Steamed pot cake

Published Mar 20, 2022 at 02:15am ET

Steamed pot cake

I went to the bakery a few days ago to buy some small cakes for my baby to eat. When I came back to eat, I found that they were sour and spoiled. I was very angry. There is no oven at home for the time being, but I decided to learn how to make cakes for my baby at home. At least it is safe and sanitary.

Food Material List

1 pumpkin puree 160g
2 Low-gluten flour 85g
3 Sugar 90g
4 Vegetable oil 20g
5 Pure milk 30g
6 corn starch 8g
7 Yeast powder 2G
8 Egg 5
9 salt 2G
10 Lemon juice or white vinegar Several drops

Operational steps

1 First, prepare the pumpkin, slice it, peel it and steamed it.
2 Group A material, egg white and sugar, dosage I wrote on the picture.
3 Group B, materials and dosage are all on the picture.
4 First, pour the egg white into an oil-free container and put it in the refrigerator for refrigeration, which is easy to beat.
5 Prepare a clean, anhydrous container and pour in milk and sugar.
6 Stir well and pour in vegetable oil (I use peanut oil)
7 Pour in corn starch
8 Angel yeast
9 Stir to make it mixed evenly
10 Screening of low gluten flour
11 Pour in pumpkin paste and stir well.
12 Add egg yolk
13 Stir well. All the stirring mentioned here is the same way we usually stir-fry vegetables. Stir up and down, dont circle it. To avoid failure, Ive been speculating all the way. Make the yolk paste ready for use. Next to do egg whites, faster, worry about yolk paste fermentation in summer.
14 Take the egg white out of the refrigerator, open the beater in the largest gear, and beat it to foam. As shown in the figure, add one third of the sugar.
15 Beat until slightly streaked, add a second sugar
16 You can stand up slightly and add the last third of the sugar.
17 Finally hit the egg white can stand up, Im not enough, can also play for another minute or two, baby noisy, thats all.
18 Add one third of the egg white into the yolk paste, stir-fry the vegetables, stir-fry up and down evenly.
19 Continue, pour in the remaining protein, stir-fry evenly, can not draw circles, faster.
20 Thats all right.
21 Take an eight-inch mold. If not, use a container the size of a rice cooker. Brush it with a little butter or vegetable oil. I brush it with some peanut oil.
22 Pour the cake paste into the mould and shake it flat slightly.
23 When there is no fresh-keeping film at home, I wrap it in tin paper and then stick a few small holes in it with toothpicks.
24 The pot boiled water, steamed, first pad a grate, waterproof, put on the cake mold, covered, steamed for 35 minutes. After steaming, turn off the heat and simmer for a few minutes before opening the lid.
25 Opening is a beautiful cake.
26 After demoulding, it retracted a little, but it was delicious.
27 Finished product drawings
28 Finished product drawings

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