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Tuesday, November 10, 2009

Pork Floss Steamed Cake 肉松蒸蛋糕

记得第一次做的肉松海绵蛋糕爸爸吃了赞不绝口,翻看记录,那竟然是今年4月份的事了。休假在家等待D放工回家一起回去探望爸爸妈妈时,我决定再做这款爸爸爱吃的蛋糕带回去给爸妈吃。

这回我想用蒸的蛋糕体,妈妈很爱吃蒸鸡蛋糕,我这么做就可以一举两得。翻找蒸鸡蛋糕的食谱,让我发现这个在《孟老师的100道小蛋糕》里的清蒸柠檬蛋糕,我选用了这个食谱,把食谱里的柠檬汁换成了豆奶。


这个蛋糕的口味很清爽,加上咸咸甜甜的肉松,百吃不腻。晚上把蛋糕带回家,到隔天中午蛋糕就被我们吃光光了。我唯一不喜欢的是蛋糕有点松散的组织,不知道是配方的问题,还是我做得不好(我怀疑可能是鸡蛋打发不够,又或者是鸡蛋还没完全回到室温我就开始打发)。

Ingredients:
(A)
250g eggs (about 5 eggs)
170g castor sugar
(B)
190g low protein flour (cake flour)
½ tbp + ¼ tsp baking powder
(C)
3 tbsp soya milk/ milk
3 tbsp vegetable oil (I used canola oil)
(D)
Adequate pork floss/ chicken floss

Method:
1) Line a 20cmx20cm cake pan with baking paper. Combine and mix (C) together.
2) Beat (A) with an electronic mixer. Start at low speed then change to high speed beat until the mixture turns pale and thick (lift up the beater, the drip will stay visible for a while on the mixture, see here). Change to low speed and beat for about 1 min.
3) Sift in (B) and add (C) to the egg mixture, use a spatula or hand whisk to mix till well combined. Rest for 10 mins.
4) Pour half of the batter into the cake pan, steam with high heat for 10 mins with boiling water.
5) When done, sprinkle (D) on top and pour the remaining batter, steam with high heat for another 10 mins.

Note:
If the egg mixture is beaten to the right stage, after adding flour, the flour will not sink immediately.

25 comments:

  1. 看得出很松软,我想吃一片:D

    ReplyDelete
  2. Jasmine,

    谢谢你的赞赏。

    Anncoo,

    没问题!

    ReplyDelete
  3. 味道如何??
    可以给我吃?

    ReplyDelete
  4. I was just thinking of making these.. Thanks for showing the steps to this!
    The cake looks very fluffy and yummy!

    ReplyDelete
  5. Sock Peng,

    味道就是蒸鸡蛋糕配上肉松,可以想像得到吗?


    当然可以请你吃。

    ReplyDelete
  6. tracieMoo,

    You are welcome! Let me know after you try this. Hope u like it.

    ReplyDelete
  7. Another nice recipe from you.
    How I wish to have the time to try all your recipes coz they look equally good. But my girl always goes to sleep very late, so I gotto delay my plan.

    ReplyDelete
  8. 1/2 tsp + 1/4 tsp baking powder? Both measurement for baking powder or there is something else missing? TQ.

    ReplyDelete
  9. This comment has been removed by the author.

    ReplyDelete
  10. Hi Anonymous,

    Total is 3/4 tsp but usually our measuring spoon we only have 1/2tsp or 1/4tsp. So I think that's the reason why the recipe written as 1/2tsp + 1/4 tsp.

    Cheers.

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete
  12. Hi Joanne,

    Thanks for your lovely comment. Very soon when Sarah is bigger, I am sure you will have more time to bake and she can even be your helping hand. :)

    ReplyDelete
  13. Hi Angela,

    I really hope I can sharpen my baking skill, so by the time Sarah is getting bigger, I will trouble you with my enquiries. Dont mind ya:-)

    ReplyDelete
  14. Hi Joanne,

    Don't mention, I am just sharing and learing at the same time. Next time maybe I need to ask you more question.... on how to take care of my newborn, haha.

    ReplyDelete
  15. Sure sure...I would love to share my 2cents about taking care baby.
    But I am sure you will know how when the time comes.

    ReplyDelete
  16. 我妈妈最~~喜欢肉松了。肉松蛋糕的口感真得很特别。我记得我的第一次是在BreadStory那边买的,超好吃。想问一下,有没有用咸鱼或咸蛋还是虾米做的蛋糕?哈哈,很奇怪Leh~我爸爸问的。(他是腌制咸食的超级粉丝啊!!)

    ReplyDelete
  17. CarinE ,

    你爸爸真有趣。

    真的有咸鸡蛋糕,就是类似像这样的蒸鸡蛋糕加入咸蛋黄(很像月饼加入咸蛋黄一样),咸咸甜甜的,我觉得应该很好吃。

    咸鱼和虾米蛋糕就不曾听过,但我有一个虾米饼干的食谱,可能会尝试做。

    ReplyDelete
  18. First of all, than you for sharing your recipe.

    I have a question here.

    After i sprinkle the chicken floss on top of the first layer and i pour in the remaining batter. The chicken floss has mix together with the chicken floss.

    And it makes the outlook so ugly although the taste is fine. May i know how to make it perfect like urs ?

    ReplyDelete
  19. Kay,

    Did you reserve sufficient batter to spread on top?

    The batter should be thick and not runny, by right it shoudn't mix with the pork floss. Rememember to beat the eggs & sugar till thick and fluffy. Then the final batter will have the right texture.

    Do try again. Happy baking!

    ReplyDelete
  20. Angel,
    I am here ..
    wow...steam one better and look good...
    sure I will make it one..
    Wait for me .... ciao...

    ReplyDelete
  21. Mrs Dong

    Sure will wait for u. Kekeke

    ReplyDelete
  22. Hi,
    Did you cut the cake immediately once it's done? or have to wait till it cool completely?

    ReplyDelete

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