Steamed Soft Egg Cake 棉柔蒸蛋糕

 

Yield: One 14cm round cake

Ingredients:

2 eggs, separated, room temperature
60g fine sugar

50g milk, room temperature

15g condensed milk
10g coconut/mild flavour vegetable oil

70g top flour
1/4 tsp baking powder, optional

材料

2粒 蛋，蛋白蛋黄分开

60ｇ 细糖

50ｇ牛奶

15ｇ炼奶

10ｇ椰/食油

70ｇ低筋面粉

1／4小匙 泡打粉，可省略

Directions:

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

把一个14cm的蛋糕模铺上不沾粘烘烤纸。

2. Mix flour with baking powder using a hand whisk. I didnt add baking powder in my recent bake.

将低筋面粉与泡打粉混均。近来的蛋糕都没加泡打粉了。

3. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.

以高速将蛋白打成泡沫状，大约需1分钟。

4. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.

将电动打蛋器减速至最低，分三次将糖加入蛋白中。待混均，再以高速打发蛋白至湿性发泡，大约1到2分钟。当举起打蛋器，蛋白的尖角会弯曲。最后以低速打1/2到1分钟，让蛋白更细密。

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

加入蛋黄，混均才加入另一颗蛋黄。

6. Start to boil a small pot of water, to be ready for steaming the cake later.

可开始煮热水于一锅中。

7. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.

将面粉混合料分三次筛入蛋糊中，用打蛋器以手操作混合。

8. Pour milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before mixing throughout the batter. 

Use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.

Similarly, try to mix the batter with minimum mixing time.

将牛奶、炼奶和油先倒入一个碗中。再慢慢的倒入面糊上，用打蛋器轻轻的和上层的面糊混均才做整体混合。最后一面轻敲钢盆，一面用刮刀从底部将面糊翻上，直至面糊细滑无汽泡。

9. Pour 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.

再将蛋糕面糊一面慢慢倒入，一面轻敲蛋糕模，以铺平面糊和震掉汽泡。

10. 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 10 minutes.

将蒸架放入滚着沸水的锅，放入装着蛋糕糊的蛋糕模，用中高火，蒸10分钟，再转中小火，蒸10分钟直至蛋糕熟透

11. 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. 

插入竹签查看蛋糕是否已熟。在将蛋糕移到架上降温前，趁热将蛋糕连同蛋糕模摔在台面2～3次，这有助避免蛋糕缩小太多。

12. Remove the cake from the cake tin and let it cool on the wire rack.

13. Cut and serve :)

切块享用 :)

14 June 2017 
A soft and moist cake with a faint coconut aroma. Using coconut oil instead of rice bran oil.