Strawberry Milk Steamed Cake

A simple steamed milk cake in strawberry flavour decorated in Christmas mood 🎄🎅 as the festive was drawing near in a month 😊

A light texture with mild sweetness cake that my family enjoyed 🎂

Working video 📹:

Ingredients
All ingredients in room temperature except cold eggs
Using 55g eggs

{A}
2 egg whites, cold
Pinch of low sodium salt
20g fine sugar
10g raw sugar/fine sugar
2 egg yolks, cold

{B}
60g top/cake flour
2g milk powder 

1/8 tsp strawberry flavour powder *

{C}
50g low fat milk
8g condensed milk
8g grapeseed oil/mild flavour veg oil

{D}
1 drop red food gel

{E}

1 drop green food gel

* You can replace the strawberry flavour powder by about 1/2 tsp vanilla essence adding to Ingredient {C}

This is the strawberry flavour 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.

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 almost firm peak. 

Mix in yolks and beat till reaching ribbon stage as batter{A}.

4. Mix in 1/3 of {B} to batter{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 1/4 of the batter to a small bowl to mix with {D}, and another 1/4 of the batter to mix with {E} in another small bowl.

7. Pour a small amount of the original batter into one 135x45mm round pan lined with parchment paper. 

Next, pour a small amount of batter {D} over the original batter, aim at the center. 

Repeat the process for batter{E}.

Repeat the same sequence till all batters have been used up. Lightly rap the pan to level the  batter.

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”. 

9. Open the lid carefully in order not to trigger any condensed water droplet from dripping onto the cake surface. Drop the cake with pan over a cloth thrice. 

Let the cake cool down for 5 minutes before lifting out of the cake pan. 

10. Cut the cake after cooling down.