Let's take a steamed cake in the hot summer, delicious and healthy without fire Oh ~
By little Lida kitchenette
Low gluten flour 85g
Milk 80g
Oil 15g
Sugar 50g
Eggs four
Eight inch chiffon mold one
1, the material is prepared in advance, less than two eggs
2: Pour the milk into the basin and heat it to about 80 degrees Celsius in hot water
3: Heat the milk and sift in low gluten flour and oil
4: Stir quickly and add four egg yolks
5: Stir well and set aside
6: Put the egg whites into an anhydrous and oilless basin and add sugar
7. The protein is sent to hardness as shown in the figure
8: Pour one-third of the egg white into the egg yolk paste, cut up and down, cut and mix evenly
9: Then cut and mix the egg yolk paste and pour it back into the remaining egg whites
10, stir evenly, the speed should be fast
11, pour into the chiffon mold, wrap it in plastic wrap, and clear the vibration a few times
12, put into the steamer, at this time the water is open, cover a plate, cover the lid, steam on medium-low heat for an hour, and then turn off the heat for a minute and then take it out
13. After taking it out, tear off the plastic wrap, clear the shock a few times, immediately reverse the buckle, and let it cool
14, let the cold off the mold can be, delicious not on the fire! The taste is between light cheesecake and chiffon cake, super delicate Oh~
15, delicious and delicious
If you make six inches, change the flour to 80g, the time is 45 minutes, and the sugar 40g others do not have to change
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