Sichuan cold cake
Overview
The weather is getting hotter and hotter, and I don’t want to use the oven, but I want to eat cake. I just want to try this cold cake. There are so many additives bought from outside, so I don’t feel confident. Characteristics of cold cake: bright yellow color, delicate taste, high water content, soft and bubbly, sweet and delicious. This product is suitable for consumption in late spring, summer and early autumn. However, because it is a steamed product, it has a high water content, is rich in nutrients, is easy to deteriorate, and is not easy to preserve, so it is rarely made in pastry houses today, and it is very popular in Western pastries. But because it is simple to make, it is very convenient to make it at home, and you can make it whenever you want. Fresh and clean.
Tags
Ingredients
Steps
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Have all materials ready
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Pour the sugar into the eggs (Note: The eggs should be beaten in a larger, deep pot. After beating with a whisk, the egg liquid will be four to five times more than the original volume)
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First, turn the egg beater to medium and beat for 1 minute. Then turn the egg beater to the low position and beat for 10 minutes. When you see that the egg liquid is in a light yellow foaming state, which is several times more than the original amount, the egg liquid is ready
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This is beaten egg liquid
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At this time, sift the low-gluten flour into the egg mixture
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This is sifted flour
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At this time, prepare a large steamer and add a little more water, because the steaming time will be longer. Turn on high heat to boil the water and set aside. (Note: The water in the pot should be added to two-thirds of the pot, because the pot cannot be opened to add water halfway)
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While boiling water, use a mixer to stir the egg liquid and flour up and down evenly (Note: Do not stir in circles, as this will defoaming and the cake will turn into an egg cake)
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Pour the mixed batter into a 6-inch cake mold, and shake it firmly on the countertop a few times to shake off any bubbles on the surface. {I just ran out of oil paper at home, so put oil paper on the bottom and sides of the mold to facilitate demoulding}
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Place the mold filled with batter into a steamer with boiling water.
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Cover the mold with gauze to prevent water droplets from dripping onto the cake during steaming, causing the cake to collapse.
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Continue steaming over high heat for 30 minutes. When the cake body expands, steam for another 10 minutes.
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Immediately remove the lid from the pot after turning off the heat
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Gently uncover the gauze, the cake body is very beautiful and plump. Then take the mold out of the steamer and wait until the cake is cool before cutting it into pieces and placing it on a plate
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When unmoulding, I scored the edges with a knife and it was very easy to remove. If you put oil paper inside the mold, you don't have to worry about it.
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The internal structure is fluffy, the mouth is soft, and it is cold and sweet. Eat it piece by piece. It is delicious. (Note: The knife I used today was not fast enough and the cuts were not very beautiful.)
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Appreciation of the finished product
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The first choice for breakfast, afternoon tea and late night snacks. It is the first choice for women who want to lose weight because it is oil-free. It is the first choice for the elderly and children because it is soft. My first choice because I love to eat. quack quack
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Appreciation of the finished product
