Steamed Cake

Name: Steamed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 20g honey; 15g Odorless vegetable oil; 80g Low powder; 40g Sugar; Some Dried cranberries

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Those who don’t have an oven, the benefits are here,
Today I recommend a delicious cake that can be made without an oven.
Steam the cake!
I tried to make steamed cake for the first time,
Was completely conquered by the finished product,
The steamed cake looks white and soft, with a fresh and refined temperament, just like a fairy!
Can't help but like it!

Everyone asked about the recipe for steaming cakes.
Yesterday, your friend asked on WeChat again if there is a recipe for steaming cakes.
I said that the recipe for ordinary sponge cake should be all right.
However, I have not tried it once myself, is it too unconvincing?
Ask me why the cake shrinks so much I can’t say.
So, try to see the effect by yourself,
The recipe used is an ordinary whole egg sponge recipe,
The effect is pretty good. "

Ingredients

Steamed Cake

1. Add all the eggs, sugar, and honey to the pot.

2. Whisk at high speed.

3. As shown in the picture above, the volume of the foam becomes more delicate, the flow has resistance, and the traces on the surface are difficult to disappear.

4. Sift in the low powder, gently and quickly cut and mix evenly. Pay attention to the cutting and mixing method to avoid serious defoaming. If you really don't, you can go to Baidu to play the whole egg cake making video to learn. Pour in vegetable oil or olive oil and continue to cut and mix evenly.

5. Put the paper mold into the cake tray, pour the mixed cake batter into the paper mold,

6. Cold water into the steamer,

7. The time is set for 20 minutes, first boil the high heat and then turn to the medium and low heat, and steam slowly, so that the cake has sufficient time to start. If you are worried about not being cooked, you can extend the steaming time.

8. The picture above shows the steaming for 7 minutes. All of them are beautifully bulged. Due to my wrong time estimate, the fire started to fall after 15 minutes of ceasefire. I added another five minutes before it was fully cooked. Therefore, steaming a cake is like baking a cake. It needs to be baked at a low temperature and slowly. Give the cake time to fully start and it will not shrink when it is fully cooked.

9. The appearance after steaming.

10. Finished product

11. Finished product

12. Finished product

Tips:
Precautions:
1. In this practice, the steaming time is initially set to 15 minutes,
When the first steaming to 7 minutes, the cakes are full of bulges and look good.
As soon as the fire stopped, some of the bulging cakes began to shrink.
I hurriedly fired for another 5 minutes and there was no problem.
2. In addition, the steamer lid for steaming cakes is best to choose a glass lid with a larger curvature.
One is to prevent water vapor from dripping on the immature cake and scald the batter to death, and it is also convenient to observe during the steaming process.
Choose to extend the steaming time according to the situation.
Reasons for the shrinkage of steamed cakes:
1. The egg is not completely beaten,
2. Excessive stirring and defoaming,
3. The steaming time is not in place and the cake is not fully cooked.
Pay attention to the above questions, and you can make a delicious steamed cake!