Sichuan Cold Cake

Name: Sichuan Cold Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 3 egg; 150g Soft white sugar

by Asami

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The weather is getting hotter and hotter, I don't want to use the oven, but I want to eat cake. Just want to try this cold cake. There are so many additives bought outside, so I don’t feel relieved. The characteristics of cold cake: light yellow color, delicate taste, high water content, soft and loose foam, sweet and delicious. This product is suitable for consumption in late spring, summer and early autumn. However, because it is a steamed product with high water content, rich nutrition, perishable, and difficult to preserve, it is rarely produced in pastry shops today, and it is very popular among pastries. But because it is easy to make, it is very convenient to make at home, so you can make it whenever you want. Fresh and clean. "

Ingredients

Sichuan Cold Cake

1. Prepare all materials

2. Pour the sugar into the eggs (note: the eggs should be beaten in a larger deep pot, after beating with a whisk, the egg liquid will be four to five times more than the original)

3. First turn the whisk to mid-range and beat for 1 minute. Then turn on the egg beater and beat it for 10 minutes. The egg liquid is in a light yellow and foamy state, which is several times more than the original. The egg liquid has been beaten.

4. This is the beaten egg

5. At this time, sift the low-gluten flour into the egg liquid

6. This is sifted flour

7. At this time, prepare a big steamer and add a little more water, because the steaming time is longer, boil the water on a high fire and set aside. (Note: The water in the pot should be added to two-thirds of the pot, because you can't add water to the pot halfway through)

8. While boiling the water, use a mixer to mix the egg liquid and flour up and down evenly (Note: Do not stir in circular motions, this will defoam and the cake will become an omelet)

9. Pour the mixed batter into a 6-inch cake mold, vigorously shake it on the table several times to shake off the bubbling on the surface. {The greased paper at home is just used up. Put greased paper on the bottom and sides of the mold to make it easy to demould}

10. Put the mold with the batter into the steamer with boiling water.

11. Cover the mold with gauze to prevent water drops from dripping on the cake when it is steaming, causing the cake to collapse.

12. Continue to steam for 30 minutes on high heat, and see the cake body expand, steam it for another 10 minutes.

13. Remove the lid immediately after turning off the heat

14. Uncover the gauze gently, the cake body is very beautiful and full. Then take the mold out of the steamer, wait for the cake to cool down, then cut it into pieces and serve it on a plate.

15. When demoulding, I scratched the side with a knife and it was very easy to take off. If you put greased paper in the mold, it won't have to be so troublesome.

16. The internal tissue is fluffy, the mouth is soft, cold and sweet, one piece after another, it is delicious. (Note: The knife used today is not fast enough, and the cut is not very beautiful.)

17. Appreciation of finished products

18. Breakfast, afternoon tea, supper is preferred. First choice for weight loss ladies because it is oil-free. The first choice for the elderly and children, because it is soft. My first choice, because I love to eat. Quack

19. Appreciation of finished products

Tips:
A: It must be steamed with hot water. B: Be sure to cover the cake with gauze when steaming to prevent the steam from dripping on the cake and the cake body will collapse. c: After steaming, immediately open the lid and drip water-proof beads on the cake. D: The sugar can be increased or decreased according to your taste. E: Because this cake is oil-free, the knife must be fast when cutting it, or it won’t cut lumps, which is very ugly.