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Materials:
Low powder 200 grams
4 tons of baking powder * * *
Two eggs
80 grams of sugar
Milk180ml
4 tbsp vegetable oil
Exercise:
1. Beat the eggs well, add sugar several times and beat well.
2. Add milk and vegetable oil and mix well.
3. Sieve in flour and baking powder and stir well until there are no powder particles.
4. Put butter paper/wax paper into the mold, and then pour in the batter.
5. Steam on high fire 13- 15 minutes.
You can steam it on a plate and then cut it out to eat.
This quantity is 10 steamed eggs the size of muffins.
When steaming, cover it properly. In the process of covering, don't open the cover to see if it is steamed. /kloc-Open it again in 0/3 minutes. Test it with a toothpick to see if it is cooked. It's round when steamed like this!
Don't steam for too long, so the egg paste will become unpalatable and the cake surface will become thicker and harder.
If you like, you can add a little cloud to get sesame oil.
25g chocolate powder can be used for chocolate taste, and 175g low-gluten powder is the same. I also think steamed cakes taste fresher than baked cakes ... steamed taro cakes are my best xD.
The whole method is very simple ... just mix D material ... don't beat eggs ... it's really convenient! !
So it is also called "lazy cake" ..
Traditional steamed cake
Materials:
Low powder 200 grams
4 tons of baking powder * * *
Two eggs
80 grams of sugar
Milk180ml
4 tbsp vegetable oil
Exercise:
1. Beat the eggs, add sugar several times, mix well and soak as little as possible.
2. Add milk and vegetable oil and mix well.
3. Sieve in flour and baking powder and stir well until there are no powder particles.
4. Put butter paper/wax paper into the mold, and then pour in the batter.
5. Steam on high fire for about 1 1- 12 minutes.
Taro steamed cake
Materials:
Three eggs.
80 grams of sugar
Milk 70c
Cream100g
Bread flour100g
200g steamed taro.
Exercise:
1. Cut taro into fine grains for later use.
2. Beat the cream and sugar well, then add the eggs and mix well. (It's whole eggs. Add them slowly one by one. )
3. Add bread flour and mix well, then add taro and milk and mix well. Pour into the mold (the mold should be coated with cream to prevent sticking), cover the surface with aluminum foil paper and steam for about 30 minutes.
PS:
1) Steamed cake ... When the aluminum foil is disassembled ... it is normal that there is some water on the surface of the cake ... just wipe it with a paper towel!
2) Cover the lid when steaming, and don't open it in the middle, because it will let air into the wok and make the cake sink. It takes 1 1- 12 minutes to open the lid.
3) Don't steam it out, because it will harden the cake.
baking powder
Baking powder/baking powder, B.P. for short, is a common leavening agent for the whole cake. It is made of baking soda powder and other acidic substances. When baking powder/baking powder meets water, acid powder and alkaline powder are dissolved in water at the same time to react, and more gas will be released during baking, which will make the cake swell and soften. So please remember that it is best to put the prepared batter into the oven as soon as possible. Baking powder actually contains baking soda powder, but acidic powder (such as other powders) is added to balance its pH value. So basically, baking soda and baking powder can't be replaced at will, although baking soda is an alkaline substance.
Low gluten flour cake powder
Low gluten flour contains about 6.5-9.5% protein. Because the content is the lowest among all flours, it is most suitable for making fluffy cakes, snacks and biscuits, such as cakes, snow cakes, smiling dates and pot stickers, regardless of gluten and viscosity.
It is best to use low-gluten flour to make cakes, and it is best to beat the eggs evenly with an eggbeater. Break the eggs, then add the sugar two or three times, and then stir well. If you beat eggs with an eggbeater, you should beat them hard with your hands, which will take longer.
The problem of replacing chocolate powder with chocolate pulp should be stirred evenly.
Try this recipe:
Nostalgic egg cake steamed cake
Picture reference: Leisure-Cat/Picture/Steamed% 20 Cakes _ Jade
The materials are simple, the method is easy, and the loading is fast. Novices can try it.
Material (8 inch round die/square die)
flour
150g
granulated sugar
120g
Eggs (of hens)
four
evaporated milk
Half a cup
baking powder
Two teaspoons
Chestnut rice oil
A spoonful
? Naina oil
Count drops
manufacture
1.
Sift the flour and baking powder together and put them in a large bowl with sugar.
2.
Beat the eggs, add flour twice, then spread the flour evenly into a dough, then slowly add the light milk and spread it evenly into a paste. What about corn oil? Add oil and stir until it is very uniform.
3.
Oil the steamer first, pour all the ingredients into the steamer, and steam for 25-30 minutes on high fire until cooked.
skill
1.
If you have a steamer and a cake basin with a swinging bottom, provide a special method:
1. Remove the bottom of the cake basin and put it on butter paper.
2. Put the cake basin into the steamer, and then pour in the ingredients.
Steam over high fire until cooked
The cake should be heated and steamed.
After the batter is mixed, leave it for a while, and steam it in the wok after self-raising flour delivers it.