Ingredients:
4eggs white (fridge them so it's cool before beating)
3eggs yolk
90g unbleached cake flour
Half bowl of milk (rice bowl type)
Around 1 teaspoon fine sugar
1pcs cheese slice
Organic Raisin cut into small pcs
Little salt
Method:
1. First, beat the cooled egg white with a little salt. Add in sugar in 3 batches while beating. Beat until mixture thick but don't need to beat until hard peak foam.
2. Then add egg yolks into mixture and beat until well combine.
3. Add in milk and cheese slices (I peel into small slices) . Stir from down to up.
4. Add in flour in 2 batches. Stir from down to up as well.
5. Preheat your wok before you beat the eggs. I put raisins into the mould at the bottom and my mould was the Chinese tea cup type. So just pour in mixture and steam for around 10-15min.
6. Around last 5 min allow little hole opening to release the hot air inside the wok. Then off fire. Wait a while then only open the wok entirely. The cake won't shrink so much this way.
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