Steamed Pumpkin Rice Cake l No Baking Powder l Gluten Free l 蒸金瓜米蛋糕 l 无泡打粉 l
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- Опубликовано: 13 сен 2024
- 不塌腰不塌陷完美的做法, 而且是升得高高的哦, 蒸金瓜米蛋糕, 清香好吃不上火, 口感柔軟蓬松有弹性, 組织细腻, 帶有浓郁的金瓜香和淡淡的米香味, 不含麸质
The steamed pumpkin rice cake is delicious, soft, fluffy and spongy, and has a fine texture. It has a rich pumpkin fragrance and a light rice fragrance, very refreshing, and gluten-free
Ingredients 食材料
90g rice flour 90克粘米粉
60g steamed pumpkin 60克蒸熟的南瓜
50g castor sugar 50克细砂糖
3 eggs(60-62g each) 3粒鸡蛋(每粒60-62克）
20ml milk 20毫升牛奶
25g cooking oil 25克食用油
1/4 tsp vinegar 1/4 茶匙醋
removable bottom baking pan size 6x4 inches
脱底烤盘6x4寸
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#ZhenKitchen
#蒸金瓜米蛋糕
#PumpkinRiceCake
![蒸鸡蛋糕，蓬松绵密又不塌陷的小秘诀 Steamed Sponge Cake, the Secret of Steaming a Perfect Cake [My Lovely Recipes]](http://i.ytimg.com/vi/nvIi7EyxIXk/mqdefault.jpg)
wow, amazing recipe i will tryy this . nice sharing again
Thank you
剛剛買了南瓜！希望可以試做成功！用蒸的方法做很好，謝謝你的分享！
下午好, 謝謝你
Tq, so easy n nice
you're welcome
Very nice recipe 👌😊❤ so delicious 👍
Wow, looks so great !
也很好吃，谢谢您的食谱☺
不客气
The texture of the cake is good, my mom liking much.
Yummy but I'm looking for eggless cake
👍😋謝謝分享
不客气，謝謝您
Bạn ơi dịch thêm tiếng Việt nam nữa là hay biết mấy. Ủng hộ bạn
你好，我想向你请教为什么我蒸出来的蛋糕不会像你的高高的,出来的高度差不多像还没有蒸的时候那样？是不是打蛋白的问题？蛋白打到不会掉下来就可以了是吗？
今天我用香蕉做成功，重要是蒸要像你一樣方法蒸才会成功不会变蛋餅。
下午好. 是的，这种蒸法非常适合这种类的蛋糕。谢谢
I wanna to make it again. Can you please advise me? what is my mistake ..
Another thing is am didn't used a lid to cover the baking pan, is this cause the cake is not fluffy and spongy?
And used low frame to steam it.
Am used gas stove for steaming it
Hi Zhen, l have tried to make this recipe, but it is not fluffy and spongy like you made.
Hi Angie, thanks for your feedback, few things that will affect the sponginess & fluffiness texture of this cake. the egg yolk batter's thickness consistency is very important, please follow exactly as per my video shown. sometime the ingredients' water absorption especially rice flour & pumpkin's fiber composition can have effect on that, hence, remedy at this stage is, if it's too liquid you can add slightly rice flour or otherwise can add small amount of milk if it's too dry. Method to mix the egg yolk batter & meringue also important, don't overmix, it will cause de-foam. Although inside the video i used a pot with ventilation lid to shield the cake pan, in replacement of cling wrap or aluminum foil looks like a bit funny, but it's the best and most effective method in steaming of this type of cakes.
@@zhenkitchen Hi Zhen, Thank you for your swift reply and your explanation.
Zhen, it looks yummy. Feel like trying it asap but I don't have a removable pan. Is it possible to use normal pan for steaming,and does it comes out fluffy and soft as yours? Can I use rice vinegar or cream cheese? Please reply asap. Too eager to try. Has been trying a few recipes but fail. The surface is wrinkles or it's deflated after it cold or after overnight in room temperature. Thanks y
you can use any pan, as long as it's NOT a non-stick pan. rice vinegar can be used to replace recipe's vinegar. sorry to hear that you have tried many recipes & failed many times. there are many good ways to steam this kind of cakes, but i have found out that my method, cover with a lid after another lid although a bit weird, but it's the most effective way to produce beautiful mushroom-shaped cake. Please refer carefully the video's instructions, hope to hear good news from you. Thanks🙏
没有粘米粉可以用低筋面粉吗？
下午好, 由于两种粉類吸水量的性质完全不同，因此, 不适合在不改变其他食材料的份量的情况下在此食谱中使用低筋面粉的。谢谢
@@zhenkitchen 好哒 刚刚做了～放的粘米粉
请问可以知道那搅拌机的牌子吗？是玻璃的吗？
晚上好，是玻璃的。牌子NSL是中国造的
How long does it need to be steamed?
Use low flame to steam for 40 mins, off the flame, then simmer for 3 mins before remove it out from the steamer. more details about it can be found at the video from 5.45-6.01 mins. Thank you
I have not been successful in making steamed cakes..they always collapsed. Just made your pumpkin rice cake..disppointment again when opened the cover ..no high fluffy cake like yours but another flat shrunk cake. 😞
Sorry to hear that you have failed again in steaming cake. I know a lot people don't like to make steam cake, especially those type of cakes which need to use meringue to support the whole structure of the cake, due to the difficulty of mastering it correctly. Actually i have been using this recipe & method of preparing steam cakes for years without fail. I don't know have you noticed that in my video from the starting and ending scene's cakes are two almost identical cakes, but it's 2 different steamed cakes, and yet using same recipe and steaming methods. I would like to help you in this matter. May i know is there any part of my video listed ingredients or methods that you have omitted? Or which actions of my movements in the video that confused you? Thank you
如果没用牛奶，可以用什么代替呢？請問是什么醋呢？谢谢
晚上好，您可以使用相同量的椰奶或水代替。 请多注意蛋黄糊的浓稠度一定要和视频里所展示一样。 醋可以用市面上任何牌子的醋，也可以用新鲜的柠檬汁代替。谢谢
我用豆奶
糖可減半嗎？如減半对蛋糕蒸出來有影響嗎
做这个金瓜 分量跟回斑斓那款可以吗？100克粉 a蛋 油20克 牛奶20克 金瓜60克 这样可以吗？
可以的，但你需要观察面糊的浓稠度，要拿捏到和视频里一样。谢谢
@@zhenkitchen 谢谢老师，因为我没有6寸膜 所以我用7寸膜，底层不搽油直接放烘焙纸行吗？ 7寸膜 分量双倍 能吗？ 蒸好后 膜需要倒口冷却吗？
@@xinyen2613 早上好，底层不搽油直接放烘焙纸是可以的，以7寸蒸盘的容量来装双倍份量的食材料会太小了些，因为这道食谱会蒸出很高的蛋糕。蒸好后无需倒扣的, 也无需完全冷却后，只需如视频里所示范的侧倒左右滚动一会兒即可，蛋糕和膜会自动分离了，这是米蛋糕的好处之一。谢谢❤🙏
@@zhenkitchen 我昨晚做成了 7寸膜 3粒蛋的量 蛋糕没有起很高 不过好吃有弹性细致 算成功吗？
@@xinyen2613 七寸和六寸模的容量相差大约50%左右，以我的经验，你的蛋糕的高度应该是比未蒸之前的面糊高出半陪大.如果内部组织细腻，口感柔軟蓬松有弹性，那是成功了。谢谢