Whole egg sponge steamed cake

2024-06-29 21:06:40  Views 2 Comments 0

Ingredients

Cake flour ( 110g )
Eggs (large) ( 3 )
White sugar ( 80 grams )
Sunflower oil ( 1 tablespoon )
Strawberry condensed milk ( 1 tablespoon )
Baking powder ( 1g )
White vinegar ( 2-3 drops )
Dried blueberries ( appropriate amount )
Enzyme plum ( appropriate amount )

How to make whole egg sponge steamed cake

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    1.Prepare all raw materials

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    2.Enzyme cut into small cubes

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    3.Drop 2-3 drops of white vinegar into the eggs

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    4.Use an electric egg beater to make fish-eye bubbles

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    5.Add 1/3 sugar at this time

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    6.Continue to stir until the egg liquid is fine and sticky, then add 1/3 white sugar

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    7.When beaten until there are obvious lines, add the last 1/3 of the sugar

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    8.Continue to beat until the egg liquid forms hard peaks

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    9. Lift the egg beater Draw an 8 on the fallen egg liquid and it will not disappear immediately

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    10.Put the low-gluten flour into Mix with baking powder and sift into the beaten egg liquid

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    11.Use a rubber spatula to fold Mix evenly

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    12. Mix well until there are no flour particles.Do not stir for too long.At this time, put enough water in the steamer to boil

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    13.Add a tablespoon of strawberries Condensed milk

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    14.Use a rubber spatula to stir evenly

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    15.Add another tablespoon of sunflower oil

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    16.Use a rubber spatula to stir evenly

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    17.Add dried blueberries and enzyme prunes

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    18.Continue to turn Mix evenly

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    19.Pour the cake batter into the mold and shake out the big bubbles

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    20.Close the lid

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    21.Put it into a boiling steamer, cover it, and steam over high heat for about half an hour

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    22. Turn off the heat and simmer for two minutes, open the lid of the pot, take out the cake mold and let it cool naturally

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    23.After the cake is cool, remove it from the mold

  • Illustration of making whole egg sponge steamed cake 2424. Cut into pieces when eating
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    25.The dried blueberries have sunk to the bottom, haha

Tips

1.Beating whole eggs requires patience, it is best to use an electric egg beater, so the effect is better
2.Use stir-fry mode to stir the egg batter, up and down Stir, do not make circles, otherwise it will cause defoaming
3.Dried blueberries and enzyme plums can be omitted, or they can be replaced with other preserved fruits.If you use dense preserved fruits, they will sink to the bottom.Like me, haha
4.There is no need to invert the sponge cake after it is out of the pan, and it will not be as high as a chiffon cake

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