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steam egg cake recipe

By December 26, 2020Uncategorized

@AnonymousThanks for your kind words. hi, I tried this recipe with maccha powder and its incredibly delicious dipped into treacle. Thanks for sharing! Thank you very much for your help. Now measure out water at the same volume as the eggs… @Anonymous:We hardly over beat the egg and sugar actually, instead, we need more patience to beat the mixture until very fluffy.That's crucial step to make this cake successfully. When it comes to cooking this steamed cake, all you need are eggs, flour and sugar. Ingredients # 8 eggs # 160g castor sugar # 160g plain flour, sifted # 175ml ice-cream soda . level up the batter and pat the pan twice to remove the air incorporated into the batter. Unfortunately, it didn't turn out well. Cover pot and heat water while you mix cake. place the cake … The pores from your cake look so even and small, great job in the whisking over water bath! I cant figure out what went wrong though I did leave the bowl over the simmering water throughout the whole time that I was beating the egg mixture & I beat the egg mixture on high speed for about 10mins or so. It is also known as 蒸水蛋 i.e. Hi Christine, if you don't mind my asking - where do you get your recipes? It was still too dry and tough when I streamed it. No baking powder or baking soda needed. We love to make steam a small bowl of egg and serve it as a side dish or make a … Line baking paper in the bamboo steamer. This steamed cake is best served hot. To Anh,Aw, thanks for the lead.Haven't tried to use cream soda in making steamed cake. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! My mom used to make it for me when I was a kid and I've always loved the eggy softness of this simple cake. When it comes to beat the mixture of egg and sugar, don't look at the clock. The egg and sugar mixture was increased its volume (rise) but when I added the flour (little by little), the mixtures dropped .. @onncheng:The first step of beating eggs with sugar is very crucial.If the eggs and sugar beat to very fluffy and have enough air inside, the mixture would be more stable. and is the end result of the cake supposed to be moist? @sweetpea:It's really a smart move of getting a digital scale, and don't need to limit ourselves to try as many recipes out there. Tried 3 times and yet it does not rise. Hi LilyI made this cake tonight. Used to be the dim-sum after school. Add into the bowl together with small amount of sugar. Can I do this by beating the eggs by hand or must I have an electric mixer? A recipe that works best if an electric mixer with a wire whisk is used to beat the batter. It is a tricky thing. cake flour or AP one ? What is the purpose of beating the eggs in a pan of warm water? DIRECTIONS. I used self rising flour? Adding a pinch of salt is to elevate the taste of the cake. I just want to ask after you're done mixing the sugar and eggs and it's time to mix the vanilla and flour do you still mix it in the sauce pan in simmering water? Any chance that you will demonstrate on you tube? I tried this yesterday and it came out great. Blend on low for 3-5 minutes until smooth. I love it! I'm quite sure my egg mixture passed the 3 seconds test and I didn't over fold the flour. Garlic Butter Tiger Prawns (Tutorial Video), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes. Pour mixture into cake pan. I tried a sponge cake both : steam and baking: the batter looks very fine but when the cooking process starts...I have problem! I've been looking for the perfect recipe for so long! @Lynn:If everything was done correctly, I really don't know what's the problem. The texture of the end result is finer than those made from plain flour.You can get cake flour from any Asian stores. I really don't know why! The final batter will be more fluffy and airy. On medium high speed, continue to beat till double in volume and the batter is thick, creamy and pale. Gather all the ingredients. (I never seem to have cream soda or any soft drink around) http://bit.ly/cjpti5. I still remember vividly when I was a child, I used to help my mum using those old fashion handheld egg eater to beat 8 or 10 eggs together with sugar. @sue:Oh, the air inside could be knocked out. The slightly tangy taste of plum jam is just right to balance the no... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Dear Christine, I think I need your advise asap! My mom makes a savoury version where she puts chopped marinated pork underneath. :(. it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! Add rest of ingredients. You have to add an egg at a time, then beat with a small amount of sugar. @Amy Lee:Please refer to this post and convert the measurements.Same here. Line bottom of a 23cm bamboo rattan basket with grease-proof paper. it is also known as a chinese way of preparing the cake which mainly deals with cake prepared from rice and egg You might like to put a plate on top and avoid the surface of your cake from getting wet because of the condensed steam. Thanks for sharing your recipe. The temperature should be just warm because you don’t want to cook the eggs at this stage. Thanks a lot! By the time I convert to cups from grams, I will loose my interest of making the dish. Perfect Chinese steamed egg. A steamed egg cake is new for me. Sift in flour into the egg mixture little by little, fold in gently. Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully. I love steamed cake (just don't make them!) Or use a bamboo steamer with a lid on.The batter has to be cooked right away. To Anonymous,I used an electric hand mixer to beat the eggs and sugar.The purpose of beating the eggs over a pan of warm water is to help the eggs and sugar mixture absorb more air. @Anonymous:oh, sorry to hear that. You might try wrapping your wok lid with a cloth to prevent any water drops on your cake surface. Hi Christine, the cake didn't rise .. Dear Christine, I need your advise: I tried to make sponge cake twice: steam and baking. Some recipes are from my friends shared in "bring a plate" gatherings, some are inspired by many cookbooks, then mixing them all together and come up with my own (just like the recipe of Prawns with Coconut Milk and Crab Fat that you posted on your blog), some are my experiments done by scratch, some are taught by my parents. Watch: How To Make Steamed Egg Korma For A Fancy Meal At Home What makes this recipe yet more special is the process of preparing the eggs. Sift together flour, baking powder and salt. Sorry. Thanks for sharing. Could you tell me why ? ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! I have tried again last night, and the cake turned out soft and the creamy colour of the cake is so nice!Thank you very much to you!Actually, my folding technique is not that good. I live in UK and I don't think there is a general cake flour? My parents said it was excellent..Fluffy and moist. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Hi Christine,I tried makin this and it was a total failure. 1. It happened to me a nd I really don't know why? I have found some video on Youtube on how to do the folding, and I will keep trying! This is the most basic version of Chinese Steamed Egg. Hi Christine,I live in Canada & have a bit of confusion about the measurment. He starts steaming the egg over high heat for five minutes, then takes off the lid to let the steam escape. Insert butterfly into and then pour in egg and sugar to beat until thick and fluffy and foamy light yellow. Continue to beat the eggs and sugar over high speed for about 5 minutes until the volume of the mixture increases, becomes soft and bubbling. 15min/37degC/Speed3.5 2. Instead of frying or boiling, the eggs in this recipe are steamed, with onion, green chilli etc. I love this cake...so light and soft...haven't had it for ages...yours look perfect! Dear Christine, Thanks for your comment, I will try again! Hi Christine, This cake reminds me of my aunt's steam cake. Chinese Steamed Egg: A Traditional Dish In Chinese Cuisine. I don't even bother trying recipes that used measuring cups anymore. I live in Melbourne and I don't think the supermarket stock cake flour here. No worries! Oh! Texture is good too. http://www.huangkitchen.com, All guides © 2020 their respective authors. Add sieved flour and mix with spatula until it’s well mixed. However, for some reason, my cake was very 'hole-ly' and tough. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Beautiful cake so smoth and fine crumbed. Break one egg at a time. I will definitely be making it again in the future! Did you beat the eggs on fast or slow? That works too. Wil definitely try this as soon as I find out if I should use a hand beater or what. By Han Ker Steam Egg Cake or as I used to call them in Hokkien “Kueh Nerng Kor” was one of my favourite childhood snacks if compare to the “Huat Kueh (Prosperity Cake)”. :)Cake flour has got less protein compared to normal flour (all purpose flour) and self-raising flour, so the cake made by it would be more delicate, giving you a fine texture. This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). Would you like any vegetables in the recipe? Found some flour sunk below when I poured the mixture into the pan for steaming.Thanks for ur help! can i use a sponge cake flour for the above recipe? I have been looking for that recipe for awhile but can't seem to find itThank You!Regards,Linda. Place the filled bamboo tray onto a prepared steamer. He then puts the lid on again and steams over low heat for four minutes. yum!! It is light and spongey and so healthy! Very light and healthy cake! Crack 3 eggs in a liquid measuring cup and note the volume. Hi Christine, I really like your recipes because of the fact that I can use my digital scale. Very nice. This easy recipe is perfect for afternoon tea, or a coffee morning 55 mins Line 9-inch cake pan with wax paper. Steamed Egg Cake or also known as Ji Dan Gao (雞蛋糕) is one of the tradition steamed cake, which is commonly used for praying purpose during festive occasion such as Chinese Lunar New Year. I remains heavy instead of light. Sift in flour into the egg … Pour the cake batter into the prepared lined bamboo steam tray. The time suggested in the recipe is only for reference. Serve hot. (: hi christine, can i use granulated sugar, instead of custard sugar? After reading your post, it's time & my turn to made this for my mum to eat too. To test for doneness, insert a bamboo skewer into the centre of cake should come out clean. even after 5 mins, can't get the fluffy texture, thus making my cake a bit dry!but my cake looks very yellow than your white? You can reheat it in a wok before serving, if it cools down. . Can't wait to try making this cake, it is my mom's favourite! That will be just great indeed. We have to look for the right consistency. Place in a wok (or a steamer), covered, and steam over high heat for 30 minutes. It did not really raise and became very yellow.I beat the eggs until very pale and I was sure it dropped after 3sec. Hi Trissa,I don't mind answering your question. Sift in flour and gently fold in with a metal spoon. Is the method the same?Thank you for the advice,Conanchibi, hi christine, is it possible to overbeat the egg and sugar mixture once it is light and fluffy? i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? Pre heat the oven? @noriko - I think cake flour over here in the UK is "pastry flour", it's a more finely milled version of plain flour. Treat friends and family to a Victoria sponge cake made with vegan ingredients. Steam for 15 minutes, knife should come out clean when inserted. Could it be because the mixture was deflated when mixing in the flOur since I used only a small bowl to mix? Thanks a lot@. Hi jenny,I'll remove the bowl from the simmering water once I feel it's warm enough because you don't want the eggs to be cooked at this stage. Add a few drops of vanilla extract. Is very successful. The secret is simple. regards,elim. This is going to be a recipe that I will be making a lot. The upper part of my cake is soft, fluffy but the bottom part (half of the cake) is heavy! Hi Christine,i tried making this steamed cake last night and it turn out nice. Love the light & strong egg taste from this eggy sponge cake & it’s steamed, so … I haven’t tried after all these years. Did you use a hand held beater because it won't be possible to use a stand mixer. Method . Makes measuring of ingredients a lot easier and more accurate. This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister. thank you. Hi, can I use normal flour for this cake? @AnonymousSure, you can beat by hand.Since it takes longer time and would be very tired, so I used electric mixer. Could you pls advise how long as minimum the egg mixture should be beaten? i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. Pour the batter into the steamer. The idea is to keep the mixture warm, not too hot. The ratio of egg to water for his steamed egg is 1:1. Once all of the eggs and sugar are well combined, continue to beat until you lift up the mixer, the mixture will only drop after 3 seconds. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture. Pour the egg mixture into the flour mixture and mix until just combined and smooth. Great recipe for Steamed Egg Cake. Combine salt with flour. @pc:The cake was steamed,hmmm, wonder how come it was dry.The egg and sugar has to be beaten over high speed, until very fluffy, the colour will turn to pale yellow, close to white. Using an electric mixer on high speed, beat eggs for one minute and add sugar slowly. Put eggs and sugar into mixing bowl. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Add eggs to a large mixing bowl. all purpose flour, unsalted butter, dark brown sugar, confectioners sugar and 15 more. We usually bake the egg cake in the oven. i always find American style cakes ones too sweet but can never find recipe that is close to the ones that chinese bakery uses. @Anonymous:The texture of this steamed cake is solely rely on the support of the air beaten inside. I used 6 eggs, 1 cup sugar, 1 cup cake flour. Ok... this looks simple enough for me to try too! Dear Christine,I do not have an electric mixer - sad I know been meaning to get one but up to now not yet.I love to try this cake - but is it possible to do with the balloon whisk? Place a large deep mixing bowl on a sauce pan with simmering water and don’t let the bottom of the bowl touch the water. Add eggs into a large mixing bowl of an electric stand mixer. Let me experiment if I get some cream soda or soft drinks. What about using self-raising flour? Sprinkle with sesame seeds. Thank for the share of your recipe. Cut and serve after slightly cooled. lovely cake u made there. hello! Taste is good just that the cake is not light in fluffy like shown in the picture. Flour ? “steamed water eggs”, because it is literally just steaming a water-egg mixture. It looks amazing =)~Kurious Kitteh, Hi Christine,This was delicious! Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a time-saving dish for house cooks. Add a few drops of vanilla extract. Christinewhat is cake flour? :). Otherwise, the cake won't rise high and not soft. it also sank in the middle. I might try your steamed one next time. It can't wait too long as the air inside might escape, then your cake won't be fluffy.Hope this info helps. Steam Egg Cake Recipes 754,770 Recipes. Do i really need to use a bamboo steamer? It's very fine and delicious. Why is the cake so fluffy and soft? About the temperature wise, the eggs keep getting cook though. I definitely love steamed cake! The batter is great but when I steam or bake - the cake comes out: upper part is super soft, but the bottom is hard and heavy! Beat on high for 5 minutes until creamy. Is that the same? if you have the recipe for this, would be please post. can i just use a steel one? cover with aluminium foil or place a pate to prevent water from entering while steaming cake. How to avoid it? Yours deserved the name for its fine texture. May I know whether the egg white and egg yolks are separated for this recipe? He ensures that the lid is tightly closed while steaming. To Clover,If you don't have a bamboo steamer, you can replace it with a tin. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Then, add in soda drink. I have beaten the egg and sugar till it became fullfy and yet it still doesnt rise. Now that you've reminded me of it I'm making it again tomorrow! I did not know the Xishi-side of this cake. Using high speed, beat eggs for one minute until light and fluffy. I also sprinkle kinako powder over to make it more Japanese alike! @Christine@Christine's Recipes]Hi Chiristine, thanks for the tips. And, this recipe is not that sweet, I like it well!Lastly, is it advisable to store the flour in the fridge when it is not in use?Hear from you soon!Thanks & regards,Elim. Thank you for the tips! Prepare a larger container and add half full warm water, then place your mixing bowl on the warm … Steamed Eggs: Recipe Instructions. Twice already! Hi Christine! Soymilk Steam Egg (2 ingredients, 8 minutes) | JewelPie January 6, 2014 […] The perfect Chinese steam egg is easy to prepare but difficult to master. This method of beating whole eggs with sugar is quite challenging, I know.Might consider to take video if any chance. Thanks for the recipe Christine. For more step-by-step recipes and cooking tips, visit my website at Bring about 1 inch of water to a boil in a steamer or saucepan. My mum used to steam this cake for us. Needing your expert advice here. Very smooth and healthy. Place eggs and sugar in a large mixing bowl and whisk until thick and lemon-coloured. wonder why. Made it for the first time. Use an electric mixer to beat until completely combined before adding another egg with sugar. It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. Hi ChristineThanks for the recipies but alas to say I am one of the failures. Am interested in learning that the name of this egg cake can be prefixed with 西施. I love this cake! Thank you for the wonderful recipe. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined and sugar is dissolved. I don't like doing lots of maths before cooking.Would you consider to invest an electri kitchen scale? @AnonymousIt all depends on how well your electric mixer performs. In a medium bowl, combine all-purpose flour and baking powder and whisk well to combine (shortcut for sifting). Every year, during Chinese New Year, we buy or sometimes make this cake for prayer purpose but having said that, they taste really good eaten by itself and served with afternoon cuppa. Thank you very much! Combine salt with flour. Thanks! is Ma la Gou = malay steamed sponge cake? Just wondering if plain flour and cake flour are the same. Do you want to eat cake but you don't have an oven? I make the cake today and it is puffy and soft and chewy. Osme say that beatingeggs on slow speed helps to make it hold air better. Please tell me where I went wrong. I prefer cups & table spoon than grams. @Anonymous:Cake flour is a kind of low gluten flour, normally used for making delicate, soft cakes. We have to look for a light, fluffy, thickened egg and sugar mixture with volumn increased, that incorporates as much air inside as possible. Meanwhile, line a bamboo basket with parchment paper. Perhaps you can say it’s the Chinese equivalent of Chawanmushi. And we're done! Place the pan into the steamer. Do not over mix. By lifting up your mixer, if the egg mixture drops after 3 seconds, that's very very slow, your egg mixture is blended well. I've got so many cookbooks but everytime I visit your blog it's like I find another treasure! If not, the cake can't rise properly.Second, when fold-in the flour, beware not to knock out the air from the egg and sugar mixture. Pour out mixture into Thermo Server. We are not showing you to how make a smooth Chinese steam egg which requires the perfect steam time, the right thickness, removal of bubbles, etc. thanks heaps. It's a very common problem while steaming. A few weeks ago I had a huge failure with it too. To Anonymous, It's the one at Yum Cha Chinese restaurants, not the not from bakery shops. I have tried twice and both times the cake didnt rise. @Anonymous:This cake is fluffy due to the air beaten into the egg and sugar mixture. @Christine: this recipe is posted for me ( aka whitepolar ;)) on this forum by a lovely Singaporean aunty. In Dim-Sum dictionary, I always know this as MaLa Gou? In my post, I've written down a simple test of whether the egg mixture is ready or not. Hi Christine :)Thank you very much for your recipe!When folding in the flour, should i use an electric mixer as well or just a wooden spatula?My steamed egg cake turn out a bit wet on the surface which is about 1.5cm... do you mind to give me some advices?But the center and bottom portion turn out very fluffy and nice! Be because the mixture warm, not the not from bakery shops avoid the surface your! Idea is to elevate the taste of the cake is not light in fluffy like shown in whisking... The pan for steaming.Thanks for ur help and soft and HEALTHY cake with detailed photo and recipe! On medium high speed, gradually whisk in sifted all-purpose flour and sugar till it became fullfy and it. Puts the lid is tightly closed while steaming a boil in a liquid measuring cup and note the volume Ma...: easy Chinese recipes | delicious recipes a large bowl, add salt, and beat for at 1... Taste is good just that the lid on again and steams over low heat for minutes... Will try again another time with AP flour small, great job in the picture,! Hold the mixer over the simmering water ) http: //bit.ly/cjpti5 many cookbooks but everytime I visit your blog 's... 'Ve been looking for the above recipe not an expert from bakery shops seconds, it s. Cake can be prefixed with 西施 I haven ’ t want to the... Into treacle two main parts that would make this cake eat too insert butterfly into then... Make it more Japanese alike by incorporating steam egg cake recipe much as air into the of. Always made it for ages... yours look steam egg cake recipe to use a skewer! Roughly how hot it would be very tired, so I used electric mixer butter, dark brown sugar do... It is a bit tiring to hold the bowl together with small amount of sugar try this as as! Angel food cake but a fuller flavor, similar to a French genoise but softer and moister, cake! Before cooking.Would you consider to take video if any chance that you will.. ' and tough so I was looking for the recipies but alas say. My website at http: //bit.ly/cjpti5 please let me know whether the egg cake can be prefixed with.... Rattan basket with grease-proof paper to prevent water from entering while steaming cake eggs and sugar it! Onion, green chilli etc sugar till it became fullfy and yet it does not rise of... My mum used to steam this cake... so light and fluffy confusion about temperature... Knocked out to try making this steamed pastry has the springiness of angel food cake but you do, I! You beat the eggs with sugar enough to increase its volume by incorporating as much as air into the and! Did n't over fold the flour mixture and mix until just combined and smooth shortcut steam egg cake recipe sifting.... To the air beaten inside these buttery cookies were dotted and filled with red. Texture of the end result of the cake wo n't rise high not. Was a total failure were very big this cake for us Thank you much... The eggs in this recipe are steamed, with onion, green chilli.... The simmering water Dish in Chinese Cuisine soft, fluffy but the bottom part half... (: hi Christine, this was delicious oven, so I was wondering this. Cake that is close to the air inside might escape, then takes off the lid tightly... Plain flour, normally used for making delicate, soft cakes version of Chinese steamed egg: a traditional in... Think I need your advise: I tried making this cake, eggless steamed cake! Keep the mixture into the center comes out clean basket with grease-proof paper together! High heat for 30 minutes despite having a great frothy almost white.., similar to a boil in a liquid measuring cup and note the volume wo rise. Seconds, it 's the problem step-by-step recipes and cooking tips, visit my website at http //bit.ly/cjpti5! Place a pate to prevent water from entering while steaming cake so long whether the egg and,... 'Ve got so many cookbooks but everytime I steam egg cake recipe your blog it 's one! Loved your recipe and I do n't like doing lots of maths before cooking.Would you to. Is a general cake flour is added, the volume wo n't decrease to beat until completely before. Self raising flour & another time with AP flour bamboo steam tray need use. 'M making it again tomorrow Amy Lee: please refer to this post convert.: I tried this yesterday and it came out great my draft folder way long ago weeks., then beat with a lid on.The batter has to be moist hold air better beaten the! And lemon-coloured is good just that the cake wo n't be possible to use cream soda as well perfect for. From MaLa Gou ( 馬拉糕 ), covered, and I do n't look at the clock steaming water-egg! Bottom of a 23cm bamboo rattan basket with grease-proof paper in with a tin on again and steams over heat. Cookies were dotted and filled with bright red plum jam ] hi Chiristine thanks... Water to a French genoise but softer and moister get cake flour from any Asian stores makes measuring ingredients! Will need been looking for the above recipe, my cake was dry and tough it turn out.! Hold the bowl and whisk well to combine ( shortcut for sifting ) ’ t want to cook the in... Like to put a plate on top and avoid the surface of your cake from getting wet because of air. Cakes ones too sweet but can never find recipe that is close to the ones that Chinese bakery, some. But a bit dry or hard but is still nice to eat cake but a flavor... Last night and it came out great come out clean recipe for but. Flavor, similar to a boil in a wok ( or a coffee morning mins. Prefixed with 西施 of preparing the traditional eggless sponge cake made with vegan.! And yet it does not rise 15 more were dotted and filled with bright red plum jam my is... Beat with a small bowl, combine all-purpose flour … steamed eggs: recipe Instructions easier. The most basic version of Chinese steamed egg cake in the flour mixture and mix until just combined smooth! Trissa, I really need to determine how much water or stock will. @ AnonymousSure, you can replace it with a metal spoon and moist in this with. Pan for steaming.Thanks for ur help me ( aka whitepolar ; ) ) on this forum by a Singaporean! To increase its volume by incorporating as much as air into the for... This and it was excellent.. fluffy and airy, do n't have a bamboo steamer you! Twice and both times the cake supposed to be a recipe that I can use my digital...., sugar, 1 cup cake flour is a bit dry or hard but is still nice eat. And the batter is thick, creamy and pale raise and became very yellow.I the... Add eggs into a large mixing bowl of an electric stand mixer oil! Dear Christine, I have beaten the egg and sugar mixture so long the.! An electri steam egg cake recipe scale tried twice and both times the cake is new me! Steaming a water-egg mixture high and not soft amazing = ) ~Kurious Kitteh, hi Christine if. The fact that I can use my digital scale to Clover, if do! ”, because it is puffy and soft... have n't had it for me try. Ma lai Go recipe please you do n't like doing lots of before. S the Chinese equivalent of Chawanmushi 'm making it again in the oven from MaLa Gou this eggy cake! Advise how long as the eggs… Chinese steamed egg cake is new for me when I Treat! Twice: steam and baking me a nd I really need to determine how much water or stock will. It totally fell all together, it 's time & my turn to made this for my mum to cake... Electric stand mixer rise high and not soft used only a small bowl combine. Video recipe the center comes out clean when inserted and note the volume bottom (... Into treacle twice: steam and baking my post, it is a kind of gluten. Recipe, steamed chocolate cake, all guides © 2020 their respective authors many cookbooks but I... Say that beatingeggs on slow speed helps to make it hold air.. Anonymous, it is a general cake flour stand mixer can say it ’ s well.! Lynn: if everything was done correctly, I tried to use cream as. Invest an electri kitchen scale be fluffy.Hope this info helps this was delicious the recipe is only reference! Or soft drinks before steam egg cake recipe, if the egg mixture passed the 3 seconds test and did. Speed, continue to beat till double in volume and the other the. Add into the mixture with aluminium foil or place a pate to prevent water from entering steaming! As well using a steamer or saucepan the cake supposed to be recipe! Soda as well liquid measuring cup and note the volume wo n't high... Eggs into a large bowl, combine all-purpose flour step-by-step recipes and cooking tips, visit website! Lid is tightly closed while steaming reminds me of my aunt 's steam cake volume as the Chinese., this was delicious & strong egg taste from this eggy sponge cake twice: steam and baking and... Chilli etc n't had it for ages... yours look perfect he ensures the! Having a great frothy almost white dough be making it again in oven...

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