Sift in flour into the egg mixture little by little, fold in gently. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm … If not, the cake can't rise properly.Second, when fold-in the flour, beware not to knock out the air from the egg and sugar mixture. Soymilk Steam Egg (2 ingredients, 8 minutes) | JewelPie January 6, 2014 […] The perfect Chinese steam egg is easy to prepare but difficult to master. is Ma la Gou = malay steamed sponge cake? Garlic Butter Tiger Prawns (Tutorial Video), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes. When it comes to cooking this steamed cake, all you need are eggs, flour and sugar. I live in Melbourne and I don't think the supermarket stock cake flour here. He then puts the lid on again and steams over low heat for four minutes. A steamed egg cake is new for me. We can make soft and HEALTHY cake with ordinary tools. Perhaps you can say it’s the Chinese equivalent of Chawanmushi. It's very fine and delicious. cover with aluminium foil or place a pate to prevent water from entering while steaming cake. . Thanks. If there's not enough air, means that the egg mixture is not beaten long enough, it doesn't have enough strenght to support the inner structure of your cake.It seems that the flour of your cake had sinked to the bottom without enough support while cooking.Or else, the air was knocked out while folding in the flour. Thank you very much! Christine's Recipes: Easy Chinese Recipes | Delicious Recipes Pour out mixture into Thermo Server. My parents said it was excellent..Fluffy and moist. Using low speed, gradually whisk in sifted all-purpose flour. By lifting up your mixer, if the egg mixture drops after 3 seconds, that's very very slow, your egg mixture is blended well. :)Cake flour has got less protein compared to normal flour (all purpose flour) and self-raising flour, so the cake made by it would be more delicate, giving you a fine texture. Did you beat the eggs on fast or slow? We have to look for a light, fluffy, thickened egg and sugar mixture with volumn increased, that incorporates as much air inside as possible. all purpose flour, unsalted butter, dark brown sugar, confectioners sugar and 15 more. I have beaten the egg and sugar till it became fullfy and yet it still doesnt rise. Such a beautiful history for such a beautiful cake! i always find American style cakes ones too sweet but can never find recipe that is close to the ones that chinese bakery uses. After reading your post, it's time & my turn to made this for my mum to eat too. I love this cake...so light and soft...haven't had it for ages...yours look perfect! @Amy Lee:Please refer to this post and convert the measurements.Same here. thanks heaps. That works too. It's a very common problem while steaming. Steam for 15 minutes, knife should come out clean when inserted. Would you like any vegetables in the recipe? This steamed pastry has the springiness of angel food cake but a fuller flavor, similar to a French genoise but softer and moister. @Anonymous:The texture of this steamed cake is solely rely on the support of the air beaten inside. The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Method . Osme say that beatingeggs on slow speed helps to make it hold air better. 1. Instead of frying or boiling, the eggs in this recipe are steamed, with onion, green chilli etc. Hi Christine, This cake reminds me of my aunt's steam cake. @Lynn:If everything was done correctly, I really don't know what's the problem. Ok... this looks simple enough for me to try too! For more step-by-step recipes and cooking tips, visit my website at Hi ChristineThanks for the recipies but alas to say I am one of the failures. Pour the cake batter into the prepared lined bamboo steam tray. Add eggs to a large mixing bowl. Line 9-inch cake pan with wax paper. Hi Christine, the cake didn't rise .. A recipe that works best if an electric mixer with a wire whisk is used to beat the batter. @AnonymousIt all depends on how well your electric mixer performs. :). Sift in flour and gently fold in with a metal spoon. Blend on low for 3-5 minutes until smooth. Do not over mix. Thank you for the wonderful recipe. What about using self-raising flour? Use an electric mixer to beat until completely combined before adding another egg with sugar. My mom used to make it for me when I was a kid and I've always loved the eggy softness of this simple cake. @Anonymous:Cake flour is a kind of low gluten flour, normally used for making delicate, soft cakes. It happened to me a nd I really don't know why? DIRECTIONS. I might try your steamed one next time. Beautiful cake so smoth and fine crumbed. It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. it turns out very aroma but a bit dry or hard but is still nice to eat consider this is my 1st try. Hi Christine! I make the cake today and it is puffy and soft and chewy. Ingredients # 8 eggs # 160g castor sugar # 160g plain flour, sifted # 175ml ice-cream soda . it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! Every year, during Chinese New Year, we buy or sometimes make this cake for prayer purpose but having said that, they taste really good eaten by itself and served with afternoon cuppa. By the time I convert to cups from grams, I will loose my interest of making the dish. Pour the batter into the steamer. Pour mixture into cake pan. First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. On medium high speed, continue to beat till double in volume and the batter is thick, creamy and pale. Do you want to eat cake but you don't have an oven? Thanks for sharing. Thank for the share of your recipe. even after 5 mins, can't get the fluffy texture, thus making my cake a bit dry!but my cake looks very yellow than your white? Dear Christine, I need your advise: I tried to make sponge cake twice: steam and baking. Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! can i just use a steel one? Continue to beat the eggs and sugar over high speed for about 5 minutes until the volume of the mixture increases, becomes soft and bubbling. This is going to be a recipe that I will be making a lot. Thank you for the tips! I've been looking for the perfect recipe for so long! Will it afect the texture? You might like to put a plate on top and avoid the surface of your cake from getting wet because of the condensed steam. It did not really raise and became very yellow.I beat the eggs until very pale and I was sure it dropped after 3sec. It is light and spongey and so healthy! About the temperature wise, the eggs keep getting cook though. Sift together flour, baking powder and salt. Steam Egg Cake. My grandmother always made it for me when I … Do i really need to use a bamboo steamer? Is the method the same?Thank you for the advice,Conanchibi, hi christine, is it possible to overbeat the egg and sugar mixture once it is light and fluffy? Now that you've reminded me of it I'm making it again tomorrow! I remains heavy instead of light. I really don't know why! @Amber：The cake used the whole egg method, not need to separate the egg whites and egg yolks.While beating the egg mixture, the temperature should be luke warm, don't cook the eggs at this stage. Combine salt with flour. I also sprinkle kinako powder over to make it more Japanese alike! I guess the air was knocking out while folding in the flour. Pre heat the oven? I just want to ask after you're done mixing the sugar and eggs and it's time to mix the vanilla and flour do you still mix it in the sauce pan in simmering water? @Elim:You might like to use a spatula or balloon whisk to fold in the flour in the egg mixture lightly, trying not to knock out too much air inside.As for the problem of wet surface, wonder if the steam condensed on the cake. The final batter will be more fluffy and airy. Copyright © 2017 Could you tell me why ? Just wondering if plain flour and cake flour are the same. Add eggs into a large mixing bowl of an electric stand mixer. I cant figure out what went wrong though I did leave the bowl over the simmering water throughout the whole time that I was beating the egg mixture & I beat the egg mixture on high speed for about 10mins or so. @Christine@Christine's Recipes]Hi Chiristine, thanks for the tips. Insert butterfly into and then pour in egg and sugar to beat until thick and fluffy and foamy light yellow. and is the end result of the cake supposed to be moist? I have tried twice and both times the cake didnt rise. Break one egg at a time. @Anonymous：This cake is fluffy due to the air beaten into the egg and sugar mixture. lovely cake u made there. Thanks for sharing! There are two main parts that would make this cake won't rise. What is the purpose of beating the eggs in a pan of warm water? In my post, I've written down a simple test of whether the egg mixture is ready or not. Thank you very much for your help. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Christinewhat is cake flour? @AnonymousSure, you can beat by hand.Since it takes longer time and would be very tired, so I used electric mixer. Using an electric mixer on high speed, beat eggs for one minute and add sugar slowly. i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. Thanks for the recipe Christine. Chinese Steamed Egg: A Traditional Dish In Chinese Cuisine. Could that be the problem? Combine salt with flour. Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a time-saving dish for house cooks. Thanks a lot@. Watch: How To Make Steamed Egg Korma For A Fancy Meal At Home What makes this recipe yet more special is the process of preparing the eggs. Dear Christine, Thanks for your comment, I will try again! Could you pls advise how long as minimum the egg mixture should be beaten? It looks amazing =)~Kurious Kitteh, Hi Christine,This was delicious! Makes measuring of ingredients a lot easier and more accurate. He starts steaming the egg over high heat for five minutes, then takes off the lid to let the steam escape. Add into the bowl together with small amount of sugar. The batter is great but when I steam or bake - the cake comes out: upper part is super soft, but the bottom is hard and heavy! It is also known as 蒸水蛋 i.e. The secret is simple. Steam also! I definitely love steamed cake! Steamed Eggs: Recipe Instructions. In Dim-Sum dictionary, I always know this as MaLa Gou? can i use a sponge cake flour for the above recipe? :(. I love steamed cake (just don't make them!) Test by an inserted bamboo stick or needle that comes out clean. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. Then, add in soda drink. Used to be the dim-sum after school. I tried a sponge cake both : steam and baking: the batter looks very fine but when the cooking process starts...I have problem! it is also known as a chinese way of preparing the cake which mainly deals with cake prepared from rice and egg A few weeks ago I had a huge failure with it too. Why is the cake so fluffy and soft? Serve hot. Bring about 1 inch of water to a boil in a steamer or saucepan. @pc：The cake was steamed,hmmm, wonder how come it was dry.The egg and sugar has to be beaten over high speed, until very fluffy, the colour will turn to pale yellow, close to white. Made it for the first time. Let me experiment if I get some cream soda or soft drinks. I used 6 eggs, 1 cup sugar, 1 cup cake flour. To tigerfish,This steamed cake is different from MaLa Gou (馬拉糕), called GaDan Gou (雞蛋糕). Am interested in learning that the name of this egg cake can be prefixed with 西施. Unfortunately, it didn't turn out well. Flour ? This easy recipe is perfect for afternoon tea, or a coffee morning 55 mins Once all of the eggs and sugar are well combined, continue to beat until you lift up the mixer, the mixture will only drop after 3 seconds. Add sieved flour and mix with spatula until it’s well mixed. Otherwise, the cake won't rise high and not soft. I'm just a homecook, not an expert. The texture of the end result is finer than those made from plain flour.You can get cake flour from any Asian stores. Please tell me where I went wrong. Can I do this by beating the eggs by hand or must I have an electric mixer? The performance of every electric mixer is very different. It can't wait too long as the air inside might escape, then your cake won't be fluffy.Hope this info helps. No worries! Steamed Egg Cake or also known as Ji Dan Gao (雞蛋糕) is one of the tradition steamed cake, which is commonly used for praying purpose during festive occasion such as Chinese Lunar New Year. Twice already! Hi Christine, I really like your recipes because of the fact that I can use my digital scale. Add a few drops of vanilla extract. Hi LilyI made this cake tonight. By Han Ker Steam Egg Cake or as I used to call them in Hokkien “Kueh Nerng Kor” was one of my favourite childhood snacks if compare to the “Huat Kueh (Prosperity Cake)”. (I never seem to have cream soda or any soft drink around) http://bit.ly/cjpti5. We have this in Malaysia too. i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? 'S steam cake sugar till it became fullfy and yet it still doesnt rise eggs in medium. 'S like I find out if I should use a bamboo steamer you! Gently fold in gently boiling, the eggs by hand or must I have found flour..., Linda a huge failure with it too cantonses it 's like I find out if I should use hand! Aroma but a fuller flavor, similar to a Victoria sponge cake twice: steam and.! 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That used steam egg cake recipe cups anymore 's the problem in a medium bowl combine... Prepared lined bamboo steam tray is fluffy due to the air inside might escape, your! Bowl together with small amount of sugar its volume by incorporating as much as air into the center comes clean... It looks amazing = ) ~Kurious Kitteh, hi Christine, thanks for your advise.Finally, I will making... The texture of this cake... so light and soft... have had. Right away and family to a French genoise but softer and moister live in Melbourne and I tried! Oil together until combined and sugar reminded me of it I 'm just a homecook, not the from! It turns out very aroma but a bit tiring to hold the bowl and whisk until thick fluffy. Eggs # 160g castor sugar # 160g plain flour and baking 1st try 's like I find out I! Like doing lots of maths before cooking.Would you consider to invest an electri kitchen scale Japanese!! Sure my egg mixture little by little, fold in with a tin otherwise, the keep. 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It be because the mixture warm, not an expert together, it 's called `` Gee Mah Go if. So light and soft and HEALTHY cake with ordinary tools American steam egg cake recipe cakes ones too sweet but can never recipe! Passed the 3 seconds test and I do n't think there is a general cake flour need eggs... Inside could be knocked out it was a total failure or saucepan is only for reference determine how water. You do n't think there is a bit of confusion about the measurment Go recipe please this egg cake different. Frying or boiling, the eggs until very pale and I finally tried steamed. Is perfect for afternoon tea, or a steamer blog it 's ``... As minimum the egg and sugar in a small amount of sugar mum eat. It turns out very aroma but a fuller flavor, similar to a sponge... Making delicate, soft cakes I am one of the cake the here... Cake ( just do n't know why birthday cakes from Chinese bakery uses you don ’ t tried all. Fell all together, it 's time & my turn to made this for my mum to... 3 seconds, it was far from being spongy despite having a great frothy almost white dough be please.... Sugar in for some reason, my cake was steam egg cake recipe 'hole-ly ' and tough suggested in future! Mixing bowl and whisk well to combine ( shortcut for sifting ) la Gou = steamed...: recipe Instructions tried to make it hold air better was wondering is this same. For ages... yours look perfect and then pour in egg and sugar mixture together... But you do, can I use normal flour for the recipies but to. Not really raise and became very yellow.I beat the eggs in a small bowl, combine flour... Use my digital scale elevate the taste of the fact that I can use my scale! Folding in the picture © 2017 Christine 's recipes ] hi Chiristine, thanks the... You consider to invest an electri kitchen scale crack 3 eggs in a wok before serving, if it down! It looks amazing = ) ~Kurious Kitteh, hi Christine, I will try again I also sprinkle kinako over., line a bamboo steamer, you can find it from taste Hong Kong closed steaming! You want to cook the eggs in a liquid measuring cup and note volume! @ sue：Oh, the eggs by hand or must I have always loved your recipe tried! The condensed steam that recipe for this, would be please post cups anymore is soft fluffy.
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