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 Author | Topic: Pork Floss Steamed Cake (Read 5,082 times) |
yvette
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« Thread Started on Jul 21, 2006, 4:25pm » | |
Pork Floss Steamed Cake
Ingredients
Cake
1. 3 Large Eggs
2. 65g Caster Sugar
3. 100g Cake Flour
4. 1 tsp Baking Powder
5. 1/2 tsp Ovalette
6. 3g Salt
7. 30g Milk
8. 30g Corn Oil (i used conola oil)
Filling
1. 50g Pork Floss
2. Sesame Seeds.. optional
Methods
1. Sift flour & baking powder. Set aside.
2. Beat eggs & sugar till stiff. Add ovalette and beat for another 3 minutes.
3. Fold in sifted flour.
4. Add in milk & oil.
5. Pour half of the batter into the tin & sprinkle half of the filling onto the batter.
6. Pour in the remaining batter and sprinkle the remaining filling on top.
7. Steam for 20 minutes. Serve.
![[image]](http://i76.photobucket.com/albums/j15/yvette_cn/Steamed/PorkFlossEggCakeSliced-Forum.jpg "[image]")
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Jo
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« Reply #1 on Jul 21, 2006, 4:39pm » | |
yvette,
What kind of moulds do you use? Is the cake fussy on the mould, like fatt koh??
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connieang
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« Reply #2 on Jul 22, 2006, 4:21pm » | |
Yvette
Yah... I would also like to know which cake tin size you use and if we need to line the tin with paper or not?
Rgds, Connie
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connieang
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« Reply #3 on Jul 23, 2006, 8:37pm » | |
Yvette
Thanks for sharing this recipe. I made this today & have some queries which I hope you or other members could offer feedback.
1. I used K beater to beat eggs & sugar until stiff. I noticed there were a lot of big bubbles in the thick batter. Should I use Balloon Whisk instead?
2. I keep my Stabiliser in the fridge. I used it straight from the fridge. After beating 3 minutes, I noticed there are some stabiliser not blend into the batter. I did not continue to beat longer. Is this due to keeping the stabiliser in the fridge?
3. I mixed the sifted flour using a rubber spatula. Although I do it very gently & lightly (the way I fold the egg white into egg yolk mixture in chiffon), I noticed the batter volume deflates due to those big bubbles. How did you mix in the flour?
4. I used 8" cake tin & line with paper to steam the cake.
In the end, my Pork Floss Steamed Cake is soft but not fluffy. The bottom part is more densed compare to the top.
![[image]](http://i17.photobucket.com/albums/b65/connie_a/Cakes/PorkFlossSteamedCake1.jpg "[image]")
Hope to hear from all the sifus out there.
Thanks & regards, Connie
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yvette
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« Reply #4 on Jul 24, 2006, 11:59am » | |
Jo & Connie
Apologise for the late reply.
I've used a 7-inch round tin for this cake, as this is the smallest round tin i have. I've not made fatt koh before so i cannot compare. However, i don't think this is a fussy cake. Find this cake very much like Ji Dan Gao.
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Jo
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« Reply #5 on Jul 24, 2006, 12:08pm » | |
yvette,
Did you also encounter deflation after flour being folded in? This is a common problem for sponge cake and to be honest, I have not mastered this yet. Appreciate your sharing.
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yvette
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« Reply #6 on Jul 24, 2006, 12:13pm » | |
Connie
Sorry to know that your cake is dense at the bottom.
1. I do not have a heavy duty mixer, so i'm using a normal 200W cake mixer to do the job. You used the flat beater to beat the eggs mixture? I think you should use the Ballon Whisk instead. As i do not own one of those, so i'm not very sure. Just my thought. My batter was thick but there wasn't any big bubbles.
2. I did not keep my stabiliser in the fridge, so again i cannot give you a concrete feedback on this. But the stabiliser indeed gets quite awhile to blend but eventually should be well blended.
3.Yes, i did the same way as you did. Fold in like chiffon method. the batter volume did deflates a little, but not a lot.
4. I've lined the tin with cellophane paper. 8-inch tin should do fine.
Sorry, my feedback did not help much. Hope the others can help.
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yvette
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« Reply #7 on Jul 24, 2006, 12:25pm » | |
Jo
Like i've mentioned to Connie on my previous reply, mine did deflates a little but not a lot. The cake still turned out soft & fluffy.
I understand totally, the folding in part is difficult cos cannot take to long else it deflates even more and the flour don't blend in easily. I just try to do it fast & very gently. Think i'm just lucky this time that the cake turned out fine.
Hope others who are more experienced can share.
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newbie
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« Reply #8 on Jul 24, 2006, 10:26pm » | |
Err what is Ovalette ?
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Jo
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xueyan
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« Reply #10 on Sept 8, 2006, 9:41am » | |
I attempted this recipe and I have the same problem that when flour is folded in, the batter deflated by almost half.
Since this recipe uses ovalette, can we beat flour, eggs and sugar together?
Thanks
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Jo
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« Reply #11 on Sept 26, 2006, 12:37am » | |
xueyan,
Theoritically, there shouldn't be any problem. I am confident it shall work.
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tony
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« Reply #12 on Sept 26, 2006, 7:30pm » | |
I am not an expert in making cake but I make chiffon cake more than 10 times and so far I never have any problem. This recipe specify cake flour because it has low gluten ( I think ). If you beat the flour, eggs and sugar together, you tend to activate the gluten which is not ideal. It is better to gently fold the flour into the mixture, this way the oil in mixture will keep the flour particle apart, preventing the gltuten network from forming, making it a light cake.
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Jo
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« Reply #13 on Sept 26, 2006, 9:16pm » | |
You are right tony. For chiffon cake the stage you mentioned are always the case. yvette used the whole egg sponge method for the above recipe. For sponge cakes which use emusifier, a more correct way but high failure rate way is to beat egg, sugar and emulsifier until the ribbon stage before flour and fat are added. For beginners it is always difficult to tell the right stage to stop beating before flour and fat are added. Overbeating or underbeating will lead to deflation of batter. Due to the high failure rate in this, there is another method which sponge cake beginners can try, that is like what xueyen said - Beat flour, eggs, sugar and emulsifier together in the begining before fat is added. This way the batter has a lower tendency of collapsing when fat is added. Since the flour we use here is always cake flour which is low in protein, gluten formation is minimal although we can't completely eliminate the possibillity. I have read many recipes using this method and I personally tried this method. It works.
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backyana
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« Reply #14 on Aug 2, 2007, 5:45am » | |
Hi,
this cake looks very yummy, but I really donīt know what ovalette is. In Germany where I live I donīt find places where I can get some. So can someone please tell me, how ovalette is called in chinese ? Or a picture of that will be very helpful!
Iīm a big fan of this site and it is a good inspiration for me and my blog
http://www.backyana.blogspot.com/
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