Steamed small cakes that don’t require whipping, made with a Fashuai steam oven

First, we beat the necessary ingredient, the eggs, and mix in the sugar and an appropriate amount of lemon juice, as shown in the picture.

Use a manual whisk to stir the above mixed ingredients until they are completely blended together and the sugar is fully dissolved, as shown in the picture.

Continue to sift in all-purpose flour and milk powder into the egg mixture that has been stirred evenly as described above, as shown in the picture. Mix them evenly in the same way, stirring until the batter is very fine and smooth.

Continue to pour corn oil and baking powder into the well-mixed batter, as shown in the picture. Similarly, stir the ingredients together into a smooth, lump-free egg batter. The state after mixing should be able to flow when lifted, as shown in the picture.

Add an appropriate amount of water to the Chef's steam oven in advance. Using the steam oven for steaming means you don't have to worry about burning the pot, making it convenient, simple, and safer!

Select the high-temperature steam function, set the temperature to 120 degrees, the time to 10 minutes, and preheat the machine in advance.

Continue by handling the batter we have mixed, and pour it into a piping bag, as shown in the picture.

In the mold (I used an egg tart mold), first brush a layer of corn oil, then use a piping bag to evenly squeeze the batter into the mold, as shown in the picture.

Place the mold into the French Chef steam oven that has been preheated, as shown in the picture.

Set the temperature to 120 degrees, the time to 12 minutes, and start steaming, as shown in the picture.

After steaming, it will be out of the oven soon, and the whole house is already filled with fragrance.

Every adorable little cupcake is fresh out of the oven; plate them for a beautiful afternoon tea.

A light egg aroma, very delicious.

It's super beautiful~

Soft and springy, loved by both the elderly and children~