
原料
步骤
1低筋面粉150g+泡打粉4.5g,用手动打蛋器轮空(竖直划圈,有半圈是在空气里划的 ??? )搅拌均匀---请允许我用这种奇怪的姿势得瑟一下~

2鸡蛋两只加入绵白糖36g、盐3g充分搅拌均匀至浓稠状时加入牛奶70g混合均匀;

3将先前混合好的低粉和泡打粉筛入蛋液;

4用刮刀以翻拌(类似炒菜的动作)手法混合原料至没有干粉颗粒;

5加入玉米油21g,拌匀成细腻光亮无浮油的糕糊;

6将糕糊装入蛋糕纸杯(装八分满就可以了),撒上适量切成小块的糖炒板栗,摆入蒸笼;

7水开后上笼,加盖,大火蒸制12分钟左右至蒸糕膨起,牙签插入抽出后没有湿润糕液粘附时关火---关火后并不需要像蒸馒头、包子一样再焖几分钟;

8取出蒸蒸糕,上桌!
