Steamed Little Peach Sauce Cake

Name: Steamed Little Peach Sauce Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 (approximately 50g each with leather) egg; 120g Low-gluten flour; 60g Caster sugar; 50g Peach jam; 25g Corn oil; a little Dried cranberries

by Aunt Xizhen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last week, my mother asked me for help, saying that there is no oven at home, but I want to make cakes for my baby. Can I steam them in a normal steamer? At that time, I was so frustrated by my baby's troubles that I didn't answer her carefully.
A few days ago, I took advantage of the baby’s sleep and made this steamed peach sauce cake in a hurry, and today I took the time to sort out the pictures and texts of the tutorial. I just don’t know that the baby’s mother can Can't see it anymore.
In our house, making cakes has always been the task of the oven, because the heating principle and temperature environment of the oven are also tools to make the cake taste the best. Tools such as rice cookers, steamers, and microwave ovens can be made, but they are not as professional and precise as ovens, and their taste and appearance will be different.
For this steamed cake, the previous steps are basically the same as those made in the oven, but in the final heating step, because it is heated with water vapor, the cake of the same formula has more moisture and softer taste than the oven version. Old people with bad teeth, children who are growing up, and friends who don’t have an oven at home can try it. As an advertisement says, this is a small cake that is steamed and not eaten up.
Serving Size: 4 4-inch pumpkin-shaped cake tins

Ingredients

4 (approximately 50g each with leather) Egg
120g Low-gluten Flour
60g Caster Sugar
50g Peach Jam
25g Corn Oil
a little Dried Cranberries

Steamed Little Peach Sauce Cake

1. Prepare all the ingredients and use the eggs after returning to room temperature. Otherwise, it will not be easy to foam when whipped. Beat the four eggs into a clean basin with no water and oil, and then use a whisk to beat at low speed until there is foam.
Then pour the confectioner's sugar into the egg liquid in batches for high-speed whisking.

2. When the whole egg liquid is beaten, there will be large bubbles at the beginning, and then the egg liquid will become whiter and whiter, and the foam will become more and more delicate. When the egg liquid drips slowly, stop adding peach jam and corn oil at this time. , Then continue to send at high speed for 30 seconds. The egg liquid that is sent to the beater head flows down very slowly, drawing marks on the surface and not easily disappear

3. After that, sift in the low-gluten flour and mix well by cutting and mixing from the bottom. This is the mixed state. Because it contains the particles in the peach jam, it does not look too smooth. Put the dried cranberries in the mold beforehand. I use a carbon steel mold with good anti-sticking effect, so the inner wall of the mold does not need to be oiled. If you are using a non-sticky mold, remember to apply a thin layer of oil to facilitate demolding

4. Pour the cake batter slowly into the mold, not too full. Fill the steamer that will expand with water and heat it until the water boils, put it into the mold, cover it, and steam on medium heat for about 20 minutes. Take it out in a hurry and simmer for another 5 minutes. Then take out the undercut and release the mold

5. The steamed peach jam cake is ready.
Because of the addition of fruit jam, it will be softer and darker than the steamed cake made with eggs only. After biting open, you can see the small particles in the peach jam.

Tips:
Two long words:
1. If you don’t have peach jam, you can use other jam instead. If you don’t have it, you don’t need to add it. This formula is still used, but the low powder should be changed to 100 grams, and in order to get rid of the eggy smell, add it when you beat the egg A few drops of lemon juice
2. The eggs that have just been taken out of the refrigerator are cold, so it is best to keep them at room temperature before passing them. I use a chef's machine to beat. Everyone can use a hand-held electric whisk. Four eggs are a trivial matter.
3. The weight of this cake is left over after four 4-inch molds are poured. Please pay attention to it.
4. If the surface of the steamed cake drips with water, it will become pitted, so be careful when you take the lid of the pot, be careful of the dripping, or cover the surface of the mold with a layer of plastic wrap, poke a few holes with a toothpick, and then steam