I Am "steaming" to You! -pumpkin Steamed Cake

Name: I Am "steaming" to You! -pumpkin Steamed Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 170g Peeled pumpkin; 40g Low-gluten flour; 10g corn starch; 2 (about 50g) egg; 35g Caster sugar; 30g cranberry; 15g butter

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Recently steamed cakes are popular, and the slogan is so special---I am "steaming" to you! A foreigner confessed affectionately in bad Chinese, and of course he took a certain brand of steamed cake. Well, let's also popular it once, and let's have a steamed cake that won't be hot. The first time I used the emulsified and baking powder double-safe cupcake recipe, the effect was not ideal. The butter inside would be precipitated from it. Although the taste was good, the taste and softness were very similar. The cake won't fit.

After learning from it, I felt that there were two reasons for the failure. One was that the batter was too thin and too much flour, and the other was that the added butter was too much. This recipe is not suitable for steaming the taste and texture of the cake. So for the second time, the amount of flour used was greatly reduced, and egg whites were used to support the whole cake. Since health is emphasized, some healthy pumpkins and cranberries have been added. After 35 minutes of steaming, the cake rises perfectly. Although it is slightly lower than the baked cake, the softness of the mouthfeel is generally the same as that of the baking, and the moisture content of the entrance is better. Even if it is left overnight, the taste is still soft Incomparable. The most important thing is, don't ~steam~fire~, this is "steamed".

Ingredients

170g Peeled Pumpkin
40g Low-gluten Flour
10g Corn Starch
2 (about 50g) Egg
35g Caster Sugar
30g Cranberry
15g Butter

I Am "steaming" to You! -pumpkin Steamed Cake

1. Put the pumpkin in a bowl, cover with plastic wrap, steam for 5 minutes in a pressure cooker and stop the fire;

I Am "steaming" to You! -pumpkin Steamed Cake recipe

2. Use a spoon to grind into pumpkin puree and let cool for later use;

3. Separate the yolks and whites of the two eggs, add melted butter and fine sugar to the yolks and mix well;

4. Add pumpkin puree and continue to beat evenly;

5. Sift and add low flour, cornstarch and chopped dried cranberries;

6. Use a spatula to quickly cut up and down into a fine paste;

7. The egg whites are added with granulated sugar in portions, and they are beaten into hard foam;

8. Add one third of the egg whites to the pumpkin paste;

9. Cut and mix evenly with a spatula;

10. Put the pumpkin paste back into the remaining whipped egg whites;

11. Then use a spatula to quickly cut and mix into a fine and particle-free cake batter;

12. Pour the cake batter into a six-inch anode mold, after shaking out bubbles, cover it with plastic wrap and pierce a few vents;

13. Boil the water in the steamer, put in the cake mold, cover and steam for 35 minutes on medium heat, turn off the heat and simmer for 5 minutes, open the cover, and remove the plastic wrap;

14. Take out the cake, buckle upside down and let it cool off the mold.

Tips:
The steamed pumpkin puree can be beaten into a delicate pumpkin paste with a food processor, and the cake texture will be more delicate.
Steamed pumpkins need to be attached with plastic wrap, and too much water will enter and affect the ratio;
The function of corn starch is to prevent the gluten from being over-stirred, so don't omit it;
Stir the batter to achieve a delicate paste, otherwise there will be small bumps in the finished product, which will affect the taste;
Cover the cake mold with plastic wrap and pierce the steam to prevent water from dripping directly on the surface without affecting the ventilation effect;
During the steaming process, maintain a medium-high fire, but place hot water at the bottom to directly touch the cake mold.