Easy Afternoon Tea: Golden Steamed Cake

Name: Easy Afternoon Tea: Golden Steamed Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g milk; 70g Low powder (1); 2.5ml yeast; 40g Caster sugar; 2 pcs egg; 20g Low powder (2); 15g cheese powder; 10g milk powder; 30g butter

by Non-thinking people

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

If you have a TX with an oven at home, you can take a look at this: rich milky aroma, warm taste, internal organization, fine, uniform, and flexible golden steamed cake. It is softer than steamed buns and more elastic than cakes. The taste is very special. It seems a little bit like the Guangdong snack "golden shark fin cake", but there is no sticky teeth, probably because there is no glutinous rice flour.
Although the entire production process takes two days, it is not time-consuming to look at each step separately, so it should be considered "easy to do". The most important thing is that this does not require an oven. As long as you have a steamer, you can make delicate and delicious "small cakes", and eating steamed cakes during the New Year has a good meaning-steaming day by day (steaming), step by step (cake) ^_^"

Ingredients

60g Milk
70g Low Powder (1)
2.5ml Yeast
40g Caster Sugar
2 pcs Egg
20g Low Powder (2)
15g Cheese Powder
10g Milk Powder
30g Butter

Easy Afternoon Tea: Golden Steamed Cake

1. Mix the yeast powder and the low powder (1) evenly.

Easy Afternoon Tea: Golden Steamed Cake recipe

2. Pour the milk.

3. Mix well and form a dough. It is thinner and easy to mix, but it can still form a dough.

4. Put it in the refrigerator to ferment for 12-24 hours, and it can be used within 3 days. The steamed noodles grow to three times the size, with small bubbles on the surface, and when opened, the inside is a fine and dense honeycomb shape.

5. Put the eggs and sugar in a container and stir well.

6. Put the dough made in step 4 into the egg mixture.

7. Stir evenly at low speed with an electric whisk. You can also use a manual whisk or chopsticks, but it may be a bit slow and tiring^_^ When the well-stirred liquid is standing still, there are bubbles on the surface, which is very thin, and it will drip quickly when lifted.

8. Mix the low powder (2), milk powder and custard powder in the ingredients evenly.

9. Sift into the liquid in step 6.

10. Mix well to form a smooth and delicate batter. At this time, the batter is as smooth as silk, dripping in a linear shape after being lifted, and there are traces, but it will soon disappear.

11. Cover with plastic wrap and leave it in a warm place to ferment for about 40 minutes until there are many small bubbles on the surface.

12. Melt the butter in water or in the microwave.

13. Take a tablespoon of the fermented batter in step 12, pour it into the butter, and stir evenly.

14. Pour the well-mixed butter batter back into the remaining batter and stir well.

15. Pour the mixed batter into the mold, 3/4 full. I used disposable paper cups. If you don’t use paper cups, grease the molds. Make water in the pot, boil, put the cup of batter into it, and steam for 10 minutes on high heat. After steaming, turn off the heat for a few minutes, and then open the lid. Take care to avoid water drops on the cake and form "spots".

Tips:
1. The custard powder is added to enhance the flavor and color, if not, add milk powder.

2. The most important thing about this recipe is to fully ferment it. It doesn't matter if it is served once, it is convenient to ferment under refrigeration; the second is very important. If the weather is cold and there is heating during this season, the secondary fermentation time should be extended appropriately, after all, many fine and dense bubbles should be formed on the surface.

3. Remember to serve the pot on a big fire.

4. It seems that I can't think of anything for a while. If you have any questions, TX directly ask me. I wish you all a new year and a new year, every day, every day!