Oil-free and less sugar steamed cake, any pot can be made, circle of friends: what else do you want to do rice cooker? Home oven, easy to bake a perfect cake. As a food blogger who loves baking, I am often asked what else I can use to make cakes in addition to the oven.
My answer: use an electric rice cooker, use an ordinary steamer, or take a bite of the pot, as long as it can be heated for a long time, and the lid of the pot is not lifted to add water in the middle.
A few years ago, I made rice cooker cake and made it back to success. The other day I changed a new rice cooker, and I made a cake with my hand, but I didn't expect to attract many people to learn. Seeing many people's messages said that it was too difficult to do, as soon as the lid of the pot was lifted, the cake that had risen well collapsed and finally became a sticky cake. According to their message, I analyzed the reasons for the unsuccessful rice cooker cake, not only in terms of operation methods, but also the quality, thickness, and programming of the rice cooker liner, such as temperature and time differences.
So I brought steamed cakes today, no oven without rice cookers, just a pot, no oil and less sugar cake steamed out, soft and refreshing without fire. Follow my steps and notes and be 100% successful.
At present, we have to reduce going out, bored at home is better to improve cooking, especially this steamed cake, even if there is no oven, there is no handy rice cooker, just find a pot that can hold more water (the big steamer is better), soft, refreshing, neat big cake out of the pot. And this steamed cake is oil-free and sugar-free, refreshing, just like the life we are pursuing: simple, nutritious, and flavorful.
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【Ingredients】 60 g 3 shelled eggs, 70 g low gluten flour, 35 g sugar, 60 g coconut water
【Quantity】 1pcs, 6 inches plus height qifeng cake mold
【Time】 Put cold water into the pot or steaming box, buckle the plate on medium heat or high heat for 60-70 minutes, simmer for 5 minutes out of the pot
【Production process】
1. Prepare the ingredients: 60 grams of 3 shelled eggs, if you use soil eggs can add 1; cotton sugar or fine sugar evenly, cotton sugar to ensure that there is no large crystallization; coconut milk can be replaced by milk, juice, water; because you want to make oil-free cake, so there is no oil; if you want to have oil, you can corn oil 20 grams, coconut water 40 grams;
2. The egg whites are separated from the yolks and the egg whites are put into an anhydrous beaten egg bowl;
3. Stir the egg yolks with your hands, pour in the coconut water and stir well;
4. Sift in low gluten flour; egg whites have different sizes, so do not sift all the flour at once, reserve about 15 grams, see the batter state and then decide whether to sift in the flour;
5. Mix the flour with the egg yolk coconut milk paste in an irregular direction; lift the egg beater, the egg yolk batter hangs smoothly and unhurriedly, like a ribbon can be stacked together, 3 or 4 seconds before disappearing; if it falls, it disappears, indicating that the amount of flour is not enough, a small amount of sieving and stirring evenly before checking the state; stir well and then put aside for later; if the room is too dry, cover the lid;
6. Send the egg white: use the electric whisk to beat the egg white at high speed to make a coarse bubble; because the egg white is less, so the white sugar is added twice; the first time is to punch the egg white out of the coarse bubble, pour half of the white sugar, continue to beat at high speed; the egg white is beaten to the white state, when the volume is significantly increased, pour in the remaining half of the sugar, first high speed for 2 minutes, the protein paste is more delicate and white, and when there are more obvious lines, the egg beater is reduced from high speed to low and medium speed; this can make the large bubbles in the protein paste become small bubbles, and the protein paste is more stable Lift the whisk, the egg white shows a small right angle or a small curved angle can be; the end of the beating;
7. Now let's mix the cake paste: take 1/3 of the egg white paste into the egg yolk paste;
8. Mix the two in an irregular direction with your hands, without delicacy, roughly uniform; pour the stirred batter back into the protein batter basin;
9. Stir or cut and mix well with a spatula to form a delicate and shiny cake paste;
10. Pour the cake paste into a 6-inch chiffon cake mold, lift the mold and gently shake it on the table a few times to shake out the large bubbles inside; at the same time, prepare a deep plate, and apply a little vegetable oil to the bottom of the plate;
11. Send the mold containing the cake paste into the cold water steamer or steam box, cover the plate to prevent water vapor from entering the mold; if the steamer is used, heat it on high heat until you can see the water vapor coming out, then turn to the medium heat for 60-70 minutes, and adjust it according to the size and depth of the mold used, simmer for 5 minutes and then out of the pot; the steaming box I use, 100 degrees 70 minutes, simmer for 5 minutes;
12. Take out the steamed cake, remove the plate, lift the mold and gently shake it on the table top a few times to disperse the excess heat in the cake;
13. Buckle upside down on the drying rack, let it cool thoroughly, remove the mold, and cut into pieces when eating;
14. Take a look at the importance of greasing the plate: there is a little cake crust in the middle of the plate;
15. Remove the mold with your bare hands and keep the sides and bottoms of the cake clean and tidy.
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1. Oil-free and sugar-free steamed cake, eat refreshing and moist without fire, coconut water for milk or water can be; if it is a novice, it is recommended to increase the amount of sugar to 50 grams, which is conducive to the stability of protein;
2. Do not grease the mold, there is no chiffon cake mold, you can use the ceramic deep bowl or high temperature resistant glass bowl at home, the size can be, but it must be covered with a lid;
3. The cake will rise very high during the heating process, so the container should be 4 fingers wide than the cake paste; using the plate can not only prevent the water vapor from falling into the cake paste to cause collapse, but also hygienic and environmentally friendly; it is not recommended to use plastic wrap, because the plastic wrap should be pierced and breathable, in the process of expansion and fall, the plastic wrap is easily broken, resulting in water vapor falling into the cake, so that the cake sticks together into a cake, and the "miserable" shape of the cake after the plastic wrap is broken can be seen in the following figure.
Do you remember the above steps and precautions for making steamed cakes? Hurry up and make one, in addition to passing the time during the epidemic, but also grow a craft, but also enjoy the oil-free, low-sugar steamed cake you made, in one fell swoop!
"Make a good meal with love, record the beauty with your heart, and use a simple method to present the mellow taste of the ingredients." I'm Meggy Dancing Apple, a national level health manager and a stay-at-home mom. Welcome to follow, like, forward, favorite, leave a message! Happy to know you, may happiness and deliciousness always accompany you and me!
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