Steamed Cake

Name: Steamed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 90g Low-gluten flour; 40g Rice bran oil; 40g (protein) Sugar; 60g water; 1g salt; Some raisin; A few drops White vinegar

by Fresh water bamboo

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In hot weather, the oven is not used. Today, on Chinese Valentine’s Day, I was thinking of making a cake for the occasion, so I tried steaming the cake for the first time. The process of separating the eggs and sending the eggs is the same as that of the chiffon cake, except that the last step is changed from baking to steaming. When the plastic wrap was used, the bottom was accidentally pushed up and down, which affected the appearance. The internal organization of the steamed cake was good, the taste was soft, refreshing and not greasy, and it felt more delicious than the baked one. "

Ingredients

4 Egg
90g Low-gluten Flour
40g Rice Bran Oil
40g (protein) Sugar
60g Water
1g Salt
Some Raisin
A few drops White Vinegar

Steamed Cake

1. The egg yolk and egg white are separated, and the egg white should be oil-free and water-free.

2. Stir the egg yolk with rice bran oil.

3. Add water and beat until emulsified.

4. Sift in low-gluten flour.

5. Use a whisk to mix irregularly into egg yolk paste.

6. Soak the raisins in water for half an hour, drain the water, and coat with flour.

7. Add a few drops of white vinegar to the egg white, add sugar in three times, and beat until dry foaming (lift the whisk to pull out the upright sharp corners).

8. Add 1/3 of the meringue to the egg yolk paste and mix well with irregular techniques.

9. Pour into the meringue, add raisins, and mix well in an irregular manner.

10. Pour into the cake mold and shake out large bubbles.

11. Sprinkle a few more raisins, wrap the mold with plastic wrap, and insert some small holes with toothpicks.

12. Put enough water in the steamer to boil, put in the cake mold, cover and steam for 40 minutes on high heat, turn off the heat and steam for 5 minutes, open the lid and immediately cool down. (The cake mold has a live bottom. The bottom was accidentally pushed up and down when the plastic wrap was wrapped, which affected the appearance).

13. Demould after cooling. .

14. The first time the cake was steamed, the internal organization was good, the taste was soft, refreshing and not greasy, and it felt even better than the baked one.