Millet cake ~ healthy low-sugar and oil-free version

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  1. Soak the millet slightly after cleaning, mainly to allow Millet absorbs some moisture.Because no other oil or water will be added next.

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  2.Pour the soaked millet into the mixing cup of the wall breaker , (Do not pour the soaking water) Separate the egg white and egg yolk from the two eggs, and put the egg yolk into the mixing cup.Weigh 40 grams of fine sugar.

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  3.Pour a small amount of sugar into the mixing cup.

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  4. Cover the lid of the mixing cup, start the wall breaker, and select Sauce function.Mine is a Michu wall-breaking machine.It takes a total of 6 minutes to select the sauce function, speed 6-8, and the millet paste produced is already extremely delicate.

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  5. While the wall-breaking machine is working, we can pass the egg whites.Add a few drops of vinegar or lemon juice to the egg white to neutralize the PH value of the egg white so that the egg white foams easily.Use the chiffon technique to add the remaining sugar to the egg white three times to beat.

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  6. Send it to a short hook state.

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  7. Pour the millet paste into the meringue and stir evenly.Plan to stir to avoid defoaming.(When stirring, you can preheat the steamer and boil the water first)

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  8.Pour the mixed batter into the mold and shake out the big bubbles (mine is a 6-inch removable bottom mold)

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  9. Wrap in plastic wrap and poke a few small holes in the plastic wrap.Place in a steamer and steam for 30 minutes.

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  10. Immediately after the pan comes out of the pan, shake the heat away from the cake and turn it upside down.Let cool.

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  11. After cooling, you can unmold and cut into pieces for consumption.There is no oil at all, and the amount of sugar is also controlled to a minimum.It is delicious and nutritious without any burden!