【Steamed Chicken Cake】---Making a cake without an oven
Overview
When I was in school in my hometown, on Saturdays, the place I wanted to go to most was my grandma’s house, because every time I went to my grandma’s house, my grandma would make a lot of delicious food, such as steam cakes, Qingming fruit, gray juice fruit, etc. In addition to these, I also particularly like a delicacy made by my grandma, which is steamed cake. In our rural area, there is a ceramic pot with a diameter of about 40 centimeters. Grandma uses that pot every time she steams cakes. That pot can steam more than a dozen eggs. After steaming, as soon as the pot lid is opened, a strong aroma of eggs will come out. Grandma turned it upside down on the chopping board and cut it into several large pieces with a knife. I was always the one who reached out the fastest, even if I was shaking in my hand. I'm not afraid that I won't be able to eat it, but I especially like to eat freshly steamed chicken cakes. When I take a bite, the warm place in the middle is really fragrant and fragrant... Steamed chicken cakes can be divided into two types, one with oil and one without oil. The one I made is the same as my grandma's, it is an oil-free version. Compared with baked cakes, it is more suitable for children and the elderly. It is not greasy and does not cause irritation. Its production process is very similar to that of old-fashioned cakes, except that it is steamed and baked. This kind of cake is very fast to make and only takes ten minutes. It is suitable for making snacks or breakfast. If you don’t have an oven but want to make cakes for your family, let’s steam them! Still very soft.
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Ingredients
Steps
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Prepare cake mix, eggs, and powdered sugar. (Two eggs in shell are about 110 grams. It doesn’t matter if they are 100 grams or 120 grams)
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Crack the eggs into a basin that is oil-free and water-free.
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Beat with a whisk on low speed until frothy.
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Pour in powdered sugar.
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Beat the eggs on high speed until they form a paste.
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At this time, the egg paste lines dripping down from the egg beater will not disappear easily.
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Pour the cake flour into the flour sieve.
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Sift into egg batter.
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Use a rubber spatula to stir evenly. (The technique is the same as when making chiffon cake batter, stir it up and down, do not form circles to avoid defoaming)
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Pour the mixed cake batter carefully into the container until it is about eighty full. I used a cake tin and lined it with paper cups. (Be careful when pouring, don’t pour it outside the container. If you are not sure, it is best to put the cake batter into a piping bag, or use a spoon to scoop it. I am used to it and pour it directly every time)
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Put it into the boiling hot water pot and steam for about 8 minutes. Be careful when opening the lid to avoid dripping steam onto the cake. (When preparing to mix the cake mix, boil the water in the pot first)
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If you don’t have a special mold, you can also pour it into a small bowl of similar size as shown in the picture. I used a small saucer for seasoning in the picture, and also put a paper cup inside.
