The Cake is So Soft Once It is Steamed

The Cake is So Soft Once It is Steamed

1. Weigh the required sugar, oil, milk, powder and chocolate. Prepare a 6-inch cake mold and an egg beater.

2. Stir the oil and milk thoroughly and heat it to 70 degrees in a microwave. Melt the chocolate in water and set aside.

3. The yolks are thoroughly beaten up with egg whips. Add warm oil and milk, stir well until the emulsified state, that is, the color becomes lighter and the volume is slightly larger.

4. Sift in the mixture of low-gluten flour and cocoa powder. Stir in the zigzag pattern with egg soy until there is no dry powder.

5. Add the melted chocolate and stir well. The egg yolk paste is made.

6. The egg white bowl must be oil-free and water-free, and the egg whites should be separated clean and not mixed with egg yolks, otherwise the egg whites will not be perfectly sent. First use an electric whisk to beat the egg whites until they are fish-eye bubbles, and add 1/3 of the fine sugar.
Continue whipping until the egg whites begin to thicken and form a finer foam, then add 1/3 sugar. When the egg whites are thicker and there are lines on the surface, add the remaining 1/3 sugar. You can play at low speed throughout the entire journey. The protein foam produced in this way is relatively stable and not easy to defoam. When you lift the whisk, the egg whites can pull out a big corner, and the whisking can be stopped.

7. Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to cut and mix, and mix up and down evenly (turn up from the bottom, do not stir in a circular motion, so as to prevent the protein from defoaming). Take another 1/3 into the egg yolk paste, use the same technique to cut and mix evenly and stir evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same technique until the egg white and egg yolk paste are fully mixed .

8. Pour the mixed cake batter into the mold. At this time, the cake batter should fall into the cake mold like a ribbon. If it is too thin, it will defoam. Hold the mold with your hand and shake it hard on the table twice to shake out the large bubbles inside. Cover the surface with plastic wrap, and pierce a few small holes on the surface with a toothpick.

9. Put it in a steamer, medium-high heat, 800w power, and set a time of 50 minutes to steam.

10. Remove the fresh-keeping film on the surface of the steamed cake, buckle it upside down and let it cool, and then remove the mold.

Tips:

This cake is basically the same as Chiffon cake in making. The first thing you should pay attention to is to beat the egg whites. The egg whites are afraid of oil and water, so the first step you have to do is to separate clean egg whites and egg yolks. It is easy to be oil-free and water-free, otherwise the egg whites will not be beaten at all. It can be beaten in three to five minutes with an electric whisk. The egg whites look like white mousse. Lifting the whisk can draw a long bend to seduce. The second thing to pay attention to is that when mixing the egg yolk paste and the egg white paste, you must use the mixing method. You can mark "8" or mark "Tichuang" to stir, but you can't draw it in a circle. This is to prevent The batter is stiff. The third thing to pay attention to is the temperature! Use medium-high heat for the entire steaming time, and after steaming, be sure to invert it, and then release the mold when it is completely cold.