What is the reason for covering the chicken cake with a layer of plastic wrap when steaming?

Because we produce a lot of water vapor during the steaming process.

If not covered with a layer of plastic wrap.

If so, the water vapor will fall into the cake, making it difficult to fluff up. Then when we make food, we must not only pay attention to its taste, but also have very strict requirements in terms of appearance, if the appearance of the food is very exquisite, very good-looking, in the overall degree will also be a plus. <>

And plastic wrap is our kitchen supplies, a very common thing, so it is an indispensable kitchen appliance for most families, ** very affordable and cost-effective, can be used in many aspects, so we cover such a protective film when making cakes, not only can achieve the effect we want, but also very simple and convenient to operate, which can improve the probability of our success. <>

Chicken cake. The main raw material is eggs, because the taste is very good, and the sweetness is soft and smooth for all ages, so it is deeply liked and chosen by the public, and the practice is also very simple and convenient, Zunyi, Guizhou.

The most special snack in the area is the chicken cake, which has a history of 100 years. The main ingredients used are eggs and salt, and each region has its own unique method, and the taste and texture are different. <>

For example, in some places, chicken cake is a snack snack, but in some places due to different practices, it has become a cuisine, then we are talking about steamed cakes here, so it is a dim sum and the process of making steamed buns is relatively similar, the most important role is to make the tissue components in it better to start, so that the pores inside can be more uniform, when we are steaming, because its area will be generally larger, and the steaming process will produce a lot of water vapor, In order to prevent the water vapor from falling and affecting the dough, we generally use plastic wrap to prevent the cake from rising due to water vapor.

Cover with plastic wrap to prevent the water vapor from coming into contact with the lid of the pot and condensing into water droplets, which will fall into the custard and affect the taste. However, it is recommended that you do not use plastic wrap, which will produce harmful substances and can be replaced with plates.

When steaming the chicken cake, cover the plastic wrap because the plastic wrap can effectively prevent the honeycomb from being unsightly and the taste deteriorates due to the low steam water during the process of steaming the chicken cake.

Because there is water vapor attached to the lid when steaming the chicken cake, covering it with plastic wrap can prevent water droplets from dripping in and not allowing the cake to swell.

Steamed chicken cakes can be covered with plastic wrap or left out. Here's how to make a steamed chicken cake without plastic wrap:

How to steam chicken cakes.

Step 1: Knock the eggs into a bowl and add an appropriate amount of salt and cooking wine. When we steam the eggs, we only add a little salt to taste, but this is not enough.

Because eggs are a very fishy thing, the smell of steamed eggs will be more serious, and if only salt is added, it cannot be fishy, so it is best to put a little cooking wine in it. Cooking wine can get rid of the fishy smell of eggs, and even if the steamed eggs are cooled, they will not have a fishy smell.

Step 2: Stir in warm water. When many people steam eggs, for convenience, they will pour cold water into the egg mixture, which is really such a simple operation, which will make the eggs have a fishy smell and bubbles.

If you put warm water, it will make the egg liquid more tender and can also eliminate small bubbles to the greatest extent.

Note: When we put warm water, we need to put it in a ratio of 2:1 with the eggs, so that the eggs will be smoother in the mouth.

When we steam eggs, the proportion of water is actually very important, eggs into the bowl, to use warm water clockwise to stir, and the direction can not be changed, not too hard, otherwise there will be a lot of bubbles, adding cold water will make our steamed eggs hard, and it will also get old, and it will also affect the taste of eating.

Step 3: Filter with a strainer. Many people stir the eggs when steaming the eggs, and they will steam them directly in the pot, in fact, this is very wrong, the eggs we have stirred have a lot of small bubbles, which will make the eggs not look good at all after steaming, and the entrance is not so tender.

After the eggs are stirred evenly, we cover the bowl with a layer of plastic wrap, and then prick a few small holes, in fact, this step is very critical, if you do not cover the plastic wrap, the surface of the steamed eggs will appear a lot of honeycomb, so it will not be delicious.

Step 4: Hot water on the pot. When many people steam eggs, they put cold water in the pot, but this will make the eggs cook slowly, and the cold water will be steamed all the time, which will also make the fishy smell of the eggs come out, so when you are steaming eggs, it is best to put hot water in the pot, which can not only shorten the time of steaming eggs, but also make the fishy smell of eggs quickly volatilize and will not stay in the pot all the time.

Heat the water in the pot, then put the eggs in the pot and steam for 7 8 minutes, don't take it out in a hurry after steaming, let it simmer in the pot for 2 minutes, the eggs that come out of this way are more smooth and tender, and the elderly and infants like to eat them very much.

When steaming the egg custard, cover the plastic wrap to separate the water dripping from the steam, and it is to keep the steamed egg custard evenly heated to keep the moisture in the custard!

The main reason why steamed egg custard should be covered with plastic wrap is to keep the moisture inside the custard.

If there is plastic wrap, the water vapor generated before the egg liquid boils will be maintained on the surface of the egg custard, and the liquid on the surface of the egg custard will be heated by the heat in the steam, so that the top layer of the egg custard will be cooked first. Then during the heating process, the bubbles and water vapor generated are not easy to spill out of the egg custard, and the surface smoothness of the egg custard will not be damaged. At the same time, because water vapor cannot escape, the high moisture content in the egg liquid will also make the egg custard more tender and taste better.

It is recommended to use a wide flat plate when steaming eggs. In this way, the heating is more even, the time is shorter, and the egg custard will be smoother and tenderer. At the same time, the time of steaming the egg custard, two eggs with half a bowl of water to mix the egg mixture, do not exceed 10 minutes.

Preparation of egg custard.

1.Crack the eggs into a bowl.

2.Beat well with chopsticks.

3.Add salt and the same amount of warm water as the eggs and continue to beat.

4.Strain out the bubbles with a strainer and use plastic wrap.

Seal the mouth of the bowl and prick a few small holes with a toothpick.

5.After the steamer boils over high heat, put in the egg mixture and steam it over medium heat for 12 to 15 minutes!

6.After steaming, sprinkle with minced green onions, drizzle with light soy sauce and serve.

Summary. Kiss <>

Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage. Egg custard has the functions of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care.

Can you cover the egg custard with plastic wrap when steaming.

Hello dear, dear happy to answer for you! Can you cover the egg custard with plastic wrap when steaming the egg custardDo not cover the plastic wrap when steaming the egg custard. It is recommended not to cover the egg custard with plastic wrap when steaming.

Because plastic products will release carcinogenic substances after high temperature heating, they can be covered with microwave plastic, and from the health aspect, the use of plastic wrap can only be used at room temperature or low temperature.

Kiss <>

Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage. Egg custard has the functions of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care.

Keep plastic wrap while steaming the cake.

There is no need to pierce the eyes, but it is not recommended to use plastic wrap to prevent dripping, we can find a slightly larger plate and buckle it back.

Generally speaking, although the plastic wrap is food grade, it is inevitable that there will be some problems at high temperatures, and under normal circumstances, the plate will not fall.

Steaming cakes is a commonly used way in life, the moisture in the cake is appropriate, and the eating taste is better, so it is recommended to cook under cold water when steaming cakes.

The advantage of a pot under cold water is that it will not make the cake foam, which can make the cake fluffier and taste better.

Steaming a cake may seem simple, but many people will always encounter one of these problems: the cake collapses or the inside of the cake is wet.

There are many reasons for the collapse of steamed cakes, and the more common reasons are the following two points: the egg white is shorter to pass the time, and the wrong way to handle it when it comes out of the pan.

The cake is wet after steaming, which may be caused by the bread not being steamed or the steamer being too humid.

When whipping egg whites, the more thoroughly the egg whites are separated, the more thoroughly the egg whites will be whipped, in addition, it is best to use water-free and oil-free tools.

The reason why the steamed cake should be covered with a layer of plastic wrap.

It is to maintain the moisture in the cake, prevent the surface of the cake from drying out, make the cake quickly form a film, and the surface of the cake is very smooth. In addition, cover with a layer of plastic wrap to prevent moisture from the lid from dripping onto the cake.

When steaming the cake, it is necessary to cover a layer of plastic wrap, if there is no plastic wrap, you can use Baosun coarse and fresh bags instead, or use ordinary plastic bags. If the cake is not covered with plastic wrap, the cake will easily retract and collapse, resulting in a failure of the cake.

Prepare all the ingredients before steaming the cake, and make sure that the container for the egg whites is waterless and oil-free when whipping the egg whites. If there is no egg white on the whipping stool, you can add a few drops of white vinegar to it, and then start beating it with a whisk at medium speed, and pour in one-third of the sugar when there are large bubbles.

Turn to high speed.

It is very important to make a cake and beat the egg whites, if the egg whites are not beaten successfully, the cake will not be made. If you want the cake to be steamed without shrinking, remember to steam the cake over low heat throughout the whole process, and never use high heat. If the cake is steamed over high heat, the steamed cake will retract.

In addition, the quality of the flour used to make the cake must be good, otherwise it will also affect the quality of the cake.

It is recommended to cover the steamed cake with plastic wrap. Cover the plastic wrap to prevent the moisture on the lid from dripping, and if you don't have plastic wrap, it's okay to cover it with a plastic bag. During the use of plastic wrap, it is best to prick some small holes in the plastic wrap, which is conducive to the emergence of water vapor.

Steamed cake is a famous snack in ancient northern China, this kind of food uses eggs, flour and sugar as the main raw materials, because it is elastic, no impurities, sweet and soft, so it is loved by people in Buzai Town.

One of the most important steps in steaming the cake is to mix it with the cake batter. The cake batter determines the taste of the cake, and when the cake batter is mixed, it must be placed in an oil-free and water-free container, so that the steamed cake will be formed.

Before putting the cake batter in the pan, you need to apply oil to the walls of the pan so that the steamed cake can be molded well.

After steaming the cake, do not open the lid immediately, you can put the cake in the pot and simmer for a while, so that the steamed cake is not easy to collapse, and it is very good to eat.

The steam flow during the steam steam should also be controlled, if the steam flow is too large, or the stove is too hot, the product may be uneven.

The steamed cake can be stored for about 35 days at room temperature, and needs to be stored in a cool and dry place.

Steaming cakes requires plastic wrap.

Wrapping it can prevent the cake from becoming soft, unformed, collapsing, or shrinking. If you don't wrap it in plastic wrap, the cake will be dry and won't taste very good.

To steam the cake, you don't need to use a lid, just wrap it slightly in plastic wrap. Whether it is steaming the cake or preserving the cake, it can be sealed with plastic wrap, which can prevent the cake from drying out, and the Qingli will be stored for a little longer.

Steaming the cake requires a certain know-how, and if you want the steamed cake not to shrink, you must do a good job of beating the egg whites, so as to maintain the stability of the cake. After the cake is steamed, it should be simmered for a few minutes, then taken out to cool and then demolded. Chuncha Na.

As long as you use the right tools to make cakes, the success rate is very high, in addition, you should also pay attention to steaming the cake over low heat, do not use high heat, it is easy to steam the cake. If you wrap it in plastic wrap, make a few small holes in the plastic wrap to disperse the air.

You can also use plastic wrap and cover a plate on top of the cake mold, which is the most convenient, but the failure rate is very high. Generally, the cake steamed by this method will become the appearance of an omelet, so this method is not advisable, and the method of plastic wrap is best.

Steamed cake with plastic wrap.

After wrapping, there is no need to prick holes, and plastic wrap will be used when making cakes, and the cakes made by using Tan Shucha plastic wrap have moderate moisture, delicate and smooth, and have a better taste when eaten.

Generally speaking, the plastic wrap we use now is food grade, you can use it with confidence, cake is a common food in life, steamed cake is the most important way to make it at present.

We need to pay attention to the following aspects when making cakes, we can avoid many minefields, and the cakes made are better:

1. The use of flour:

Normally, cake cake is mostly made with low-gluten flour.

The quality of the flour will directly affect the quality of the cake, and the cake made with low-gluten flour is soft and swollen, with a smooth surface and a better taste to eat.

2. Beat eggs with eggplant hair cover sedan car:

Generally speaking, the beating of egg whites is very important, and the quality of egg whites will also directly affect the quality of the cake.

3. The oven needs to be preheated

Before baking the cake, the oven must be preheated, otherwise the softness and elasticity of the baked cake will be affected, affecting the taste of the cake.