Chinese Food
Steamed chicken cake
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Cooking ingredients
Cooking Steps
Step1:Put two eggs into the basi
Step2:Use electric eggbeater to make rough bubbles at low speed
Step3:Add 70 grams of sugar powder
Step4:Sit the egg beater in 60 ℃ warm water and whisk to gelatinization at high speed
Step5:Lift up the eggbeater. The egg paste flows down in a column. The pattern will not disappear immediately. It's just dismissed
Step6:Sift in 60 g of low gluten flour
Step7:Use a rubber scraper to mix evenly in an irregular way
Step8:Pour the egg paste into the mold (add disposable paper mold to the small cake mold)
Step9:Fill the pot with water and put it into the mould after steaming
Step10:Cover the pot and steam for 10 minutes.
Cooking tips:1. Pay attention to the temperature of the whole egg. In summer, if you use ice eggs, or in winter when the temperature is low, you should sit in the egg basin in warm water. In summer, you may not sit in warm water to beat the whole egg, but you need to use normal temperature egg. Put the ice egg at room temperature in advance and then warm it back. 2. Add sugar once. Do not divide into several times. Beat the whole egg with high speed air. Do not stop halfway. 3. Sift in flour and turn over the batter. Pay attention to the hand method. Use irregular way to row or turn over from the bottom to the top. Then shake the edge of the basin to dry the dough Fast. Don't make circles. Otherwise, the batter is easy to defoaming. 4. This cake is oil-free. If you want to make an oil-free version, you can add 1520 grams of salad oil after step 5, and then stir for 1 minute, and then sift in the flour. 5. The cover of the steaming pan is best to use an arched glass cover. In this way, during the steaming process, the water vapor will flow down the top of the pan cover. It won't drip into the cake
