Traditional water steamed cake practice

Out of the pot of 2 very important experience: 1, many people say that the steam out of the cake is very good, a take out on the collapse, it is because you do not hollow out placed, but directly to the board, so that the steam on the go, the cake is hot and soft off, I have had an experience, impressive / 2, and steam the cake, the top buckle pots must find a larger, do not just fit, I steamed this time! The cake was thought to be perfect, but out of the pot actually encountered an accident, buckle the basin can not be taken down, the cost of 10 minutes of time, take down the whole cake is deformed, not so fluffy, hey, for our novice white, there are always a lot of unexpected emergencies. I'm sure you'll find it a great success if you do what I tell you.

Experience 1: Prepare 6 male eggs, egg whites and egg yolks separated with a slotted spoon, the yolks beaten, remember that the egg whites must not have yolks, so that the egg whites whipped not out of the effect, so beat the eggs, do not break the yolks Oh. Very important step. Of course, if there is a little bit of egg white in the yolk is no matter, the yolk can have water, but the egg white pot must be free of water and oil, clean, otherwise the whipping does not work.

Find a few ordinary disposable paper cups, add half a cup of low-gluten flour, one-third of the sugar, half a cup of milk,

2 tsp of cornstarch, I purposely send a picture to show the tool, the amount of time to be very precise, I did a few times after the experience out.

Stir until there are no particles, the amount of sugar, many people say that sugar should be placed in the egg whites whipped, in fact, I did a few times, that sugar can be put half of the egg yolks, but also can be completely put into the egg white, does not affect the overall taste. You can put less white sugar, not too much.

Then it is the most critical step to do the cake, whipping egg whites, many people fail in this step, we drop 3 drops of white vinegar or lemon juice, white vinegar and lemon juice is to go to the fishy, but can not be put more, put more and the same as water, whipping egg whites can not be stained with water and oil, it must be a clean container, four chopsticks can be used to beat out a solid state, just quite tired, so Suggest you use an electric whisk, about 2 minutes to whip until foamy, pour one-third of a paper cup of sugar, continue to whip until spiral texture appears, insert chopsticks do not fall, it is successful.

If this step fails on the waste, many people say whipped half an hour still can not put up chopsticks, then the pot of egg whites on the waste, whipped not in place, and timeout will not be successful, can only be discarded to stay in the steamed egg custard or other uses, re-whipped a pot of egg whites, test a few more times you are sure to be successful, and now the eggs are so cheap and do not have to hurt, just to use the hands of the practice, the normal use of an electric The normal time to whip the egg whites with an electric whisk will take about 5-8 minutes.

Pour the egg white into the egg yolk in 2 times, and mix it evenly like frying vegetables, never stir, so it is easy to eliminate the bubble of the egg white, and the cake will not rise out of the steam.

Turning time should not be too long, as long as turning evenly can be.

After mixing well, quickly pour the cake into a stainless steel bowl with oil brushed around it from a high place, and drop it gently to shake out the air bubbles, and put a layer of absorbent paper at the bottom of the bowl for better effect.

Put into the steamer, buckle the stainless steel pot, cover the lid, steam 15 minutes on high heat, 15 minutes on medium heat, simmer for 10 minutes, this fire is also very important, if you have been steaming on high heat, turn off the fire immediately out of the pot, it is easy to collapse, turn off the heat and then simmer for 10 minutes to allow the cake to ferment better, out of the pot in a nice shape, soft and tasty. (Do not cover a just right stainless steel pot ah, I learned the hard way, the role of heat expansion and contraction, out of the pot can not be opened, this small link leads to failure.)

Out of the pan should not be placed directly on the board, to find a cake stand or grill hollowed out under the mat up, and then pour out the cake, so that the heat will not go up to cause the cake collapsed, how many people are this step to do the waste?

After cooling and then cut, the cake is more shaped, and the taste will not have a fishy flavor, do not cut while hot, many people say that they do out of the cake fishy, one is not put white vinegar, the second is that you're too eager to eat, hot when the most fishy, cooled than the cake store is also delicious,

This is what I have done 3 times after the experience on the complete to tell you, after reading the friends point a praise to support it!