I really feel that the benefits of cooking by myself are too much, convenient and arbitrary. For example, I suddenly wanted to eat cake today, but I felt that those baked cakes were very thirsty, so I thought about it and made steamed cakes. Because I don't want to be too hot, I can't eat a piece of cake and I have to run a few laps to consume those energies. I made a steamed cake with low sugar and low oil, which was moist, delicate and soft, slightly sweet and not greasy. It is simply too enjoyable to eat.
Isn't it wonderful to eat delicious food and enjoy the process of cooking and eating without leaving home?
I heard a lot of people say that steamed cakes don't rise, or the finished products collapse, or they are not fully cooked. Today, I will write down the method in detail for your reference.
There are many ways to steam cakes, I mean the operation process. Divide eggs, whole eggs, or the order in which materials are placed. I used the post-egg method today, because it is easier to mix milk and flour first, and there will be no particles. Please refer to the instructions in the following steps.
I think the reason why many people can't make this steamed cake is that they still don't look at the making process carefully, or they think that which step is of little use is omitted and they don't follow the rules.
For example, steamed cakes today. In terms of materials, we must abide by the weight preparation of prescriptions. It's okay to be a few grams short, but it won't work if it's much worse; And you can't just use water instead of oil, you can't use high-gluten powder instead of low-gluten powder, and so on; Even if the process is step by step, the steaming time is too long, the plastic wrap is not covered properly, and then it is shrunk into a cake and said that the recipe is wrong. This is an excuse to waste time.
Today, I made a six-inch cake. Six inches is six inches. Don't use 6-inch materials to make 8-inch cakes. If you want to make an 8-inch cake, you have to double the 6-inch ingredients and steam it for a longer time.
When making this cake, the most noteworthy are two points: the first is the degree of protein dismissal, how to look at the state of the dismissed protein paste? Stop the head of the eggbeater in the egg white cream and lift it directly. Egg white cream is in an upright pointed state, which is good. Never beat it. The process from wet foaming to dry foaming is particularly short. When the egg white turns into white cream, just beat it at low speed. The second point is steaming. The mold must be covered with plastic wrap or cover before steaming, and the water vapor cannot fall on the cake paste, otherwise it will become a cake.
Come and see my low-oil and low-sugar steamed cake. Delicious without getting angry, zero addition is healthier!
Ingredients: 3 eggs, 65 grams of low-gluten flour, 55 grams of milk, 20 grams of corn oil, 20 grams of fine sugar, 2 ~ 3 inches of lemon juice and 6 inches of cake mold.
Exercise:
1. First, pour corn oil and milk into a large bowl, and stir with a manual eggbeater until emulsified.
2. Then sift in the low-gluten flour and stir it evenly with a scraper to form a cream batter.
3. Separate the egg whites and yolks of the three eggs, break up the yolks and put them into the batter.
4, scraper or egg pumping evenly, remember not to turn around, while stirring the basin, like cooking, avoid ribs. This operation is the post-egg method, and it is easier and simpler to stir the batter.
5. Squeeze the egg white into 2 ~ 3 drops of lemon juice to stabilize the protein cream and deodorize. Add fine sugar in three times and beat with electric egg beater until hard and frothy. Egg white cream is very delicate. When you lift the eggbeater, your head looks like the sharp corner of an egg white.
6. Add one-third of the protein cream to the egg yolk paste, cut and mix well. Take another third and cut it in half.
7. Pour the egg yolk paste back into the remaining egg white cream and mix well in the same way.
8. Pour all the stirred cake liquid into the cake mold, shake the mold several times on the table to shake out the big bubbles in the cake paste. Cover with plastic wrap, tie it tightly with cotton thread, and poke holes in it with toothpicks.
9. Put the mold into the middle layer of the steamer. I steam it in a steamer. Select high-temperature steaming mode of steamer for 30 minutes.
After steaming, let it stand for a few minutes, take it out, shake it twice after inversion, and cool it to demould.
I steamed it in a steamer and steamed it at high temperature for 30 minutes. Fire in an ordinary steamer. Boil the water in advance. Don't heat the mold slowly with cold water. After turning off the fire, be sure to stew for a few minutes. Immediately after opening the lid, take off the plastic wrap, raise it by 2 cm and shake it twice, immediately reverse it, let it cool, demould it and cut it into pieces.
Please read several frequently asked questions carefully:
Solution to the problem of defoaming invalid protein in cake: add a few drops of white vinegar or lemon juice when sending egg whites, pay attention to the stirring technique, and be gentle when stirring.
Solution of cake retraction: when steaming in the pot, be sure to wrap the plastic wrap or cover it. After cooking, shake it on the table and immediately buckle it on the baking net until the cake cools; In addition, when the cake is steaming, sleep once and don't open the lid. It's more convenient for me to use the steamer. It's outside the steamer when adding water.
Solution to the fishy smell of cake: Add a few drops of white vinegar or lemon juice to the egg white before sending it away.
The cake is not ripe: there are differences in steamer tools for every household. Adjust the firepower or extend the steaming time according to the firepower of your own stove.
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