Steamed cake in a tea bowl

1. Brush a thin layer of corn oil (in excess) on the tea bowl for later use;

2. Put corn oil, lemon peel, and freshly squeezed lemon juice together in a small bowl, stir vigorously with egg beater until mixed evenly, and there should be no visible oil droplets on the surface;

3. Beat the whole egg mixture with fine sugar at high speed using an electric mixer, starting with a yellowish color;

4. Beat until slightly white, then turn to medium speed. Continue to beat until the volume expands, the color turns white, and the egg batter becomes thick. The egg batter that drips from the beating head will not immediately disappear;

5. Slow down and continue to beat for 2-3 minutes until the egg batter is smooth and delicate;

6. Sift in low gluten flour at once (if using baking powder, mix and sieve together). If the egg batter is well beaten, the sifted flour will not immediately sink down;

7. Add a mixture of corn oil, lemon peel, and lemon juice;

8. First, stir the egg mixture up and down until there is no dry powder;

9. Change the scraper, flip and mix from bottom to top until evenly smooth;

10. Pour into a greased tea bowl, about 8-9 minutes full, and let it sit for about 10 minutes;

11. After steaming on high heat, put in a tea bowl and cake embryo, cover the pot and turn to medium heat, steam for about 15 minutes;

12. Insert a bamboo stick into the inside of the cake, and if there is no sticky cake batter after pulling it out, it is cooked. If there is still sticky egg mixture on the bamboo stick, cover the pot and steam for a while.