Steamed cake in tea bowl(cha wan zheng dan gao )

Steamed cake in tea bowl

Introduction:

"No oven with steamer, no mold with tea bowl, steaming out soft sweet refreshing small cake!"

Production steps:

Step 1: brush a thin layer of corn oil on the inside of the tea bowl (except the amount) for standby;

Step 2: put corn oil, lemon dander and fresh lemon juice into a small bowl, beat them with egg pump until they are well mixed, and there is no oil on the surface;

Step 3: the whole egg liquid is mixed with fine sugar, and the electric egg beater is used for high-speed beating, and the color is yellow at the beginning;

Step 4: beat until slightly white, turn to medium speed, and continue to beat until the volume is expanded, the color is white, and the egg paste is thick. The egg paste dripping from the beating head will not disappear immediately;

Step 5: turn slowly and continue to beat for 2 or 3 minutes until the egg paste is smooth and delicate;

Step 6: sift in low gluten flour at one time (mix and sift together if you use baking powder). If the egg paste is in place, the sifted flour will not sink immediately;

Step 7: add the mixture of corn oil, lemon dander and lemon juice;

Step 8: first use the egg to stir up and down until there is no dry powder;

Step 9: change the scraper, turn it from bottom to top, cut and mix it evenly and smoothly;

Step 10: pour into the greased tea bowl, about 8 or 9 minutes full, and let it stand for about 10 minutes;

Step 11: steam the steamer over high heat, put in the tea bowl cake embryo, cover the pan, turn to medium heat, steam for about 15 minutes;

Step 12: stick a bamboo stick into the inside of the cake and pull it out. If there is no sticky paste, it is ripe. If there is still sticky egg on the bamboo stick, cover the pot and steam for a while.

Materials required:

Low gluten flour: 95g

Fine granulated sugar: 95g

Whole egg: 135g

Corn oil: 1.5 tbsp

Lemon peel: 1 / 2 tsp

Fresh lemon juice: 1.5 tbsp

Baking powder: 1 / 2 teaspoon (optional)

Note: 1, this cake is very soft, delicious, no matter the way of steaming or refreshing lemon flavor are very suitable for the current hot season, is a rare summer cake. 2. If you have confidence in whipping the whole egg, the baking powder in the formula can be omitted. 3. You can also use orange juice and orange peel instead of lemon juice and lemon peel. The fruit flavor will be stronger and the taste will be sweeter. 4. Be sure to wait for the steamer to steam after the fire, and then start steaming. The steaming time should be adjusted according to the size of the tea cup. 5. Of course, tea cups can be changed into moulds, and "steaming" can also be changed into "baking". No problem!

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Cha Wan Zheng Dan Gao