A sweet and savoury steamed cake with a greed for good flavours.
🔆 Top layer - added freshly roasted and ground black sesame seeds
🔆 Middle layer - pork floss + green scallions + coriander stems
🔆 Bottom layer - flavoured by vanilla and pandan
Video 📹
Ingredients
All ingredients in room temperature except cold eggs
Using 50~52g eggs
{A}
2 egg whites, cold
Pinch of low sodium salt
20g fine sugar
15g raw sugar/fine sugar
2 egg yolks, cold
{B}
58g top/cake flour
1/4 tsp pandan powder, optional
{C}
50g low-fat milk
10g golden syrup/condensed milk
10g rice bran oil/mild flavour veg oil
1/4 tsp vanilla extract
{D}
15g crispy pork floss
1g green scallions, finely chopped
1g coriander stem, finely chopped
{E}
7g freshly roasted & ground black sesame seeds
1. start to boil about 130g of water in a small pot in medium-low heat. Cover the pot with a glass lid with a steam vent.
2. mix {C} ingredients in a small glass. Set aside.
3. in a clean and dry mixing bowl, beat egg white with salt, fine sugar, and raw sugar till reaching firm peak. Mix in yolks and beat till reaching ribbon stage as {A}.
4. mix in 1/3 of {B} to {A} using an electric hand mixer.
5. pour and mix in 1/2 of {C} mixture. Continue to mix in the remaining {B} and {C} in alternating sequence. End the mixing with {B}. Use a silicone spatula to do a final mixing into a smooth batter.
6. pour 1/2 of the batter into one 135x45mm round pan lined with parchment paper. Lightly rap the pan to level the batter.
7. scatter {D} mixture over the top of the batter in the pan.
10. open the lid carefully. Drop the cake with pan over a cloth thrice. Let the cake cool down for 5 minutes before lifting out of the cake pan.
Cut the cake after cooling down.
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