During this time, everyone is bored at home, cooking all kinds of delicious food at home, and this cake is also everyone's heart. Well, there is no cake shop outside now. Of course, we will start working at home and make our own food and clothing. This steamed cake is the simplest, and we don't need special utensils, just a pot to steam it, so everyone will start work one after another, but we don't know that steaming cakes is a bit difficult!
Why did my steamed cake collapse? First, protein sends:
Although we don't need to send the protein to the "dry bubble" like baking a cake, we can observe the protein carefully when beating it. The egg white sent is very delicate. The easiest way is to keep the egg white from falling off after being inverted, and put the chopsticks into the egg white without falling off. This kind of egg white, the cake is half done.
Second, the steaming process:
When steaming, we must pour another bowl on the cake bowl, so that the temperature inside the cake is more stable and not easy to crack. When we steamed, it was also a big fire. After steaming for 10 minute, turn to medium heat, steam for about 35 minutes, turn off the heat, and continue to stew for 15 minutes or more, so that the cake will not collapse. If your cake is beautiful, (just take out the cake mold and turn it upside down)
Third, defoaming:
We all know that cakes are made of egg whites. If your copying skills are not good, the cake will be defoamed, so the cake will not rise or even collapse. So when we mix, we should use zigzag copying method and move quickly. Don't give egg whites a chance to defoam!
Why does my steamed cake smell like fish? We all know that eggs smell like fish. When we make a cake, we must squeeze some lemon juice to get rid of the smell. If we can't turn out lemons at home, we can "use white vinegar skillfully" and replace lemons with white vinegar, so that we are not afraid of the smell of steamed cakes at all!
Steamed cake ingredients: 3 eggs, 90 grams of milk (water is ok), 20 grams of oil, 80 grams of low-gluten flour, 50 grams of sugar and a few drops of vinegar.
Exercise:
1, add oil to egg yolk, stir until it is absorbed, then add milk, continue stirring, then add flour, and stir until it is smooth and particle-free.
2. Add 3/ 1 sugar to the egg white to make it foam, then pour the remaining half of the sugar to make it foam-rich, and then pour all the sugar to make it creamy, so that the egg white is delicate and cannot be inverted, nor can chopsticks be inverted.
3. Put the 3/ 1 protein into the egg yolk paste and stir it evenly in zigzag, then pour the stirred cake paste into the protein and stir it evenly.
4. Boil the pot in advance, shake the stirred cake paste vigorously and shake out the big bubbles.
5. Put the cake in the steamer, cover the lid, and then cover the lid.
6. After steaming on high fire for 10 minute, turn to medium fire, steam for about 35 minutes, and turn off the fire and stew for 15 minute (directly take out the cake mold and reverse it).
Tips:
1, egg white container must be water-free and oil-free.
2, it is best to use low-gluten flour, if not, you can also use ordinary flour instead (low-gluten flour has better bulkiness)
3, 50g sugar belongs to normal sweetness, and should be increased or decreased according to your own taste.
4, the square is a 6-inch mold, and the material can be doubled if the basin is large.
Put the water in the pot almost, don't dry it.
6. After the cake mold is steamed, take out the inverted button directly.
The cake made according to this recipe is very soft. You can't go wrong by following the process.