What tips should I pay attention to when steaming chicken cakes?

Tips for steaming chicken cakes.

Water vapor: To steam a cake that doesn't collapse, the secret is in the lid! Just tilt the lid slightly and leave a small gap to allow the excess water vapor in the pot to escape, and the water vapor stuck to the lid can also flow diagonally into the bottom of the pot.

In this way, the cake body will not absorb too much water vapor and become heavy. I tried many ways and finally found that it was the most effective and easiest way to leave only the lids and seams to allow the excess steam to escape.

Heat: Although steaming over high heat can shorten the time, it expands quickly and shrinks quickly. Although steaming over low heat can have a more delicate taste, it will take too long, and if you don't handle it well, it will not be steamed, and it tastes powdery.

Medium heat is ideal. Steam over medium heat for 40 minutes, keeping the water in a boiling state. After steaming, turn off the heat and simmer for 5 minutes to let the temperature in the pot drop slightly before opening, so as to avoid the cake suddenly collapsing when it encounters cold air;

It is worth noting the preheat steamer. To preheat the steamer with water before making the batter at the beginning, the water is just boiling after we make the batter. Otherwise, when the batter is ready, you have to boil water, and the bubbles of the batter will dissipate a lot!

Eggs: When you take out an egg from the refrigerator, there will be water vapor on the eggshell, and it will be stained with water vapor in the process of dividing the egg whites, which will affect the beating of the egg whites. If the egg whites are difficult to whip and set, a lot of the meringue will dissipate when mixed with the egg yolk batter.

Then the steamed cake will retract and taste very solid;

Stirring technique: The cake requires a soft texture, if it is just stirred quickly in the same direction, the batter will be easy to gluten, causing the cake to collapse or not fluffy. Therefore, when mixing the batter, it is necessary to use the method of cutting and stirring while adding it, so as to reduce the probability of defoaming and avoid gluten of the batter;

It is better to choose local eggs with a more delicious taste. Therefore, choose fresh eggs with a good size and good color.

2 3 is best boiled in just one bowl;

The eggs should be fully beaten without clumps, and sifting can make the chicken cake taste better;

Cover with plastic wrap to avoid bubbles from affecting the appearance of the chicken cake, remember to use a toothpick to puncture the hole for ventilation;

It tastes better when you add fruits that match your taste according to your personal habits.

Steamed egg custard is delicious and has a knack to teach you the right way, just master these two tips, delicate and tender, melt in the mouth, smooth Q bomb without bubbles, especially suitable for babies and the elderly.

Step 2: Add a pinch of salt to the beaten egg mixture (add to taste);

Step 3: After adding salt, continue to stir well, until a fine foam appears;

Step 4: Add the same amount of cool white to the stirred egg mixture (be sure to add cold white boiling);

Step 5: Stir the egg mixture with cold boiled water again;

Step 6: This step can be done or not, if you want a more delicate egg custard, you can filter the egg liquid with a strainer;

Step 7: Cover the bowl with the egg wash with plastic wrap and prick a few holes with a toothpick;

Step 8: Add an appropriate amount of water to the steamer, boil and then put the egg mixture in it, and steam it for seven or eight minutes;

Step 9: When the time is up, turn off the heat, simmer for a few more minutes, take it out and sprinkle a few drops of sesame oil, and then sprinkle a little green onion for decoration.

Chicken cake is a very nutritious delicacy, get up early in the morning, steam a bowl for the child, delicious and nutritious, its nutritious and delicious is the biggest highlight of egg custard. Its method and ingredients are very simple, most of the mothers will basically do, because egg custard is the most ideal food for babies, soft and tender even if there are no teeth, it is easy to swallow and digest and absorb, so it is most suitable for babies and the elderly to eat, whether it is a good choice for breakfast or dinner. If you like it, come and try it.

Ingredients: Ingredients. 2 eggs, 10 grams of dried shrimp.

Ingredients: 5 grams of salt.

Preparation of shrimp chicken cake.

1. Soak the dried shrimp in water for 30 minutes in advance and soften.

2. After the dried shrimp becomes soft, it is very easy to peel the shell, take the shrimp and cut it into diced shrimp for later use.

3. Beat the eggs, add 5 grams of salt, and beat thoroughly.

4. Strain the beaten eggs through a fine sieve to remove the floating foam and make the steamed egg custard smoother, and then add warm water.

5. Pour the egg mixture into a small bowl, cover with a layer of plastic wrap, and put it in a steamer over medium heat and steam for about 3 minutes.

6. Remove the plastic wrap, sprinkle with the prepared diced shrimp and steam for another 5 minutes.

7. Stir well and serve, add some sauce and chives to make the taste richer.

Tip 1: The ratio of egg wash to warm water is about 1:1.

2. Usually there will be honeycomb holes in the water egg, partly because of the poor egg beating skills, so that bubbles are produced in the egg liquid, and the egg should be beaten in one direction until the egg liquid becomes smooth and steamed.

3. If it is a child who eats this chicken cake, put less salt, and the dried shrimp will be a little salty.

Tips for steaming chicken cakes:

1. Warm water: Adding cold water will allow the egg and salt to settle during the steaming process, and adding boiling water will affect the fusion of water and egg liquid. So warm water should be added.

2. The ratio of egg liquid and warm water is 1:2, and warm water should be added twice the amount of egg liquid, so that the steamed egg custard is more slippery.

3. Add a lid: Add a lid when steaming to avoid the water vapor on the lid dripping onto the egg liquid.

4. Steam over low heat: After the water is boiled, put the egg liquid in and steam it, and use low heat throughout the whole process. Because the fire is too large, the inside of the steamed egg will be honeycomb.

The specific steps are as follows.

1. Prepare ingredients: sugar, eggs, pure milk, stew pot.

2. First of all, put the sugar into the milk and stir well, the sugar cube is easy to melt when it meets the liquid.

3. Beat in the eggs and stir the eggs and sugar cubes well.

4. Beat the eggs evenly, if they are not stirred evenly, there will be egg white lumps, which will affect the taste.

5. Pour in milk, normal ratio: two eggs in a carton of milk, this ratio stewed out of the effect is the best, and the steamed chicken cake tastes very good.

6. After mixing, put it in the steamer, simmer for 10 minutes to 15 minutes, not more than 15 minutes, boil the water first and then put it down. It must be stewed over water, otherwise it will be mushy.

After a few minutes, the smooth chicken cake is ready.

The steps are as follows:

1.Prepare a bowl for eggs and steamed chicken cakes.

2.Crack the eggs into a bowl, separate the egg mixture from the egg whites, beat the egg mixture with a whisk, add a small amount of salt to mix evenly, at this time, the egg mixture will be thinner and yellow than before.

3.Add warm water to the egg mixture, remember, do not use cold or hot water, as this will turn the egg mixture into egg splashes and affect the quality of the chicken cake.

The amount of water is very important, and it should be grasped well, because too much, the chicken cake will eventually become watery, too little, and it will make the cake appear denser and taste a little hard. The recommended ratio of water to egg wash is 2:1.

After adding water, you can add a small amount of oil to the egg mixture, stir well with chopsticks, and add a small amount of pork oil.

3.Put it in the microwave oven over medium heat for about 5 minutes, sprinkle with chopped green onions and drop a few drops of oil to enjoy.

Precautions for use of microwave ovens.

There are many things that need to be paid attention to when using microwave ovens in our daily life, general metal utensils can not be put into the microwave oven, and clinker products should also be suspended to be able to be microwaved. Something with a shell, or a sealed one, can not be put into the microwave oven to heat, it will happen**, and the microwave oven should be wiped frequently to remove the residue inside.

Steamed egg custard is both delicious and nutritious, so many mothers like to use egg custard to make staple food or supplementary food for their babies.

Bao Ma wants to steam egg custard for her child, and the most hope is to enhance the nutrition of the baby, so we can do a little creativity when steaming, for example, cut some okra or diced carrots, broccoli and put it in the egg custard, so that the egg custard can not only supplement the child with protein, but also give them vitamins, and such an egg custard looks very good, and the baby will have a more appetite. And after the egg custard is steamed, we can drizzle some fresh soy sauce and sprinkle a handful of chopped shallots, which will make the egg custard more flavorful and the child's acceptance will be higher.

Egg custard is one of the easiest dishes to make in home cuisine, we only need to take a few eggs, beat it in a large bowl, and then stir it up with chopsticks, add a little water and cooking oil, and then add a little salt to taste, and steam it in the pot for five to eight minutes. But in fact, it is not easy to make a bowl of delicate and tender egg custard. For example, how much water do you need to put in steamed egg custard so that it will not be steamed thin, in fact, the ratio of egg liquid to water is about one to one, if you like to eat a little firmer, you can put less water.

There is also the heat is also very important, when steaming the egg custard, medium heat is OK, if it is turned on to the high heat, it may take less than five minutes, the egg custard is full of honeycomb eyes, and it will not be very smooth and tender to eat.

It is recommended that when steaming the egg custard, you are waiting next to it, because if the steaming time is too long, it may be one more minute, and the egg custard will become a honeycomb eye, so it is best to keep looking at the pot and see that the egg liquid has gradually turned into egg custard, you can take it out, because the steaming time does not have a very accurate number.

Make egg custard for your baby, pay attention to nutrition, but also pay attention to the taste, if you just steam a particularly pure egg custard for your child, maybe the baby's acceptance will not be high, and it is very important to add a little other ingredients to taste.

Add a little salt to the egg mixture and stir well, then prepare the same amount of warm water as the egg mixture, taking care that the water temperature is not too high. Pour warm water into the egg mixture and stir to combine. Some white foam may appear on the surface of the egg mixture, which can be skimmed off with a small spoon.

If you have a colander at home, strain the eggs through the colander into another bowl. Seal the bowl with plastic wrap and poke some small holes in the plastic wrap with a toothpick. Take a steamer, pour in an appropriate amount of water, put it in the steaming drawer layer after boiling, then put it in a bowl with egg liquid, steam it on medium heat for about 10 minutes, and then you can get out of the pot.

The steamed egg custard looks very tender, so you can pour a little light soy sauce and sprinkle a little chopped green onion at this time, and you can serve it to the table for the family to enjoy. Friends who like to eat egg custard, hurry up and try this method, it is very simple and practical, the key is that the egg custard tastes very good. It tastes really smooth and soft, and it is very delicious.

When steaming eggs, you can put some more nutritious small ingredients, such as carrots, cauliflower, etc., do not take too long when steaming eggs, but also pay attention to the size of the fire, avoid affecting the taste, do not add water to the eggs.

The time is preferably 3-5 minutes, not too long. The ratio of eggs to water is 4:3, and if there is too little water, the eggs will be harder. Use purified water instead of tap water, the steamed chicken cake is more tender.

If the chicken cake wants to be steamed tenderly, the chef will teach you a few skills, and 0 cooking novices can learn it.

Pretty much the same, it mainly depends on which one is easier to get the nutrition of the whole egg, and the edge of the bowl of steamed egg custard is easy to stick a layer of eggs, and that is the loss of eggs. Boiled eggs are whole eggs, which should be more nutritious.

When steaming, put an appropriate amount of water, and the chicken cake will be tender.

Before steaming the chicken cake, cover the bowl with a layer of plastic wrap and prick a few small holes with a toothpick, so that the steamed chicken cake is more tender and has no pores.

Microwave the chicken cake, and if it is steamed over high heat, cover it with a lid, otherwise the chicken cake may pounce out. If you steam hot water for 1-2 minutes, cold water for about 4 minutes, warm water will be a little compromised, 2-3 minutes will be fine. In the case of rice cookers, the heat will slowly increase until the water is boiled, and the process of boiling the water can be judged to wait for 10-15 minutes.

Crafting tips. 1) Do not add raw water and hot boiled water.

Because there is air in the tap water, after the water is boiled, the air is discharged, and the egg custard will appear in small honeycombs, which will affect the quality of the egg custard. It is also not advisable to use hot boiled water, otherwise the boiling water will first heat the egg liquid, and then steam it, the nutrition will be damaged, and even the egg custard will not be steamed.

2) Do not stir the egg mixture.

Stirring the egg mixture vigorously or stirring it for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve when steaming after stirring and dissolving.

1. Prepare four eggs, then separate the yolks from the egg whites; Mix 80g of cake flour and 5g of soaked powder and shoot it back to the hole (stir well to eliminate particles in the flour). 2. Mix the egg yolk, 40g sugar, milk and a little cooking oil together and stir well. 3. Pour the mixed dough of flour and baking powder into the egg yolk mixture, and then stir well.

4. Beat the egg whites with a whisk, or use chopsticks. After beating for a while, some bubbles appear, then add 40g of sugar, and then continue to beat until the foam of the egg white rises and is relatively fine. 5. Add the egg whites to the egg yolk mixture 2 3 times, add it after adding it once and stir it evenly, and then know that it is finished and stir evenly.

6. Turn on the microwave oven, grease the inside of the prepared cake container on all sides, and then pour the completely mixed dough into the container.

7. Adjust the microwave oven heat to medium-high for about five minutes, if the time is up, you can put it in and heat it for another minute. 8. Take out the container with microwave gloves and turn it upside down on the plate.

The ratio of chicken cake is very critical, the ratio of eggs and water is 1:2, the chicken cake will not be formed if there is too much water, the texture of the chicken cake is old and hard and the taste is not good, it is best to beat 1 egg in a bowl, add the tremor and water equal to twice the egg, so that the steamed eggs will not cause the egg custard to be coagulated and formed due to more water, nor will the egg custard taste firm and not delicate due to less water.

When steaming eggs for the first time, it is recommended to pour water into a bowl twice with two eggshells after beating the eggs, so that you will not be uncertain about the amount of water to add. In addition, it is best to boil the water first, then let it cool to a temperature of about 30 degrees, and then pour it into the egg liquid, stir evenly, so as to ensure that the egg liquid is clean and hygienic, and the nutrients will not be lost, killing two birds with one stone.