How to make steamed cakes?

As a famous snack in China, steamed cake is a cake made of eggs, flour and sugar. Pale yellow in color, spongy, elastic, free from impurities, sweet and soft, moist and delicious, with egg flavor and no peculiar smell. Bian Xiao wants to choose a set of steamed cake operation procedures for friends in the circle, hoping to provide reference for friends. -Bake ring

Matters needing attention in making steamed cakes

1. When making cakes, the quality of flour directly affects the quality of products. Generally, low-gluten flour is used to make cakes. Because low-gluten flour has no gluten, the cakes made are particularly soft, large and flat. If the low-gluten flour is temporarily insufficient, it can be made of medium-gluten flour or high-gluten flour with appropriate amount of corn starch.

Another main ingredient of cake is eggs. The bulkiness of eggs mainly depends on the endosperm protein in protein. Only by high-speed beating can endosperm protein wrap a lot of air to form bubbles, which increases the size of the cake. Therefore, when beating protein, it is advisable to use high speed instead of low speed.

3. The syrup for making cake embryo is made of1000g white sugar and 500g water, boiled and thoroughly cooled.

Eggs and sugar should be whipped at high speed, which is required by the characteristics of endosperm protein.

Before baking the cake, the oven must be preheated, otherwise it will affect the softness and elasticity of the baked cake. The equipment for beating cakes must be clean, especially not touching grease, otherwise the cakes will not be loose, which will affect the quality and taste.

5. In the traditional method of making cakes, the inner wall of the bottomed mold is often coated with oil, so the edges of the cakes are often colored and the bottom is darker. Now you can make a cake with a cake ring, just put a piece of white paper at the bottom of the ring instead of oiling. The edge of the cake is colorless and the bottom color is lighter, which can save costs, including the cake on the surface and at the bottom.

After the cake is baked, it is thoroughly cooled, and the paper on the cake ring and bottom is removed until it is used to ensure that the cake will not be air-dried and affect the quality.

6. The baking temperature of the cake depends on the amount of mixture in the cake. The more the mixture, the lower the temperature. On the contrary, the less the mixture, the higher the temperature.

7. The baking time of the cake depends on the temperature, how much mixture the cake contains, what kind of stirring method and so on. Generally speaking, the longer the time, the lower the temperature; Conversely, the shorter the time, the higher the temperature. The cake has low temperature and long time; Cupcakes are hot and short.

8. Cover the cake on the cake board while it is hot, so that the moisture contained in the cake will not volatilize too much and the humidity of the cake will be maintained. In addition, when the cake is hot, the shape is not completely fixed, and the surface of the cake can be leveled by the weight of the cake itself.

9. Use low-gluten flour for sponge cake and medium-gluten flour for pastry. This is because the structure of fat cake itself is looser than sponge cake, and the use of medium gluten flour further strengthens the structure of cake. So as to become more compact and not loose.

One of the production techniques of steamed cakes.

1, cocoa sponge cake

Ingredients: 600g of eggs, 300g of sugar, 290g of low-gluten flour, 30g of cocoa powder, and 0/00g of buttermilk/kloc.

Appliances: mixing barrel, sieve, small pot, pad paper, cake ring, baking tray, cake board.

Method:

(1) preheat the oven to 180℃ (or 180℃ fire, 165℃) for use.

(2) Beat the eggs into a mixing barrel, add white sugar, and put them into a blender to stir until they turn white and become thick and creamy.

(3) Sieve the low-gluten powder and cocoa powder with a sieve, gently pour them into a mixing barrel, add melted and cooled butter and skim milk, and stir them evenly to form cakes.

(4) Put the cake into the pad paper, put it into the cake circle in the baking tray, smooth it by hand, and bake it in the oven.

(5) Bake for about 30 minutes. When the cake is completely cooked, take it out, cover it on the cake board while it is hot, and then use it when it is cold.

Manufacturing Technology of Steamed Cake (2)

prescription

(g)

A

Eggs (of hens)

300

B

White granulated sugar

140

salt

2

cake flour

120

Flour special for "Yinsui" steamed cake

120

C

Whole milk

60

D

salad oil

40

Production method:

1. After breaking up with A, join B and send it away.

2. Add C to 1 and send it to a specific gravity of about 0.43.

3. Add D into 2 and stir evenly at a slow speed.

4. Pour 3 into the mold (about 60g/ piece) and steam it in a steamer at 90℃ for about 20~22 minutes. (Take out part of the batter, add appropriate amount of cocoa powder or green tea powder to make patterns, and sprinkle cranberries, almond slices or other decorations before entering the furnace. )

5. Vibration exhaust 4 after discharging to prevent shrinkage.

The third process of steamed cake making

By mengmeizi

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The biggest feature of this pot is waterless cooking, which preserves the moisture of ingredients to the greatest extent and does not add moisture. The function menu has a snack function, and the finished product is extra fragrant and smooth. This cake is very surprising. The bottom and sides are slightly brown. It is very suitable for families without ovens or families whose parents live in dormitory apartments. The method is simple and the success rate is extremely high. Now let's study with lovely girls! Preparation materials: 90g low-gluten flour, 3 eggs, 90g fine sugar, and vegetable oil 15g.

Step 1: Divide the yolk.

Beat the eggs into a bowl and separate the yolk from the egg whites with an egg separator or spoon. Ensure that the container containing protein is free of oil and water.

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Step 2: Beat the egg yolk.

1. Beat the yolk with a manual whisk until it expands in volume, becomes sticky and becomes lighter in color. 2. Add corn oil and beat with an egg beater until evenly mixed. 3. Sift the low-gluten flour into the egg yolk and mix well. Turn into egg yolk batter. Set aside the mixed egg yolk batter.

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Step 3: Beat the egg whites.

After the eggbeater is washed and dried, start beating the egg whites. Pour the white sugar into the egg white and send it to a dry foaming state. After lifting the eggbeater, the egg white is pulled out of the upright sharp corner. )

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Step 4: Stir the egg yolk protein evenly.

Pour the beaten egg whites into the egg yolk batter and stir well from the bottom. (Be careful not to destroy the foam)

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Step 5: Steam the cake.

Pour the evenly stirred cake paste into a sharp waterless pot. Set the dim sum to the 6- 1 automatic position of the waterless pot and start making.

Automatically stop after the program runs. The cake is ready and out of the pot.

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Well, the sweet and exquisite steamed cake is done here!

If you want different flavors, you can also sprinkle matcha powder, cranberries, nuts and so on before the Sharp waterless pot program starts to form different flavors.

Now, let's briefly review the making process of steamed cakes.

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The fourth process of making steamed cakes

Simple steamed cake without oven

Ingredients: 200 grams of sugar, 200 grams of whole egg liquid, and 0/60 grams of flour.

Steps to make a cake

1. Whole egg liquid? Fine sugar spent 10 to 15 minutes together.

2. Is it finished? Add low-gluten flour and mix well.

3. Then pour it into a paper cup

4. add water to the rice cooker and steam for about 15 ~ 20 minutes, then serve. The more steamed, the stronger the egg flavor.

The fifth process of making steamed cakes

Cranberry steamed cakes are super simple ~

condiments

4 Low-flour eggs 1 10g.

condiments

70g of sugar and 30g of corn oil.

Dried cranberries

Steps of steaming cranberry cake

1, raw materials.

2. Beat the whole egg into a pot, add sugar in several times, and stir at high speed until the dripping egg liquid can draw 8 characters and is not easy to disappear.

3. Pour in corn oil and beat at low speed 10 second.

4. Sieve in the mixed low powder.

5. Stir well.

6. Put the batter into the mold, sprinkle with dried cranberries, lift the steamer and shake the bubbles in the egg batter. Cover the pot and steam for 15 minutes.

7. After steaming, simmer for 5 minutes, then uncover the lid.

8. Soft and sweet steamed cakes will be baked!