How to make a cake without using an oven or a rice cooker, just using a pot? Haha, that’s steamed chicken cake. Steamed chiffon cake has a soft texture and is not irritating. It is a light and healthy food. Next, I will introduce to you how to use a steamer to make a 6-inch chiffon cake.
Materials:
Egg yolk paste materials: 2 egg yolks, 85g milk, 15g corn oil, 80g cake flour, meringue materials : 2 egg whites, 5 drops of lemon juice, 1g of salt, 50g of powdered sugar.
How to make 6-inch steamed chiffon cake:
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Prepare all the ingredients, among which the low-gluten flour needs to be sifted 2-3 times, and the egg white and egg yolk need to be separated. Remember: egg whites cannot be mixed with egg yolks, and all utensils should be kept water-free and oil-free.
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Heat the milk to about 80 degrees, add corn oil, and stir clockwise evenly.
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Sift the low-gluten flour into the milk and mix gently clockwise.
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Then add 2 egg yolks and stir clockwise until it becomes a uniform egg yolk paste without any graininess.
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The egg yolk paste is finished and set aside.
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Beat egg whites: Add a few drops of lemon juice (white vinegar) and a little salt to the egg whites. (Easy to send)
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Use an electric egg beater to beat the egg whites, and add the sugar into the egg whites three times.
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Finally, beat the egg whites until they look like the picture below. Just keep the egg whites upside down without falling.
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Add the meringue into the egg yolk batter in three batches. Stir evenly from bottom to top.
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The final chiffon cake batter will be a thick, smooth and shiny mixture without any graininess.
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Pour the cake batter into the mold from a height of 30cm, shake out large bubbles, cover with plastic wrap, add water to a steamer and bring to a boil over high heat.
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Put the chiffon cake mold into a pot of boiling water, cover, lower the heat to low, and steam for 40-50 minutes.
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After the chiffon cake is steamed, take it out of the oven and remove the plastic wrap, shake it twice to release the heat, invert it, and let it cool until completely cool.
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De-moulding: Press the surface of the cake lightly with your hands to separate it from the mold. Gently push the cake body upwards with the live bottom, and gently push the edge to separate from the live bottom.
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The 6-inch steamed chiffon cake is ready, soft and delicious. No need for oven or rice cooker, use steamer to make healthy steamed chicken cake.
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6 inch cake
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