High-value Steamed Cake without Collapsing or Sinking

Name: High-value Steamed Cake without Collapsing or Sinking
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 3 egg; 15g Caster sugar for egg yolk; 30g Caster sugar (white); 50g Low-gluten flour; 25g Corn oil or salad oil; 25g milk

by Yaoyao Original Food Class

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

3

Why do we have to make our own cakes? Some people have said that the outside cakes are so beautiful and cheap. As everyone knows, when you know that the many baking additives in it will surely make your heart sink, all kinds of cake oils, grandma powder improvers, and fragrant thickeners are countless. Urban reporters often make unannounced visits to certain cake shops. A cake of ten yuan, the ingredients written in addition to eggs, wheat flour, white sugar, refined vegetable oil, edible spices, but also contains various additives, often filled with rich flavors, really worry about the health of children in the future, because they like to eat Most of them are children.
Since I made it to be healthy, the problem came again. I often have friends ask me whether I want to buy an oven, will I regret it, what kind of suitable one should I buy, and what should I do if I don’t use it? It is indeed a problem. Question, but there is nothing that can confuse foodie, we still have a steamer! It can be steamed! Entrusted by several friends, to produce a practical steamed cake, this recipe repeated experiments many times and succeeded every time. In addition, the method of this recipe is the method of chiffon cake, which is a common birthday cake embryo. It can be decorated with cream and decorated with fruits, and dressed up as your favorite cake style to make your family happy. This steamed cake can also be made It is a starting point for your baking road. If you are successful, you can rest assured that you can buy an oven and toss. If this is not done, then the road to baking in the future will be a bit difficult. However, if you look at the step diagram carefully , Pay attention to every detail, I believe you will be more and more familiar with this cake, especially the tips must be read

Ingredients

High-value Steamed Cake without Collapsing or Sinking

1. Separate the yolk and the egg white. The egg yolk must not be mixed with the egg white, otherwise it will affect the passing, the egg white will be taken to the freezer of the refrigerator to freeze, and a layer of ice will form on the surface when it is taken out.

High-value Steamed Cake without Collapsing or Sinking recipe

2. Add sugar to the egg yolk. You can beat it with a manual whisk or an electric whisk. Facts have proved that it doesn’t matter. As long as the yolk is not beaten excessively, the yolk and sugar must be fully blended.

3. Add the oil and beat evenly to fully emulsify the egg yolk and oil. No oil spots can be seen on the surface. The emulsification process is also very important.

4. Add milk and mix well

5. Sift the low-gluten flour into the egg yolk paste

6. Use a spatula to gently mix up and down. The mixed egg yolk paste is fine and smooth. If there is a grainy feeling, it will affect the finished cake. Don't stir it too much to prevent the batter from becoming gluten and also affect the cake. If the batter is not delicate enough, you can sift it.

7. Take out the egg whites from the refrigerator. A layer of ice residue on the surface is best. White sugar should be added to the egg whites in three times. First, use an electric whisk until it becomes large in the picture. Then add 10 grams of white sugar for the first time and continue to beat the eggs Whisk, not mentioned later, all use electric whisk

8. When these tiny bubbles appear, add 10 grams of sugar

9. When there are more delicate bubbles in the picture, add 10 grams of sugar

10. Use low speed gear, it is low speed, hit to the dry foaming state in the picture

11. The egg whites won’t fall out

12. Take one-third of the egg white, add it to the egg yolk paste, and gently stir up and down with a rubber spatula. Don’t stir like muddy mud.

13. Mixed to such a delicate and soft state

14. Continue to add the egg whites to the egg yolk paste in two batches, and use the same mixing method, gently toss up and down to prevent defoaming, and the technique should be gentle.

15. Pour the mixed cake batter into a six-inch live bottom mold, then gently shake it down from a height of 20 cm to shake out the gas inside, and then cover it with a layer of plastic wrap

16. Wait for the water to boil, then put the mold into the steamer, and use a plate without plastic wrap to buckle the cake, do not let the water vapor get to the cake, this step does not take pictures, steam on low heat for 40 minutes, remove the plastic wrap after steaming. Slightly knock out the moisture, then put the cake upside down on the cooling rack

17. Wait for the cake to cool completely before demoulding

Tips:
The eggs in this ingredient must use ordinary foreign eggs instead of native eggs. The eggs I use in this recipe weigh 60 grams each with shells. Pay attention to the conversion scale when making them. Sometimes more than one gram or two gram will affect the sugar. Do not reduce the amount at will. If there is no glycoprotein, the cake will not be passed. The oil must be colorless and odorless. You must not use peanut oil, sesame oil and other heavy-smelling flour. It must be low-gluten flour, not high flour or ordinary flour. If you don’t have it, you can try mixing with half of ordinary flour and half of corn flour. I have not tried this, but there should be no problem. You must use an electric whisk. Don’t listen to the chopsticks on the Internet.