Steamed egg cake is a well-liked snack amongst kids and my grandma’s era. It’s gentle as a cloud, subtly candy, and so mild it by no means causes ” 上火 ” (heatiness). No baking powder, with a steamer and simply 5 easy elements for the right teatime deal with or breakfast cake! Historically, egg cake is baked, however I’ll introduce a more healthy and moist model—steamed Ji Dan Gao.

If you’re a returning customer, you will have tried our baked Chinese language egg cake. We’ll use the identical batter recipe within the following, however we are going to use the steaming technique to create a special texture.

It is a perfect breakfast served with congee or soy milk. We have now a beautiful model promoting this steamed egg cake, saying it’s a lot better than the baked model. You may attempt each and determine your manner. The steamed model is moister, denser, and lightweight in style, whereas the baked model has a powerful aroma however drier texture.

Steaming is an excellent widespread Chinese language cooking technique. We like to steam virtually all the pieces, together with hen, greens, steamed egg cake, steamed rice cake, and the favored fa gao.

Recipe Notice

1. An excellent-thin container is the important thing to success as a result of it ensures sufficient powder. I take advantage of the egg tart container, and it seems completely. When you don’t have it, you should utilize a muffin tin, similar to I did within the video.
2. Cake flour is the best flour for a fluffier texture.
3. If you wish to cowl the egg style, add some vanilla extract.

Substances

• 4 center dimension eggs ,room temperature eggs
• 120 g cake flour,1 US cup (sifted flour)
• 80 g castor sugar ,round 6 tbsp. +2 tsp.
• 1 tbsp. oil 
• Two squeezes of contemporary lemon juice, evaluating with the baked model, the steamed model has a stronger egg style.

Easy methods to make steamed egg cake

• Add eggs, sugar, and lemon juice to a mixing bowl. Whip at medium velocity till gentle and fluffy and pale in coloration. Then, use a low velocity to take away a number of the massive bubbles. This step is essential to success, and it could take 12-Quarter-hour for the combination to succeed in the ribbon stage.

• Shift flour in. Then, use a spatula to mix effectively.

• Add vegetable cooking oil throughout the mixing course of. I transferred the batter to a cup so I can pour it simply.

• Use a skinny egg tart container for my steamed egg cake as a result of it ensures one of the best consequence. When you don’t have this, use a muffin tin and steam in a later steamer.
• Steam for round Quarter-hour. Relaxation for some time after which take pleasure in.

Easy methods to reheat the egg cake

Due to the testing, I made round 2 batches this time. After saving in air-tight container for 1 night time, I reheat the cake by re-steaming them for two minutes. Guess what? The reheated steamed egg cake check even higher than the freshly steamed ones.

So the most effective motive why it’s best to do this steamed model as an alternative of baked one is it’s a lot simpler to reheat. You may even freeze them for longer time and re-steam to deliver the softness and fluffy texture again.

Can I scale back the sugar

I do know that a lot of you might need issues concerning the quantity of sugar, questioning whether or not you may scale back it or not. The reply to this query is “NO”.

After all, you should utilize much less sugar, however the egg odor is sort of onerous to cowl. An alternative choice is so as to add different stronger aroma elements, similar to vanilla extract, in a comparatively bigger quantity if it is advisable scale back the sugar.

In regards to the steaming instrument

I’m utilizing a non-stick small muffin instrument, as this can be very skinny, and I’ve a big wok that may accommodate it. Best methods are thicker cupcake paper or egg tart container.

When you don’t have all of these advisable instruments by hand, you should utilize lined small bowls.

• 4 center dimension eggs ,room temperature eggs
• 120 g cake flour ,1 US cup (sifted flour)
• 80 g castor sugar ,round 6 tablespoons+2 teaspoon
• 1 tbsp. oil ,impartial oil with out sturdy taste
• heat water if in tremendous chilly days ,for dashing up the whipping course of, not required in summer time days.
• 2 squeezes of contemporary lemon juice

• Put together a bigger container and add half full heat water, then place your mixing bowl on the nice and cozy water. Add eggs and castor sugar. Whip at medium velocity till gentle and fluffy. After which use low velocity to take away some massive bubbles. This step is the important thing of success and will take 12- Quarter-hour till the combination attain the ribbon stage.

• Shift flour in. Then use a spatula to mix effectively. And lastly add oil and effectively mixed too.

• Add the batter to a muffin tin or cupcake instrument.

• Steam for Quarter-hour after the water boils. Remold them when the egg cake remains to be heat, however not utterly cooled down.

The Vitamin Information are based mostly on every single cake.

Energy: 45kcal | Carbohydrates: 7g | Protein: 1g | Fats: 1g | Ldl cholesterol: 27mg | Sodium: 10mg | Potassium: 15mg | Sugar: 3g | Vitamin A: 40IU | Calcium: 4mg | Iron: 0.2mg