What is the recipe for steamed cake?

Steamed cake is a very popular food in recent years. It tastes soft and delicious, does not cause internal heat, and is rich in nutritional value. It can be said to be suitable for people of all ages. The prices of steamed cakes sold on the market are generally high, so if you want to eat delicious steamed cakes, you might as well learn to make them yourself. This way you can eat them whenever you want, and they are also cost-effective. Next, let’s take a look at the recipe for steamed cake.

Steps to make steamed cake

1. Prepare the ingredients

2. Weigh salt, oil and condensed milk and mix them together.

3. Beat the eggs in a bowl, add all the sugar, and add a small spoonful of white vinegar to remove the fishy smell. At the same time, boil water in a steamer.

4. Beat the eggs until the color of the egg liquid becomes lighter. The egg liquid does not drip quickly when the whisk is lifted, and the traces of dripping egg liquid do not disappear quickly.

5. Sift in the low flour two or three times, stir quickly up and down with a spatula, and pour the batter into the second step and stir evenly.

6. Place the mold in the steamer in advance and pour the egg batter into it until it is 80% full. After all the egg batter is poured in, lift the steamer and gently shake out the big bubbles. Put cranberries on it for decoration. After the water in the steamer boils, steam it on high heat for 15 minutes.

7. Steam for about ten minutes, then turn off the heat after fifteen minutes. Let it simmer for two minutes before opening the lid and letting it cool. Remove from the mold.

Tips

This recipe is low in sugar, so if you like sweet, add 10-20 grams more sugar.

You can omit the cranberries, or add more and mix them into the cake batter, or you can replace them with raisins.

The mold can be a cake mold, ceramic cup or bowl, etc., and a thin layer of oil needs to be brushed on the inner wall in advance.

How to beat eggs:

The method is also very simple, divided into 4 steps:

1. Take the eggs out of the refrigerator in advance and let them come to room temperature. Then beat all into a mixing bowl, and then pour in all the white sugar required in the recipe at once.

2. Place the mixing bowl in a basin of water at about 50 degrees and beat the eggs over hot water. First, beat with a whisk at medium speed for 2 minutes to ensure that the sugar and eggs are fully mixed.

3. Then switch to high gear and beat the egg mixture until it turns milky white. At this time, when you lift the whisk, the egg mixture will slowly flow down.

4. Switch to medium speed and continue beating to break up the large bubbles in the egg mixture so that the bubbles are evenly distributed in the egg mixture. The successfully beaten egg batter is delicate and white. When you pull up the whisk, you will find that the egg batter slowly falls down and stays on the egg batter in the bowl for a while without disappearing. That's success!

Tips for beating whole eggs:

1. Beating whole eggs has strict requirements on the temperature of the eggs, so you must not use refrigerated eggs just taken out of the refrigerator. You must take them out and let them sit for a while in advance.

2. The most suitable temperature for beating eggs is around 40 degrees, when the beating efficiency is highest. So we usually put the egg beater in a hot water basin, beat it with insulated hot water, and control the temperature of the hot water at about 50 degrees (it feels a little hot to the touch)

3. The criteria for judging whether the whole eggs are beaten successfully are different from those for the egg whites. For the whole eggs, we generally use the "8-character method" to verify whether they are beaten properly. That is, lift the egg beater and draw an 8 shape with the egg liquid falling on the stirring head. If the 8 shape can remain clearly on the surface of the egg mixture for a while without disappearing, it means that it is beaten well.

4. If the subsequent production requires stirring the egg batter, it is recommended that you beat it for a little longer after it reaches the successful state, because the whole egg will easily defoam when beaten, resulting in the cake not growing tall. So beating it for a while longer can ensure more bubbles (be careful not to overbeat).