Steamed egg cake is a well-liked snack amongst kids and my grandma’s era. It’s mild 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 might 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’ve got a stunning model promoting this steamed egg cake, saying it’s a lot better than the baked model. You may attempt each and work out your means. The steamed model is moister, denser, and lightweight in style, whereas the baked model has a robust aroma however drier texture.

Steaming is an excellent well-liked Chinese language cooking technique. We like to steam virtually every thing, together with hen, greens, steamed egg cake, steamed rice cake, and the favored fa gao.

Recipe Observe

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. In the event you don’t have it, you should use a muffin tin, similar to I did within the video.
2. Cake flour is the perfect flour for a fluffier texture.
3. If you wish to cowl the egg style, add some vanilla extract.

Components

• 4 center measurement 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 recent lemon juice, evaluating with the baked model, the steamed model has a stronger egg style.

How one can make steamed egg cake

• Add eggs, sugar, and lemon juice to a mixing bowl. Whip at medium pace till mild and fluffy and pale in shade. Then, use a low pace to take away a number of the giant bubbles. This step is vital to success, and it might take 12-Quarter-hour for the combination to achieve the ribbon stage.

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

• Add vegetable cooking oil in the course of 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 the very best consequence. In the event 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 get pleasure from.

How one can 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 take a look at even higher than the freshly steamed ones.

So the most effective motive why you must do this steamed model as a substitute 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 may need considerations in regards to the quantity of sugar, questioning whether or not you possibly can scale back it or not. The reply to this query is “NO”.

After all, you should use much less sugar, however the egg odor is sort of laborious to cowl. An alternative choice is so as to add different stronger aroma elements, akin to vanilla extract, in a comparatively bigger quantity if it’s worthwhile to scale back the sugar.

Concerning 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. Preferrred methods are thicker cupcake paper or egg tart container.

In the event you don’t have all of these advisable instruments by hand, you should use lined small bowls.

• 4 center measurement 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 robust taste
• heat water if in tremendous chilly days ,for dashing up the whipping course of, not required in summer time days.
• 2 squeezes of recent 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 pace till mild and fluffy. After which use low pace to take away some giant bubbles. This step is the important thing of success and should take 12- Quarter-hour till the combination attain the ribbon stage.

• Shift flour in. Then use a spatula to mix nicely. And lastly add oil and nicely 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 continues to be heat, however not utterly cooled down.

The Vitamin Info 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