Monday, 24 February 2014

Steamed Pork Floss Cake 蒸肉松蛋糕

Steamed soft vanilla sponge cake embedding fragrant sweet and savory crispy pork floss. 

Yield: One 14cm round cake

All ingredients in room temperature 

2 egg whites
1/4 tsp lemon juice
70g fine sugar
2 egg yolks

50g whole milk
15g condensed milk
10g vegetable oil
1/4 tsp vanilla essence 

75g top flour
1/4 tsp baking powder 

3 tbsp crispy pork floss
1 twig Chinese coriander (optional)

2粒 蛋白
70g 细糖
1/4 小匙 柠檬汁
2粒 蛋黄
1/4 小匙 香草精
1/4小匙 泡打粉
3 大匙 肉松酥
1根 芫荽 (可免去)


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

2. Combine whole milk, condensed milk, vegetable oil and vanilla essence in a heat resistant bowl. 
If your ingredients are cold, "keep warm" them in a rice cooker for 5 minutes. 
Remove from rice cooker, and set aside.

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

4. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till firm peaks formed, or it can form a curve-down tip when lifted up.

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

6. Sieve in 1/3 of the flour mixture from (3), and stir briefly to mix. Stop mixing even when only a few streaks of flour can be seen.Over mixing will result in a tougher cake.

7. Add in the 1/2 of the milk mixture from (2). 
将(2) 的半份牛奶混合料加入。

Mix briefly with a pair of whisk,

Add in the remaining flour and milk in alternating sequence, in the pattern of 

Finally, use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

8. Pour half the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.

9. Sprinkle the crispy pork floss evenly over the surface of the batter. You may add the bit size Chinese coriander stem too. 

10. Slowly pour in the remaining half of the batter. Tap lightly to even out the batter, as well as to release trapped air in the batter.

Allow the batter to stand for 3 to 5 minutes before steaming. This gives the trapped air sufficient time to rise to the surface.

You may want to decorate the cake with Chinese coriander leaf.

11. 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 9 minutes.

12. 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. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 

13. Allow the cake to cool in the cake tin for 5 minutes, before removing the cake from the cake tin and let it cool on the wire rack.

14. Cut and serve :)
切块享用 :)

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