I missed the millet cake in the cafeteria very softly. I wanted to re-enact it myself... but because I didn’t trust the steamer at home, I didn’t use the steaming method and switched to roasting. [Oven version] millet cake, the taste is light and dense, not dry, very good times~
Make egg yolk paste: Eggs are stirred with egg to lighten the color, and salad oil is added in portions to fully mix the oil and egg mixture.
Add milk, sift the mixture of low-gluten flour and millet flour, and continue to stir with egg. Until the egg yolk paste has a certain consistency!
Making protein cream: The protein is sent with an electric egg beater, and then added sugar three times. Each time you add it, use a high speed to make a few laps, let the sugar break down, then adjust to a low speed, so that the protein is fully used. (Note, don't overdo it, or the protein cream will be dry)
After completing the egg yolk paste and meringue, preheat the oven 180 degrees for at least 15 minutes.
Take one-third of the meringue and pour it into the egg yolk paste. Mix well by mixing. Pour the mixed egg yolk paste back into the remaining meringue and mix well by mixing.
After pouring into the mold, gently shake it from side to side to distribute the egg yolk paste evenly in the mold. Then use a toothpick to draw a circle and discharge the large bubbles in the egg yolk paste. Of course, you can also shake the mold up and down slightly to vent.
Turn the oven to 170 degrees and bake for 35 minutes. After baking, take out the buckle directly. Wait until the millet cake is cool, you can turn it back. Finally demoulding, the oven version of the millet cake will be released~
The traditional millet cake, I guess it should be steamed on the pot, you can try it next time. But the oven version of the millet cake is very similar to a hurricane, and the taste is light, dense, and not dry. The effect is good, it is worth a try!