When people are staying at home, various handmade delicacies have quickly gained a foothold, including steamed cakes.

Whether it's seniors or children, they all love to eat steamed cakes because firstly, steamed cakes have a soft and tender texture, and secondly, they don't easily cause dampness.

For such a delicious pastry, how could a baker miss making it? Let's take a look at how to make steamed cakes.

Strawberry Milk Rice Cake

by: Xiao Xiao Deng's Baking

Ingredients

Milk 160g Newliang Rice Flour 150g White Sugar 10g Dry Yeast 1.5g Strawberries Appropriate Corn Oil Appropriate Cake Paper Membrane 5 pieces

Instructions

01 Prepare all the ingredients, yeast, white sugar, and milk, and weigh them all accurately

02 Add white sugar to the milk and stir until the white sugar is completely melted with no granules

03 Add the yeast and continue to stir until the yeast is completely melted

04 Add the weighed rice flour

05 Use an egg separator to stir evenly until it becomes thick and smooth

06 Cover with food-grade film and leave in a warm place to ferment for 45 minutes, with a bubble on the surface

07 After fermentation, stir again to eliminate the air bubbles, this step is very important and cannot be omitted

08 Brush an appropriate amount of corn oil on the cake paper membrane for easy demolding

09 Pour the rice flour dough into the paper membrane and place it in a steamer, and re-ferment for 20 minutes

10 Place strawberries on the surface, bring a pot of water to a boil, steam for 18 minutes, turn off the heat and simmer for 5 minutes before eating

Finished Product

Tips

• Newliang rice flour is also known as rice flour, if you don't have Newliang rice flour, you can crush large rice, but the texture may be a bit rough
• Milk in summer, use warm milk
• After fermentation, you must stir to eliminate the air bubbles, don't be lazy
• Don't open the cover halfway, turn off the fire and simmer for a while before opening, otherwise it will shrink

Purple Potato Sweet Potato Steamed Cake

by: Monkey's Food

Ingredients

120g peeled purple sweet potato, 160g yogurt, 50g low-gluten flour, 2 eggs, 18g fine sugar

Instructions

01 First prepare a square container, place a oil paper at the bottom of the container, then brush the sides of the container with edible oil, this is to prevent sticking, which can better demold

02 Wash and peel the purple sweet potato, cut it into slices and steam it until fully cooked

03 After the purple sweet potato is cooked, leave it at room temperature until it's lukewarm, then pour it into a food processor, add yogurt, fine sugar and eggs, and beat it into a paste

04 Pour the purple sweet potato paste into a large bowl, add flour, and stir with a manual beater to form a smooth dough

05 Then pour the purple sweet potato cake batter into the prepared container

06 Cover the bowl mouth with a heat-resistant food-grade film, poke several holes in it, and send it to the pot for steaming, the water in the pot must be sufficient, cover the lid and turn on the fire, steam for 50 minutes to 60 minutes, then turn off the fire and simmer for 5 minutes

10 After steaming, immediately invert the steamed cake onto a cooling rack and let it cool completely

11 After the cake cools, demold it, I just demold it as soon as it's hot, but I suggest that you should wait until it's completely cool before demolding

12 Arrange the cake and share it with friends

• Finished Product
• Tips
• 1, When separating the protein, you must put it in a clean and dry container, and don't have any egg yolk in the container, otherwise it will be difficult to beat up

2, When beating the protein, you can start boiling water in the pot

3, When mixing the cake batter, stir it evenly until it's smooth

4, When combining the beaten protein and the egg yolk batter, you must use the folding method, don't use a circular method, if you don't know the method, you can watch more related videos.

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