I revised the steamed pandan soya milk cake to steamed pandan soya milk ZEBRA cake as I find the latter has a nicer presentation of the cake π The ingredients were basically identical except the pouring of the batters to the cake pan.
original version |
Multigrain soya milk (organic soya beans, red kidney beans, French puy lentils, pumpkin seeds, black beans, almonds, walnuts, green mung beans and pandan leaf) and its pulp smell so nice. Therefore, it's a waste not to add them to my steamed cake.
multigrain soy pulp |
The soft, moist and velvety steamed cake has a zebra pattern in the profile made by alternating the original batter with the pandan batter. The pandan batter was made by adding pandan powder.
Working video of the original recipe:
Ingredients
All ingredients in room temperature except cold eggs
Using 55g eggs
All ingredients in room temperature except cold eggs
Using 55g eggs
{A}
2 egg whites, cold
Pinch of low sodium salt
15g fine sugar
15g raw sugar/fine sugar
2 egg yolks, cold
{B}
58g top/cake flour
2g milk powder
{C}
50g home-brewed multigrain soy milk
10g condensed milk
10g rice bran oil/mild flavour veg oil
1/4 tsp vanilla extract
5g multigrain soy pulp
{D}
About 1/2 to 3/4 tsp pandan powder
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.
3. in a clean and dry mixing bowl, beat egg white with salt, fine sugar, and raw sugar till reaching firm peak.
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. Transfer about 2/5 of the batter to a small bowl.
mix {D} to the batter in the small bowl.
8. Lower the cake pan into the pot of boiling water, and stand on a steamer rack. Steam at medium-low heat for 5 minutes; lower to low heat and continue to steam for 12 minutes. Turn off the heating, without opening the lid, let the cake simmer for 5 minutes to gradually “cool down”.
Let the cake cool down for 5 minutes before lifting out of the cake pan.
10.Cut the cake after cooling down.
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