WHAT YOU NEED

Ingredients

60 grams of corn flour
Two eggs.
4 teaspoons of honey
2 teaspoons of white sugar
1/4 teaspoon of salt
A little white vinegar

How TO MADE Microwaved corn cake

Steps 1 to 4

1. Egg whites and egg yolks are separated and placed in two separate containers.

2. First use an egg beater to spread the egg yolk, the utensils require no water and no oil.

3. Add a large spoonful of honey.

4. Stir evenly, feel the pale yellow with a thickness (see the color fades), then do not beat.

Steps 5 to 8

5. Pour the cornmeal into the beaten egg yolk.

6. Egg juice and cornstarch mix well

7. Next, add a quarter of a teaspoon of salt to the dish, which helps to dissolve the protein.

8. When there are many bubbles (about 1 minute), add a spoonful of white sugar and continue stirring.

Steps 9 to 12

9. When it is slightly thickened, add a spoonful of white sugar.

10. A few drops of white vinegar.

11. Good protein release.

12. Turn the bowl down, and the protein won't fall off.

13. The protein is poured twice into the egg yolk mixture and stirred from top to bottom.

14. Mix well the cake juice.

15. Prepare several appliances, applying edible oils separately, to facilitate de-molding.

16. The cake liquid is packed in a box, not too full.

17. Carefully placed in the microwave and placed on a microwave turntable.

18. After a minute of high heat, look around; continue high heat for a minute, take a toothpick and poke, no liquid is OK.

19.