Steaming a cake generally takes about 40 minutes. Generally speaking, the size of the cake, the degree of sealing of the steaming apparatus, and the temperature of the steam will all affect the length of the steaming cake.

Steaming the cake is generally the most important thing to pay attention to is the collapse of the cake, caused by the collapse of the main reason is that the water vapor into the cake body, so it is best to steam the cake covered with a double lid, so that the water vapor is not easy to touch the body of the cake, can be avoided to avoid the collapse of the cake.

Steam cake flour selection

To do the cake must use low-gluten flour, the so-called low-gluten flour refers to the moisture in 13.8%, crude protein in 9.5% of the flour below, also known as cake flour. Low-gluten flour has a white, gluten-free appearance. Cakes made with low-gluten flour don't need to be watered down too much, so the texture is relatively fluffy and melts in your mouth.

Low-gluten flour is a kind of flour processed from wheat, with relatively low gluten content, which is delicate and snow-white in appearance, and you can feel the flour in your hands without loosening the touch. When using low gluten flour for cake cooking, add a little water to achieve a fluffy consistency.