Six-Inch Art Steamed Cake

After separating the egg yolks and egg whites, place them into two bowls free of oil and water, and add 10g of sugar, stirring evenly.

Add the milk and stir evenly.

Add cooking oil and then stir evenly.

Mix the two types of flour evenly.

Sift it again and fold it evenly into the egg yolk bowl.

The egg yolk mixture is finished.

Whip 2 egg whites until smooth, add 1/2 of the sugar, and continue beating.

Beat until thickened, then add the remaining sugar and continue beating.

The egg white batter has been beaten.

Take 1/2 of the egg whites and fold them into the egg yolk mixture until well combined.

Pour the remaining egg whites into the egg yolk mixture and gently fold until evenly combined.

The cake batter has been made.

Divide the cake batter into two portions. For one portion, adjust the amount of red yeast rice powder mixed with a little water according to the desired color intensity, then add it to the cake batter and mix evenly.

First, pour the natural-colored batter into the mold, then add the pink batter to the center position.

And so on, stacking until completed.

Draw any pattern you like, then cover the mold with a waterproof film.

First bring the water in the pot to a boil, put in the mold and steam for 25 to 30 minutes, then after turning off the heat, wait 3 to 5 minutes before opening the lid.

Open the pot lid, the artistic steamed cake is ready.

The cake came out of the mold intact, with a clear and beautiful pattern, and it did not collapse or sink, very beautiful.

Cut it open and see the effect, it’s appetizing.

Take a top-down view.

The artistic steamed cake is fluffy and soft, with a fragrant and sweet taste.

I haven't had enough from the few times I made it recently, so today, Sunday, I made this cake again. It's not greasy or heavy, and very popular.

Art Steamed Cake — Deliciousness Steamed to Perfection!