傳统蒸雞蛋糕 │ 开裂不够大，内部卡水问题，一次过为您分析 Traditional Chinese Steamed Cake【ENG SUB】

傳统蒸雞蛋糕 │ Traditional Chinese Steamed Cake

蒸鸡蛋糕是一种传统的糕点。印象中小时候，只要逢年过节或者拜神祭祀活动，一定都少不了鸡蛋糕。以前的鸡蛋糕一做就是很大一个，可以吃上好几天。隔天口感变硬，没关系，粘Milo或者Teh来吃别有一番滋味。

制作鸡蛋糕的材料非常简单，做法再简单不过了。传统的做法是没有加汽水的，但是鸡蛋就要打很久很久，至少20分钟到半小时不等。后来经过改良，加汽水可以缩短鸡蛋打发的时间，和做蛋糕加泡打粉是一样的道理。通常汽水都选择无色的，因为你不会想做出黑色的蛋糕吧（用COCA-COLA）。

我也在视频中尽力的分享了蛋糕不会发或者卡水的可能原因。以做实验的心态的确有一些小小的心得，希望对大家有用。

材料：（模具：8寸圆形模具，直径22cm，高7cm）
（3个鸡蛋配方）
普通面粉 300g
细砂糖 250g
汽水 200ml
（2的鸡蛋配方）
普通面粉 200g
细砂糖 165g
汽水 132ml（我用100plus）

做法：
1. 打发鸡蛋，糖分三次加入搅拌，打发时间至少10分钟。
2. 分三次加入面粉和汽水，轻轻的拌匀。
3. 倒入铺好烘焙纸的模具，热水上锅，大火蒸35分钟。

注意步骤：
1. 要用室温鸡蛋，因为温度太低比较难打发。
2. 鸡蛋要打发至两倍大，颜色呈乳白色，质地浓稠才算成功。基本上打蛋器用最高速打10分钟就会达到这样的程度。
3. 搅拌面粉的动作要轻，避免面糊消泡。
4. 要热水上锅蒸，全程用大火，所以要确保锅里的水是足够的。

Traditional steamed cake is a traditional pastry. I remember that when I was young, traditional steamed cakes were indispensable as long as they celebrated festivals or worshipped gods. The traditional steamed cakes used to be very big once they are made and can be eaten for several days. The taste becomes hard the next day, it doesn't matter, stick to Milo or Teh to eat it.

The ingredients for making traditional steamed cake are very simple, and the method also very easy. The traditional method is not to add soft drink, but the eggs have to be beaten for a long time, at least 20 minutes to half an hour. Later, after improvement, adding soft drink can shorten the time to beat eggs, which is the same as adding baking powder to cakes. Usually sodas drink are colorless, because you don't want to make black cakes (use COCA-COLA).

I also tried my best to share in the video the possible reasons why the cake won't swell or the water is stuck. I do have some small experiences with the mentality of experimenting, I hope it will be useful to everyone.

Material: (Mold: 8-inch round mold, 22cm in diameter, 7cm in height)
(3 eggs recipe)
Plain flour 300g
caster sugar 250g
Soft drink 200ml
(2 egg recipe)
Plain flour 200g
Caster sugar 165g
Soft drink 132ml

practice:
1. Beat the eggs, add the sugar three times and stir for at least 10 minutes.
2. Add flour and soft drink in three times and mix gently.
3. Pour into the mold with baking paper, put hot water on the pot, and steam for 35 minutes on high heat.

Note the steps:
1. Use room temperature eggs, because the temperature is too low and it is more difficult to whip the egg.
2. The egg must be beaten to twice its size, milky white in color, and thick in texture. Basically, it can reach this level when it is beaten at the highest speed for 10 minutes.
3. The action of mixing flour should be light to avoid defoaming the batter.
4. Steam in the pot with hot water, use high heat throughout, so make sure that there is enough water in the pot.

#鸡蛋糕 #传统蒸鸡蛋糕 #做法简单

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