Cold water steamed cake or hot water steamed cake?

Evaporative cake is a popular traditional snack in China, and there are many ways to make it. A common question is: should steamed cakes be steamed with cold water or hot water? This is an old controversy because different people have different preferences and methods.

For people who cook with hot water, they think it can speed up the cooking and make the steamed cake softer and more elastic. They may also suggest using boiled water, because the temperature of boiled water is higher and it can reach the cooking temperature faster.

However, some people think that the use of hot water will make the taste of evaporated cakes turbid and the surface cracked. Instead, they suggest using cold water, because it can slowly heat up the evaporated cake, thus reducing cracks in the baking process.

Although there is no clear answer to this question, there are some suggestions to help you make a choice. First of all, in the case of using hot water, in order to make the steamed cakes softer, you can add some oil or vinegar when cooking. Secondly, if you use cold water, you can heat the steamer for a while first, so that the steamed cake can reach the cooking temperature faster.

In short, no matter which method you use, you should remember that the quality and taste of steamed cakes depend on many factors, including temperature, time and ingredients. Therefore, the best evaporation cake can be made by constantly trying and improving the production method.