor cake by hand, it is delicious and does not need to be on the fire, and there is no need to use the oven

Love cake? Today lazy kitchen to share with you a tri-color steamed cake recipe, the shape is very good, eat soft and sweet, and eat too much will not be on fire, like to eat cake friends can try.

Fees:

Low gluten flour 120g, milk 70g, eggs 5, sugar to taste (adjust according to your taste), matcha powder 5g, cocoa powder 5g, corn oil 10g, lemon juice, coconut, raisins.

method:

First of all, separate the yolk of the egg from the egg white, note: the container containing the egg white must be water-free and oil-free.

Squeeze the egg yolk and egg white into a little lemon juice separately to remove the egg fishy smell, if there is no lemon, you can use a little white vinegar, the effect is the same.

Add a little sugar and milk to the yolk, beat it with an egg beater, sift in low gluten flour, stir well with an egg beater, until the egg mixture is egg paste, pour the corn oil into the egg mixture and continue stirring.

Add an appropriate amount of white sugar to the egg white for the first time, when the egg white is hit to have fish eye bubbles, add white sugar for the second time, add white sugar for the last time when the egg white is sent to the thick, and beat at the highest speed with the whisk until the egg white is hard. Pick up the whisk and you can see that the egg whites are triangular, and the inverted egg whites will not fall.

Divide the egg yolk paste into three bowls, two of which are filled with cocoa powder and matcha powder, and mix well.

First in the cocoa powder bowl, add one-third of the egg white mix well, pay attention not to draw a circle to stir, so that it is easy to defoam, with the way of cutting and mixing well. Pour into the mold and steam until the coagulated type is cooked.

After the first layer is steamed, first use the whisk to beat the egg whites for a while, because after the egg whites are left for a while, they will defoam, and then send it away.

Take half of the egg white and pour it into the original egg yolk paste, or mix well in the way of cutting and mixing, pour it into the first layer of steamed cake, add a little raisin, use chopsticks to press the raisin down, and continue steaming.

Finally, to make a matcha cake, pour the coconut in the egg yolk paste, mix well, add the remaining protein paste, mix well, and steam. (Before adding protein for the last time, you still have to send the protein and add it again.) )

After the cake is steamed, take it out, invert it, and release it from the mold. Cut into your favorite size and serve.

Tips:

When adding a layer of egg paste, be sure to steam and solidify the cake.

The whole process is a little troublesome, if you think it is too troublesome, you can also pour the three colors together into the mold and then steam it again.