You Can Make Cake Without an Oven: Easy Steamed Cake – Nutritious, Delicious, and Won't Cause Heatiness, Perfect for Kids to Eat Every Day
Hi~ friends, welcome to Little Goose Food. A few days ago, a friend privately messaged me, saying that they didn't have an oven, could they share a rice cooker cake? Rice cooker cake has been very popular recently, and I love watching the comments when browsing short videos, and I discovered that many people have failed to make it, and some friends' rice cookers have even been scrapped.
So today, Little Goose will share a cake that can be made with a regular steamer instead of an oven or rice cooker. It's delicate, soft, and doesn't collapse, it's nutritious and delicious and doesn't get hot. The recipe is simple and worry-free. Let's take a look at what Little Goose did.
You can click below to watch the video.Delicious and not hot steamed cake, simpler than rice cooker cake, super detailed recipe, it's hard to fail,
Required Ingredients
5 eggs, 100g low-gluten flour, 50g milk, 40g edible oil, 60g white sugar, 40g edible oil
Specific Instructions
1First, beat 5 fresh eggs into a large bowl with no water or oil, then pour the egg yolks into another large bowl, add 40g white sugar and 40g edible oil to the egg yolks, and 50g pure milk, and stir until smooth.
2Then sift in 100g low-gluten flour, and fold it in with a spatula until a smooth paste is formed. If you don't have low-gluten flour, you can also use 80g ordinary flour plus 20g cornstarch. If you don't have cornstarch, use ordinary flour completely, but the texture won't be as soft.
3Add 60g white sugar to the egg white, first beat at low speed until small bubbles appear, then switch to medium speed and beat until stiff peaks form. You can insert a toothpick and it should not fall, that's the right state.
4First pour half of the meringue into the yolk paste and fold it in evenly.
5Then pour the other half of the meringue into it and fold it in evenly, don't stir with a circular motion.
6Prepare an 8-inch cake mold, brush a thin layer of oil on the bottom and sides, pour in the batter, and then gently shake it to remove air bubbles. If you don't have a cake mold, you can use a stainless steel basin.
7Add plenty of water to the pot and boil it, then immediately pour in the batter, which can reduce the collapse. Cover the top with a plate and steam for 40 minutes on high heat. After the time is up, turn off the heat and let it stand for 10 minutes, then open the lid and let it stand for a while to prevent it from collapsing and shrinking.
8After taking it out of the pot, invert it, and let it cool slightly before demolding. Cut into small pieces and enjoy.
Fragrant and delicious steamed cake is ready! It's soft and sweet like a sponge, more moist than cakes baked in an oven, and tastes even better.
It's not raw in the middle, it doesn't collapse or shrink, it's really simple and delicious.
I'm Little Goose, an original author in the food field. Thank you for reading, welcome to share and exchange in the comments. If you have any doubts or better methods, please leave a comment, and Little Goose will reply to you. Food tutorials will be updated daily. If you like it, please collect and follow. See you tomorrow, bye bye
