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Tuesday, 20 August 2013

Choco Coat Steamed Cake 双色蒸蛋糕

Yield: One 14cm round cake

2 eggs, separated, room temperature
70g fine sugar

50g milk, room temperature
15g condensed milk
10g vegetable oil

80g top flour
1/2 tsp baking powder 

1 tsp cocoa powder
1 tsp hot water 

2粒 蛋,蛋白蛋黄分开
70g 细糖
1/2小匙 泡打粉
1小匙 巧克力粉
1小匙 热水


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Mix cocoa powder with hot water and set aside.

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 3 ~ 5 minutes, or till soft peaks formed.

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later.

8. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.

9. Pour milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before mixing throughout the batter.
Similarly, try to mix the batter with minimum mixing time.

10. Transfer about 1/5 of the batter to mix with the cocoa paste in (3).

11. Pour half of the cocoa batter into the cake tin and spread evenly by gently tapping the tin.

12. Pour the balance egg batter onto the cocoa batter very gently. Give the batter a few very light taps to get rid of trapped air parcel in the batter, and to even out the surface.

13. Finally, pour the remaining cocoa batter onto the egg batter. Use a spatula to help you spread out the batter.

14. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 10 minutes.

15. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot and let it cool in the cake tin for about 3 minutes.

16. Remove the cake from the cake tin and let it cool on the wire rack.

17. Cut and serve :)
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