TX, which has no oven at home, can come and take a look at this one: the golden steamed cake with rich milk aroma, warm taste, internal organization, delicate, uniform, and full of elasticity. It is softer than steamed buns and more elastic than cakes. It has a very special taste. It seems to have a little taste like the Cantonese snack "Golden Shark Fin Cake", but it doesn't have the sticky teeth, probably because there is no glutinous rice flour.
Although the entire production process takes two days, it does not take time to look at each step separately, so it should be regarded as "simple and easy to do". Most importantly, this does not require an oven. As long as you have a steamer, you can make a delicate and delicious "little cake". Moreover, eating steamed cake during the Chinese New Year has a good meaning-prosperity (steaming) and advancement (cake)^_^
Golden steamed cake
Recipe Recommendations
- milk 60g
- yeast powder 2.5 ml
- fine sugar 40g
- eggs of 2
- custard powder 15g
- milk powder 10g
- butter 30g
- milk fragrance
- steamed
- several hours
- simple
Steps for Golden steamed cake
1
Mix yeast powder and low powder (1) well.
2
Pour in the milk.
3
Mix well and form dough. It's relatively thin and easy to mix well, but it can still form a ball.
4
Refrigerate and ferment for 12- 24 hours, and can be used within 3 days. The finished surface grows to three times as large, with small bubbles on the surface, and when opened, it will be thin and dense honeycomb inside.
5
Put eggs and sugar in a container and mix well.
6
Put the dough prepared in step 4 into the egg mixture.
7
Use an electric egg beater to mix well on low speed. You can also use a manual egg beater or chopsticks, but it may be a little slow. When the mixture is relatively tired ^_^, there will be bubbles on the surface when it is left to stand, which will be very thin, and will drip in a linear shape when it is lifted.
8
Mix the low powder (2), milk powder, and custard powder in the ingredients well.
9
Sieve into the liquid in step 6.
10
Mix well until it becomes a smooth and delicate paste. At this time, the surface was as smooth as satin. After lifting, it dripped in a linear manner, with traces, but it would soon disappear.
11
Cover with plastic wrap and place in a warm place and ferment for about 40 minutes until there are many fine bubbles on the surface.
12
Melt butter under water or melt in the microwave.
13
Take 1 tablespoon of the fermented dough from step 12, pour it into the butter, and stir well.
14
Pour the mixed butter batter back into the remaining batter and stir well.
15
Pour the mixed dough into the mold, 3/4 full. I used a disposable paper cup. If I don't use a paper cup, I have to grease the mold. Make water in the pan, bring to a boil, add the batter in the cup, and steam for 10 minutes over high heat. After steaming and turning off the heat, open the lid for a few minutes. Be careful to avoid water droplets rolling on the cake and forming "spots".Golden steamed cake Make Tips
1. Add cheese powder to add flavor and color. If you don't have it, add milk powder. 2. The most important thing about this recipe is to fully ferment. It doesn't matter if it is first produced. Refrigerated fermentation is very convenient; the second produced is crucial. If the weather is cold, wood and heating at this time of year, the secondary fermentation time should be appropriately extended, which is always governed by the formation of many fine and dense bubbles on the surface. 3. Remember to put the pot on high fire. 4. It seems that I can't think of anything for the time being. If I have any questions, please ask me directly. I wish everyone a new year and a new atmosphere, and a prosperous and prosperous future!