Main Ingredients:
Eggs: 2 (60g with shell); Corn flour: 60g; Glutinous rice flour: 40g; Sticky rice flour: 20g; Milk: 115g; Salad oil: 10g.
Auxiliary Ingredients:
Sugar: 40g; Dried cranberries: 30g; Coconut flakes: appropriate amount.
Taste: Sweet; Cooking Method: Steaming; Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Low-sugar and Low-oil Steamed Corn Cake
Cut the dried cranberries into small pieces and set aside.
Beat the egg yolks, add milk and salad oil, and stir in a “Z” shape until there is a layer of fine foam on the surface, which means it is emulsified.
Mix all the flour evenly and sift it into the egg yolk mixture, stirring until well combined.
Add the dried cranberries and stir until the mixture is smooth and delicate, then set aside.
Use an electric egg beater to beat the egg whites at low speed until they form fish-eye bubbles, then add 1/3 of the sugar.
Continue to beat at high speed until the egg whites become fine foam, then add another 1/3 of the sugar.
Continue to beat at medium speed until the egg whites form stiff peaks when the egg beater is lifted, then add the remaining 1/3 of the sugar.
Finally, beat at low speed until there is obvious resistance and the tip of the egg beater forms a short and small peak when lifted.
Add 1/3 of the egg white foam to the batter and mix well with a rubber spatula.
Pour the mixture back into the egg white foam and continue to mix until there is no trace of egg white and the batter is smooth and delicate.
Pour the batter into a mold, gently shake it to make the surface of the batter flat, and shake it twice.
Sprinkle coconut flakes on the surface of the cake batter.
Wrap the mold tightly with plastic wrap.
Place it in a preheated Whirlpool ES-58M2 steaming oven, set the temperature to 100℃ for upper and lower heat, and steam for 40 minutes. After steaming, do not take it out immediately, let it sit in the oven for 5 minutes.
After taking it out of the oven, shake it again, and then let it cool slightly by turning it over.
You don’t need to let it cool completely. After waiting for about ten minutes, you can remove the mold. Gently push the bottom of the mold to make the cake slightly separate from the mold, then place the mold on a cup and gently push it down to easily remove the mold. The sweet and fragrant cranberry corn cake is ready. You can cut the corn cake into pieces while it’s still hot. It’s soft and fluffy, with a sweet and tangy cranberry flavor, and it tastes great.
