A nice aromatic steamed cake in pandan, vanilla and cocoa flavours, with a subtle tea scent coming from the black tea dust at the bottom layer.
Since Halloween is just round the corner, so just gave the cake a little spooky design using the cocoa batter 👻🦇👻🦇
Ingredients
All ingredients in room temperature except cold eggs
Using 55~56g eggs
{A}
2 egg whites, cold
Pinch of low sodium salt
20g fine sugar
15g raw sugar/fine sugar
2 egg yolks, cold
{B}
60g top/cake flour
1g milk powder, optional
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}
2g black tea dust, from 1 teabag
{E}
3g cocoa powder, mix with
3g hot water, into a smooth paste
Directions
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.
6. Transfer about 1/2 of the batter into a bowl , and mix in 2g of black tea dust.
Pour the black tea batter into a 135x45mm round pan lined with parchment paper. Lightly rap the pan to level the batter.
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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