Traditional Steamed Egg Cakes. Recently I attended a course and one of the lessons was actually steaming a huat kueh So whilst I was steaming this Traditional Egg Cake, I was telling the mom at the same time that I wondered if mine egg cake will end up having a. The Japanese steamed cakes are made with very simple ingredients: flour I've seen some steamed cake recipes with egg white only so it should work fine! And yes, you can use self Laura wrote: Is it possible to steam cup cakes in a traditional steamer?
After it cools down a bit out of the steamer, just use a spoon to scoop out that delightful Chinese steamed egg goodness! At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. You can have Traditional Steamed Egg Cakes using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Traditional Steamed Egg Cakes
- Prepare of egg mixture.
- It’s 2 of eggs.
- It’s 3 tbsp of sugar.
- You need 2 tbsp of fresh milk.
- You need 2 tbsp of vegetable oil.
- Prepare 3 tbsp of condensed milk.
- You need of flour mixture.
- You need 2 tsp of baking powder.
- It’s 2/3 cup of all-purpose flour.
I got lots of requests concerning about measuring the ingredients in volume like cups, tablespoons and teaspoons. For traditional Chinese stir fries or soups, I used to. Singapore Home Cooks: Traditional Steamed Egg Cake by Connie Tan. Mix & sieve flour, cocoa powder and baking powder.
Traditional Steamed Egg Cakes instructions
- Lightly beat the eggs, add in sugar,milk, oil and condensed milk. Pls ensure that each ingredient is being mixed together before adding the next one..
- Mixed the baking powder and the all purpose flour. Add the mixture into the egg mixture and gently stirred until the mixtures are combined. Do not over-mixed for spongy effect..
- Steam in hot boiling water for 15 mins..
Put all the chocolate chips and mix well. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake. Place the yolks in a large bowl along with the sugar and water. Cake can be steamed in a wok without a "steamer". This steamed sponge cake, called bak tong gou (literally "white sugar cake") is a Cantonese classic often eaten at the end of a dim sum meal.
