1, authentic steamed cake This is a very authentic steamed cake, not a cake or a birthday cake, without baking powder. Qifeng cake is used, and the raw materials and actual operation are the same as those made in the oven, only steamed. The steamed birthday cake is not easy to get angry, and it is fresh and not easy to get tired.
The most important thing for steamed cakes is to deliver the egg whites. When mixing the egg white and yolk paste, try not to break the emulsion, otherwise the steamed birthday cake will collapse and it is not easy to send it down.
Cooking time must be completed. If it's not cooked well, it will get sticky inside and collapse when it comes out of the mold. Be sure to put more water in the steamer. If the lid is half open or the water is drained, it is easy to cause the birthday cake to collapse or shrink. You can steam it one day in advance and heat it in a steamer after eating in the morning. The original steamed cake is not covered and sticky, with meticulous organization, soft taste, refreshing and low oil, and healthier.
2, small red bean rice cake small red bean rice cake should be made of glutinous rice, rice, water and red bean paste, neither killing nor fermenting. What is made is not how much it expands, but how much material is used. Rice flour and glutinous rice flour are digested and absorbed with appropriate amount of water, and then boiled in a steamer, which is very soft to eat. Compared with other types of steamed cakes, it will be a little dry, but it will not choke.
I use purple sticky rice flour, and you can also use white sticky rice flour for cooking, because there is no milk sticky rice flour in my house. Steamed with purple sticky rice noodles, it has a faint taste of black rice. This is also the best steamed cake made. It is soft and delicious without flour, fermentation and eggs.
3. rice cakes rice cakes and steamed cakes belong to the same category. All rely on baking powder to make the baby rice paste or batter swell, thus making the steamed cake mechanism huge. The practice of rice cake is very simple, just put rice flour, water and baking powder together, stir them evenly, and put them in a steamer for fermentation and cooking. The rice cake is soft and not sticky. They are delicious and fragrant. If it tastes sticky after steaming, it is probably undercooked.
Pay attention to the second fermentation when making big rice cakes, and don't do it. If it is made, the rice cake will have a strange smell, and the first fermentation will affect the second fermentation.
This kind of dim sum cooked with rice is soft, refreshing, oil-free and healthier. The method is particularly simple, and there is nothing at home. I will share with you three different steamed cakes, different raw materials, different methods and different tastes. These three kinds of steamed cakes have different basic principles and making methods, and have different tastes. You can choose according to your own needs.
A little knowledge about rice: Rice is sweet in taste and flat in nature, and has the functions of tonifying the middle energizer, strengthening the spleen, stimulating appetite, tonifying the kidney, strengthening the brain, harmonizing the five internal organs, dredging blood vessels, clearing ears, quenching thirst and treating diarrhea. Known as "the first grain". Purple glutinous rice is rich in calcium, phosphorus, iron, vitamins b2 1 and b2, which has a good nourishing and health preserving function, and is called "nourishing blood and benefiting qi rice" and "longevity rice".