How many flavors do Hong Kong Rong steamed cakes have?
Hong Kong Rong steamed cakes include milk-flavored steamed cakes, original egg yolk steamed cakes, steamed egg tarts, blueberry steamed cakes and rose new steamed cakes. There are five flavors altogether. Among them, steamed rose cake 75g blueberry steamed cake 1 kg; There are 1 kg and 2 kg steamed cakes with milk flavor; Steamed egg tart 2 kg; At present, Hong Kong Rong also has a combination of 1500g, which is milk flavor, blueberry flavor and rose flavor. The cake is soft, like a sponge, which can be bitten by old people and children. For the real young and old, steamed pumpkin pie is soft, tastes soft, is easy to eat, and has the taste of touching pumpkin. One piece is not big enough to be a snack or snack. The surface of the cake should be golden, the inside should be milky yellow and the color should be uniform. Simple packaging, convenient disassembly, transparent packaging can see the cake inside. You can see how soft it is by pressing it with your finger, and the entrance is also a gentle feeling.
Will Gangrong Steamed Cake catch fire?
Steamed cakes are definitely better than baked ones, but some of them have a lot to do with physical factors. There is nothing wrong with eating steamed cakes properly. I've heard some examples of friends making steamed cakes by themselves. They really say they don't feel bad, but don't eat too much. But this Hong Kong Rong steamed cake is processed, and it doesn't necessarily contain additives at all. Gangrong steamed cake is one of the main products of Gangrong Food Development Co., Ltd. The shelf life of Gangrong steamed cake is 35 days, and a healthy steaming process is adopted. The steaming process uses steam as the heat transfer medium to cook raw materials. Different from other processes, it uses oil, water and fire as the heat transfer medium, which not only retains the original fresh and delicious food, but also makes the steamed cake have higher water content. Main ingredients of Gangrong steamed cake: wheat flour, white sugar, fresh eggs, edible vegetable oil, edible glucose, glucose syrup, milk powder, edible salt, food additives (sorbitol, glycerol, glyceryl monostearate, sodium bicarbonate, potassium sorbate, sodium dehydroacetate, edible citric acid, edible essence).
The difference between steamed cake and baked cake
The main difference is the different methods. Scones are usually made by heating at high temperature in an oven. Scones are made by mixing eggs and flour, putting them in a mold and putting them in a steamer at high temperature. The nutritional value of steamed cakes and scones is relatively high, while steamed cakes and scones are soft in taste, light yellow in color and elastic to some extent. Because sugar and glycine in protein have non-enzymatic browning reaction (Maillard reaction) at the high temperature above 120℃, the baked cake turns brown in color and has a strong aroma. Because the steamed cake is cooked at low temperature, and the temperature of steam does not exceed 10 1 degree, its nutritional loss is much less than that of scones, and its color is light yellow and its smell is fragrant.
Which is better, steamed cake or scone?
Scones are usually baked in an oven or oven, and there are essential things with oil in them. The baked cake looks good, the color is golden and the taste is good, but it is ok to eat less. Eating more will make you feel greasy and uncomfortable. Steamed cakes retain the most primitive and freshest taste. Compared with scones, steamed cakes have higher water content, more moist taste and less additives, so they are delicious and can be safely eaten by the elderly and children.