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Sunday, 4 August 2013

Rice Cooker Steamed Strawberry Cake 电饭锅草莓蒸蛋糕


Yield: One 14cm round cake

Appliances: Philips Avance Rice Cooker HD3087,
or rice cooker with steam function,
or a pot of hot water over stove.

Ingredients:
2 eggs, separated, room temperature
70g fine sugar

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

85g top flour
1/2 tsp baking powder 

1 tbsp dried cranberry, cut into bit size

2粒 蛋,蛋白、蛋黄分开,室温
70g细糖
50g低脂草莓奶,室温
10g炼奶
10g食油
85g低筋面粉
1/2茶匙 泡打粉
1 汤匙蔓越莓干,切细粒

Directions:

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

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




3. Pour strawberry milk, condensed milk, and vegetable oil into a bowl. 
If these ingredients are cold, try to warm them up in the rice cooker using 'keep warm' mode for at 20 minutes.

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 2 minutes, or till soft peaks formed (tips of peak slightly bent).



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


8. Add in the flour mixture, one tablespoon at a time, to the batter and mix using the pair of whisks taken out from the mixer set. Stop mixing once no flour can be seen.
This is to prevent deflating the batter too much and too fast.

9.  Add the milk mixture from (3) in three additions to the batter using the pair of mixer's whisks.
Similarly, try to mix the batter with minimum mixing time.

10. Sprinkle the cranberry bits onto the batter and mix well.

11. Pour about 120ml water into the inner pot of the rice cooker. And place a steamer rack in too.

12. Pour the egg batter into the cake tin. Give the cake tin a few jolts to level the surface and to get rid of trapped air. 


13. Lower the cake tin into the rice cooking pot. Close the lid and set the cooking time to 18 minutes and start the steam function.


14. When the cooking time is up, the rice cooker will 'beep'. Open the lid slowly to avoid the condensed dews from dripping to the cake surface.

15. Remove the cake from the rice cooker and let it cool down for about 5 minutes in the cake tin.

16. Lift the cake out of the cake tin and allow it to cool down on a wire rack.

17. Cut and serve. This cake is best serve warm :)



.........…..............................
Using a pot of boiling water
13. Prepare a pot of boiling water. Place a steamer rack in the pot.

14. Lower the cake into the pot and start steaming the cake in high heat for about 10 minutes. Then lower the heat and continue to steam for another 10 minutes. 


15. To check for readiness, insert a stick into the centre of the cake. If the stick draws out dry, the cake is cooked.

16. Remove the cake from the pot and let the cake remains in the cake tin for 5 minutes before allowing it to cool on a wire rack.


17. When the cake has cool, cut and serve :)

....................................................
For steamed pandan cake, 
using the same recipe as strawberry cranberry cake, you need to replace 50g strawberry milk by fresh milk.
Blend milk, condensed milk, 1 leaf of pandan leaf and cooking oil in a food processor or blender.

Then add the mixture to the batter at step (9).

Then continue from step 11 to the end :)

食谱:
材料
2粒 蛋,蛋白、蛋黄分开,室温
70g细糖
20g椰子粉
30g热水
10g炼奶
10g食油
1片 香兰叶
85g低筋面粉
1/2茶匙 泡打粉

做法:
1。将一个14cm的圆模铺上不沾粘纸。
2。将面粉和泡打粉混合。
3。将椰粉和热水混均成椰浆。也可直接用50g鲜椰浆。
把椰浆、食油和香兰叶用电动食物处理机打均。
4。把蛋打入清洁的钢盆中,用电动打蛋器用高速打一分钟,慢慢加入细糖,再打大概2至3分钟,直到湿性发泡。
5。将蛋黄打入蛋白中。
6。将(2)的面粉混合料,分三次加入蛋糊中。可用打蛋器用手混合。搅粉时须顺时钟、逆时钟交替混合,以避免蛋糕蒸后变硬。
7。最后,将(3)的香兰椰浆混合液分三次加入。
8。将面糊倒入蛋糕模中,提起蛋糕模,轻敲桌面数次,以震掉气泡。
9。放入蒸锅中,以大火蒸10分钟,再以小火蒸10分钟至熟。
10。蛋糕冷却后再切片 😊


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