Wednesday, 20 August 2014

Swirl Nutella Steamed Cake 蒸Nutella线条蛋糕

A velvety steamed cake top with flavourful Nutella spread ^.^

Yield: One 14cm round cake

All ingredients in room temperature

2 egg whites
1/2 tsp lemon juice
60g fine sugar
2 egg yolks

50g milk, room temperature
15g condensed milk
10g vegetable oil

80g top flour
1/2 tsp baking powder 

1 tbsp Nutella, fill in a plastic bag

2粒 蛋,蛋白蛋黄分开
60g 细糖
1/2小匙 泡打粉
1大匙  Nutella 


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

2. Mix flour with baking powder using a hand whisk.

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. Then add in the lemon juice.

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 beat well.

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

7. Sieve in 1/3 of the flour mixture, to the batter and mix 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.

8. Pour milk, condensed milk and vegetable oil in a bowl. 
Add in 1/2 of the milk mixture, to the batter and mix using the whisks. 
Mix well with the surface layer before mixing throughout the batter. 

Alternating between flour and milk  mixture, till both ingredients have been used up.
Flour ➡️milk➡️flour➡️milk➡️flour

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 baqtter with minimum mixing time.

9. Pour 1/2 of the batter slowly into the lined cake tin. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.
Squeeze in 1/2 of the Nutella in random pattern.
随意的挤入1/2的Nutella 。
Top up with remaining batter and Nutella.

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 8 ~10 minutes. Then reduce the heat to medium low for another 8~10 minutes.

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. 

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

13. Cut and serve :)
切块享用 :)

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