Steamed chicken cake with cold or hot water, steamed cake with boiling water or cold water

It is best to warm water.

Cold water will cause the eggs and salt to sink to the bottom during the steaming process; Boiling water can affect the fusion of eggs and water.

Method: Beat 3 eggs into 6 bucket bowls, put in refined salt, stir out the egg bubbles with fast seeds, put in two tablespoons of cooking oil, slowly add warm water, stir constantly, add water and stir well, steam for 15 minutes on the fire, and can stand the chopsticks.

Steamed chicken cakes can be used with cold water or hot water, and the following is explained from the list of ingredients and the production steps

From the perspective of the ingredient list, the ingredients of steamed chicken cake include flour, eggs, milk, salt, sugar, and baking powder. Among them, flour and eggs are essential, while milk, salt, sugar, and baking powder, among others, are optional and can be added according to individual tastes and needs.

From the perspective of the production steps, the steps of steaming chicken cake include:

1.Crack the eggs into a bowl, add salt, sugar and milk to taste, and stir well with chopsticks.

2.Mix the flour and baking powder, sieve into the egg mixture and stir well until there are no particles.

3.Pour the cake batter into the mold and place it in the steamer.

4.Steam over medium heat for about 15 minutes until the surface of the cake solidifies, and insert chopsticks into the middle of the cake without sticking.

5.Take out the steamed cake, put it on a cool rack to cool, then remove the mold and enjoy.

When making steamed chicken cakes, the use of cold or hot water has many factors that affect the taste and quality, including the temperature of the water, the steaming time, the quality of the flour and eggs, etc. Generally speaking, if you use cold water to steam chicken cakes, it may cause the steamed chicken cakes to be not tender enough; If you use hot water to steam the chicken cake, it may cause the eggs to be blanched, so that the chicken cake will not be steamed. Therefore, it is most appropriate to use warm water or cool plain water.

In general, whether you are steaming chicken cakes with cold or hot water, you need to pay attention to the heat and time to avoid overcooking or over-ripening the cake. At the same time, for better taste and quality, you can try to use warm water or cold boiled steamed chicken cakes.

Steamed chicken cakes should be steamed with hot water instead of cold water, preferably lukewarm or cool. When steaming egg custard, if you use cold water, the texture of the chicken cake will not be tender enough and it will be too hard. However, if you use boiling water, because the water temperature is too high, it will turn into egg flowers as soon as you put in the egg liquid, so it is best to use warm water, generally about five minutes, which will not affect the taste and will not destroy the nutrition.

The best way to steam chicken cakes is to boil a pot of water first, not directly, but through the water. Bring the water to a boil before putting the egg mixture on top, then turn on a low heat, leaving a gap. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

When steaming cakes, it is recommended to use a pot under cold water, the advantage of a pot under cold water is that it will not make the cake foam, which can make the cake more fluffy and have a better taste when eaten.

Steamed cake is a common dessert in life, and we should pay attention to the following three points when steaming the cake again:

1. Beat the egg whites sufficiently

When making cakes, eggs are a necessary ingredient, and the separation of egg whites and yolks should be achieved when making cakes, which is an important factor affecting egg white whipping.

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

2. Don't take it out of the pot immediately after steaming

After the cake is steamed, it is recommended to wait for about 2 minutes before lifting the lid, which can avoid the collapse of the cake, because the freshly steamed steamed cake is easy to shrink when it is suddenly cold.

3. The freshly steamed cake needs to be placed upside down

The freshly steamed cake is not completely set, and needs to be placed upside down, and it will be formed after natural cooling.

In addition, the time of cake steaming should be paid attention to, and it must be steamed as a cake, otherwise the inside of the cake will be sticky, it looks moist, and the taste is relatively poor.

The chicken cake is steamed in a pot over warm water. If you use cold water when steaming chicken cakes, it may cause the steamed chicken cakes to be not tender enough, and if you use hot water, it will directly cause the eggs to be blanched, so that you can't steam the chicken cakes, so warm water is the most suitable, and it is okay to cool and boil, so that after being ready, you can eat it after steaming in the pot for about 10 minutes.

Precautions for steamed chicken cakesAfter the eggs are beaten, you need to add a small amount of salt and water, if you add cold water, the egg custard is not tender enough, and too hot water is easy to scald the egg liquid into egg drops, so it is best to use warm water about 45 degrees, that is, the degree to which your hands feel hot but not very hot, is the best.

You can also add a small amount of oyster sauce and lard to the egg mixture, which will taste better. Steaming through water, it is best to boil the water, and then put the container containing the egg liquid on the steamer, and then turn on a low heat, the lid must be seamed, do not cover tightly, so that the steamed egg custard will not have honeycomb eyes, and the taste will not be old.