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Monday, 6 November 2017

Steamed Tri-Colour Cake 三色蒸蛋糕


This was a very small cake - less than 14cm in diameter. Small in size didn't translate into a plain cake. It had original, matcha and cocoa flavours all in one cake. Although only 10g of oil was used, the cake was soft and moist 😋

Pan size: 14 cm round cake tin
I bought this small metal tin from Daiso.

Ingredients

All ingredients in room temperature
Usng 55g Omega 3+6 eggs

2 egg whites
Pinch of salt
50g fine sugar

2 egg yolks

70g top/cake flour

55g milk
10g condensed milk
10g rice bran/mild flavour vegetable oil

1 tsp cocoa powder, 2 g
~1.5 tsp hot water

1/4 tep matcha powder
~1 tsp water


Directions

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

2. Combine milk, condensed milk and rice bran oil into one cup. Set aside.

3. Mix cocoa powder and matcha powder with water into two smooth paste in two separate bowls. Set aside.

4. In a clean and dry mixing bowl, add a pinch of fine salt to egg whites. Beat egg white till frothy, then gradually beat in the fine sugar till it almost reaches firm peak.

5. Beat in the egg yolks, one at a time, till well combined.

and the beaten egg can hold itself up for at least 5 seconds.

6. Sieve in 1/3 of the flour, then followed by 1/2 of the milk mixture from Step 2. Alternating between flour and milk in this sequence:

flour - milk - flour - milk - flour




Use a spatula to do a thorough mixing to ensure no liquid settle at the bottom.

7. At end of the mixing, I got about 303g of batter. Add 100g each of the batter to mix with the cocoa and matcha paste in two separate bowls.

8. Pour the cocoa batter into the prepared cake tin. Tap the tin to level the batter. 
Steam at medium heat for about 3 minutes, then lower the temperature to medium-low for 2 minutes, or when the surface of the batter has dried up.

Without removing the cake tin, pour the matcha batter over the cocoa layer. Wait till the batter has spreaded out evenly, cover the lid, and steam at the same temperature for 5 minutes.

The lid of my pot has a vent to facilitate the steam from escaping.

After 5 minutes, repeat the step for the original flavour batter. Let the final steaming extend to 10~12 minutes, or till an inserted cake tester draws out clean.

End of steaming.

9. After lifting out the cake tin, drop the cake with the tin from a height of about 10 cm for 3 times. This is the prevent the cake from excessive shrinking after cooling down.
Let the cake stay in the cake tin for about 5 minutes before transferring to a wire rack to cool further.


10. Cut and enjoy😋






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