Steamed Egg Cake – Steamed Ji Dan Gao

The steam egg cake is a popular snack between children and grandmother generation. AND Light like a cloud, slightly sweet and so delicate that it never causes “上火” (heat). No yeast powder, with a steamer and only five simple ingredients for perfect treatment or breakfast cake! Traditionally, the egg cake is cooked, but I will introduce a healthier and more humid version –Ji and Gao with steam.

If you are a return visitor, you may have tried our baked Chinese egg cake. We will use the same recipe as the batter in the following, but we will use the cooking method to create a different plot.

It is an ideal breakfast served with leave of leave or soy milk. We have an adorable brand that sells this steam egg cake, saying that it is much better than the oven version. You can both try and understand your way. The steam version is Fuismo, denser and light In taste, while the oven version has a strong aroma but a drier consistency.

Steam is a super -popular Chinese cooking method. We love almost everything steam, including chicken, vegetables, steam egg cake, steam rice cake and the popular Gao Fa.

Recipe note

A super thin container It is the key to success because it guarantees quite dust. I use the harsh egg container and is perfectly perfect. If you don’t have it, you can use a muffin box, just like I did in the video.
The cake flour is the ideal flour for a more soft consistency.
If you want to cover the taste of the eggs, add a little vanilla extract.

Ingredients

4 medium -sized eggs,eggs at room temperature
120 g cake flour1 US CUP (sifted flour)
80 g Ricino Sugar about 6 tablespoons. +2 teaspoon.
1 tablespoon. oil
Two squeezes fresh lemon juice, comparing the oven version, the steam version has a stronger egg taste.

How to prepare the steam egg cake

Add Eggs, sugar and lemon juice to a bowl. Whisk Average speed Until light AND soft and pale color. Then, use a low speed to remove some of the large bubbles. This step is the key to success and it may be necessary 12-15 minutes so that the mixture reaches the ribbon phase.

Move the flour. So use a spatula to add well.

Add vegetable kitchen oil during the mixing process. I moved the batter to a cup so that I can easily pour it.

Steps of steam egg cake | chinasichuanfood.com

Use A bitter drying Container for my steam egg cake because it guarantees the best result. If you don’t have this, use a pond of muffins and steam in a later steamship.
Steam for about 15 minutes. Rest for a while and then have fun.

How to whip the eggs with the yolk

Since we are whipping whole eggs (yolks AND Bianchi together) For a sponge cake, the key is to trap the maximum air keeping stability. Based on my tests, I compiled the following suggestions.

1. Always use Eggs at room temperature instead of the refrigerated ones. Cold eggs do not whip because the closer proteins make it more difficult to incorporate the air.

2. Council to Hot water bath method on cold days. The heating of the mixture (at about 40–43 ° C / 104–110 ° F) helps to dissolve the sugar faster and makes the eggs to whip in a more voluminous way. Beat the eggs + sugar in a bowl over the boiling water (bain-marie) until it is lukewarm, then remove and whisk. I like it on winter days.

3. High speed whisk for longer, so the air is well incorporated into the mixture. But it slows down the speed at the end of the whisk process to remove larger bubbles.

4. The addition of lemon juice can help accelerate the process by removing the odd taste of the eggs.

How to heat the egg cake

Because of the tests, this time I did about 2 lots. After saving in an air sealing container for 1 night, I warm the cake by restoring them for 2 minutes. Guess a little? The heated steam egg cake test even better than those just steam.

So one of the best reasons why you should try this steam version instead of a crush is much easier to heat. You can even freeze them for longer and reiterate the softness and the soft consistency.

I can reduce sugar

I know that many of you may have concerns about the amount of sugar, wondering if you can reduce it or not. The answer to this question is “no”.

Of course, you can use less sugar, but the smell of eggs is difficult enough to cover. Another option is to add other ingredients for stronger aroma, such as vanilla extract, in relatively greater quantities if it is necessary to reduce sugar.

Information on cooking cooking tool

I am using a small non -stick muffin tool, as it is extremely thin and I have a large wok that can host it. The ideal ways are the thick cupcake paper or the harsh container of the eggs.

If you don’t all have those hand -recommended tools, you can use small lined bowls.

Information on the chinasichuanfood.com focaccia tool

4 medium -sized eggs eggs at room temperature
120 G cake flour 1 US CUP (sifted flour)
80 G Ricino Sugar About 6 tablespoons+2 teaspoons
1 TBSP. oil neutral oil without strong flavor
hot water if in super cold days To accelerate the whisk process, not requested on summer days.
2 squeeze of fresh lemon juice

Prepare a larger container and add half a full hot water, then place the bowl on the hot water. Add eggs and ricino sugar. Feast at medium speed until you read and soft. And then use a low speed to remove some large bubbles. This step is the key to success and can take 12-15 minutes until the mixture reaches the tape stadium.
Move the flour. Then use a spatula to combine well. And finally add oil and also well -combined.
Add the batter to a muffin box or cupcake tool.
Steam for 15 minutes after the water boils. Remove them when the egg cake is still hot, but not completely cooled.

The nutritional facts are based on each single cake.