Cake steamed without baking, cool without fire! The most summer super simple traditional cake --- cool cake(dan gao yong zheng bu yong kao qing liang bu shang huo zui xiao xia de chao jian dan chuan tong gao dian qing feng liang dan gao )

Cake steamed without baking, cool without fire! The most summer super simple traditional cake --- cool cake

Introduction:

"The temperature has jumped to more than 30 degrees in the past two days. Summer waves are coming and the heat is unbearable. What should we do! Today, I'd like to introduce a cool and sweet Sichuan Traditional cake - cool cake. I remember when I was young, it was very convenient to buy. Because it was steamed, it had high water content and short shelf life. Nowadays, cake houses rarely make it, and it's hard to find it in the streets and alleys. But its delicate taste is completely different from the oven shaped pastry, which makes you savor the sweetness of childhood! And in such a hot day to enjoy, cool not fire oh! The most important thing is that the ingredients of the cold cake are simple (only need eggs, flour and sugar), and the production is super fast. After all, most of my friends are very busy. They usually have no time to bake. Therefore, Liangliang strives to recommend the simplest and most convenient recipe to everyone, so that everyone can enjoy the delicious and healthy pastry most easily. Well, no more nonsense. Let's do it now! "

Production steps:

Step 1: weigh the material and sift the flour first.

Step 2: put all the eggs and sugar into the mixing container (my picture is an example of two eggs).

Step 3: add water to the steamer (preferably a deeper steamer), install the steamer rack, and fire.
Start the electric egg beater, first use the middle range to stir for about one minute, and then use the low range to stir.

Step 4: beat the eggs until they are four or five times the size of the original, and they are in a light white foaming state.

Step 5: add the flour into the egg paste, turn it up from the bottom of the paste by hand or rubber scraper, and mix the flour and egg paste evenly. Note: do not circle the stirring or mixing, otherwise it will defoaming, this is the egg cake, not the cake! Remember, hehe.

Step 6: mix the batter.

Step 7: pour the egg paste into the container, put it into the steamer, and steam over high heat for 15-30 minutes.

Step 8: after the cream is puffed, steam for 5-10 minutes.

Step 9: after steaming, remove the lid immediately, take out the cool cake and cool it thoroughly in the shade. (it must be completely cool before eating, ha ha) then, divide it into small pieces, and you can enjoy it. Note: it must be eaten in time, because it has a large water content, so it has a short shelf life.

Materials required:

Egg: 150g

Low gluten flour: 90g

Sugar: 100-150g

Note: we must wait until the cake is completely cool to eat Oh, don't worry Oh, because not yet cool cool cake taste and cool to eat completely can't compare ha, ha ha

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Dan Gao Yong Zheng Bu Yong Kao Qing Liang Bu Shang Huo Zui Xiao Xia De Chao Jian Dan Chuan Tong Gao Dian Qing Feng Liang Dan Gao