Oil-free and Sugar-free Steamed Cake

Oil-free and Sugar-free Steamed Cake

1. Prepare the ingredients: 3 60g shelled eggs, if you use native eggs, you can add 1; soft white sugar or fine sugar is even, and there is no large crystal in the soft white sugar; coconut milk can be replaced with milk, fruit juice, and water; Oil-free cake, so there is no oil; if you want oil, you can use 20 grams of corn oil and 40 grams of coconut milk;

2. Separate the egg white and egg yolk, and put the egg white into an anhydrous egg beater;

3. Stir the egg yolks by hand, pour in coconut milk, and mix well;

4. Sift in low-gluten flour; egg whites vary in size, so don't sift all the flour in at once, set aside about 15 grams, and then decide whether to sift in flour according to the state of the batter;

5. Mix the flour and the egg yolk coconut milk paste in irregular directions evenly; lift the whisk, the egg yolk batter falls down smoothly and unhappily, like a ribbon, and disappears in 3 or 4 seconds; if it falls down, it will fall down smoothly and unhurriedly. If it disappears, it means that the amount of flour is not enough. Sift in a small amount and mix evenly before checking the status; after mixing, put it aside for later use; if the room is too dry, you can cover the lid;

6. Whisk the egg whites: use an electric whisk to beat the egg whites into thick bubbles at high speed; because the egg whites are less, the sugar is added in 2 times; the first time is when the egg whites are beaten out of the thick bubbles, pour half of the sugar and continue to beat at high speed; the whites are beaten When it reaches the white state and the volume has increased significantly, pour in the remaining half of the sugar and blow it at high speed for 2 minutes. When the protein paste becomes more delicate and white, and there are more obvious lines, reduce the egg beater from high speed to medium low speed; this way The large bubbles in the meringue paste can be turned into small bubbles, which makes the meringue more stable; lift the whisk, and the egg whites can be at a small right angle or a small angle; the end of the process;

7. Now let's mix the cake batter: take 1/3 of the egg white batter into the egg yolk batter;

8. Mix the two in an irregular direction by hand, no need to be delicate, but roughly uniform; pour the mixed batter back into the meringue bowl;

9. Use a spatula to stir or cut and mix evenly to form a smooth and shiny cake batter;

10. Pour the cake batter into a 6-inch heightened chiffon cake mold, lift the mold on the table and shake it a few times to shake out the large bubbles inside; at the same time prepare a deep plate with a little vegetable oil on the bottom of the plate;

11. Put the mold containing the cake batter into a cold water steamer or steamer, cover the plate to prevent water vapor from entering the mold; if using a steamer, first heat the high heat until you can see the water vapor coming out, then turn to medium heat and continue heating 60-70 minutes, and should be adjusted according to the size of the mold used, simmer for 5 minutes and then out of the pot; the steamer I used, 100 degrees for 70 minutes, simmered for 5 minutes;

12. Take out the steamed cake, remove the plate, pick up the mold and shake it on the table a few times to dissipate the excess heat in the cake;

13. Buckle it upside down on the drying rack, let it cool down and demould it, and cut it into pieces when eating;

14. Let's take a look at the importance of grease on the plate: there is a little cake crust on the middle of the plate;

15. Unmold by bare hands, the sides and bottom of the cake are clean and tidy.

Tips:

1. Steamed cakes with no oil and less sugar, eat fresh and moist without getting hot, coconut milk can be replaced with milk or water; if you are a novice, it is recommended to increase the amount of white sugar to 50 grams, which is conducive to the stability of the protein;
2. Don't put oil in the mold, there is no chiffon cake mold, you can use home ceramic deep bowl or high temperature resistant glass bowl, both in size, but must be covered with a lid;
3. The cake will rise very high during the heating process, so the container should be 4 fingers wider than the cake batter; using a plate can not only prevent water vapor from falling into the cake batter and cause collapse, it is also hygienic and environmentally friendly; it is not recommended to keep fresh The film, because the cling film needs to be pierced for ventilation, the cling film is easily broken during the process of expansion and falling, which will cause water vapor to fall into the cake, making the cake stick together into a cake shape, and the cake will be broken after the cling film is broken. The tragic situation" can be seen in the picture below.