Steamed chicken cakes will always have a lot of honeycomb eyes, which step could be wrong?

When many people steam eggs at home, they will find that the steamed eggs in the restaurant outside are as smooth and tender as tofu, but their steamed eggs are covered with honeycomb holes, and even the water eggs are separated. Why is there such a big difference? Do chefs have any secrets?

Yes. This is because they have mastered the proportion of water used to steam eggs. Steamed eggs.

How much water to add? Generally, the ratio of eggs to water is 1:2 or 1:

3。Avoid adding raw water and hot boiled water to steamed eggs. Add raw water because there is air in the tap water.

After the water is boiled, the air is discharged, and the steamed eggs will have small honeycombs, which will affect the quality, lack of tenderness, and damage the nutrition. Because the egg mixture is rich in protein, it will gradually solidify into a lump when heated to about 85. If steamed for too long, the custard will become hard and the protein will be damaged.

But if the steam is too high, the custard will be honeycomb and the flavor will be reduced. If you use hot boiling water, the water will heat the egg mixture first, and then steam, which will damage the nutrients and even turn into egg drop soup. Therefore, it is best to steam eggs in cold boiled water to avoid nutrient loss, which will make the surface of the eggs smooth, soft, tender and delicious.

Also, there is a trick to putting water and eggs together. Beat the eggs slowly and gently, gently stirring the eggs and water in one direction. While stirring, gently pat with chopsticks until 1 cm of bubbles appear on the egg mixture.

If stirred vigorously, the egg mixture will produce a lot of bubbles, and the water and eggs can be easily separated after steaming. The reason why steamed eggs have honeycombs is because too much air is stirred in when the eggs are beaten, and pores will form during the steaming process. Just stir gently, use a small spoon to clean the surface bubbles before putting into the pot, and gently shake the container to drain.

The third trick of steaming eggs is to wait for the water to boil before putting the egg liquid, the lid cannot be covered, and it is best to leave a finger-thick gap.

Because the egg wash is rich in protein, it will gradually solidify into lumps when heated to about 85. If you cook it for too long, the eggs will harden and the protein will be damaged. If the steam is too large, the eggs will be honeycomb and the flavor will be reduced.

It may have been steaming for a long time. To steam egg custard, first use warm water, then put the ratio of egg liquid and water (one egg, put two shell water), and finally cover with a layer of plastic wrap and prick a few eyes. Steam for 10 minutes.

This is because the heat is very large, and the excess foam is not cleaned out before steaming, so there will be a lot of honeycomb eyes.

The most important thing when steaming the chicken cake is to remove the foam from the egg mixture, then cover it with a layer of plastic wrap and prick the eyes with a toothpick.

It's probably because the chicken cake wasn't vented before steaming, and it wasn't bumped a few times, so there were a lot of eyes.

1.First of all, pay attention to the ratio of water to eggs, and don't add too much water; 2.Be sure to cover with plastic wrap before putting it in the pan to prevent contact with air; 3.Be sure to grasp the time of steaming the eggs well, not too long.

Why does egg custard steam out "honeycomb eyes"? The secret after heating is figured out once and for all today!

Steamed egg custard is a common Han name in northern China. The finished egg custard is milky yellow in color, soft and tender, fragrant and smooth, from the elderly to children, no matter what age group can eat. My family has to steam egg custard for children almost every day, get up in the morning and steam it in the pot, and when it is washed, breakfast is ok, and then it is served with milk bread, which is nutritious and delicious.

Steamed egg custard seems simple, but many people steam out egg custard that is either too old, or unformed, or has pores to sell poorly, making people lose their appetite. To make the perfect egg custard, you need to know some of the scientific principles of egg liquid coagulation, as well as some tips for steaming eggs. Below, let's take a look at the correct way to make egg custard.

Ingredients Required:2 eggs, appropriate amount of warm water, a pinch of cooking oil, salt and light soy sauce.

Directions:

Step 1: Crack the eggs into a bowl and beat them with salt. Salt not only enhances flavor, but also contains sodium ions that help the egg liquid to set quickly and fully. If salt is not added, it is possible that the eggs are cooked, but still in a liquid state.

Step 2: Add double of warm water to the egg mixture, stir well to make the egg liquid and water fully integrated. If you use cold water, there is air in the water, and when the air is discharged after boiling, the egg custard will be honeycomb-shaped, while if you use hot water, the egg will be scalded and the egg custard can no longer be steamed.

Step 3: Pour the egg mixture into a shallow bowl and use a spoon to remove the foam from the surface (to prevent honeycomb). Because the shallow container can evenly heat the egg liquid, there will be no problem that it is getting old all around and has not solidified in the middle.

Step 4: Take the steamer to boil the water, then put in the egg liquid, cover the egg liquid with a butterfly or plastic wrap to prevent the water vapor from dripping into the egg liquid, affecting the coagulation effect of the egg liquid, and there will be honeycomb, which will affect the appearance.

Step 5: Cover the pot, steam over medium-low heat for 7-8 minutes, turn off the heat and simmer for 1-2 minutes. Take out the egg custard, add 1 teaspoon of light soy sauce, pour in a few drops of sesame oil, and sprinkle with some chopped green onions, a bowl of delicious egg custard is steamed, come and enjoy!

Technical Summary:1. Be sure to add salt to the steamed egg custard, because adding salt can accelerate the solidification of the egg liquid and allow you to steam the perfect egg custard; 2. Only warm water can be used to add water, and the proportion is; 3. The steaming time must be well controlled, generally 7-8 minutes, not more and not less.

Why does egg custard steam out "honeycomb eyes"? The secret after heating is figured out once and for all today!

That's because the steaming time is too long, it is best to boil the water for steaming egg custard, and then put in the egg liquid to steam, and a little egg liquid is best wrapped in plastic wrap with a few small holes with a toothpick, steam for 15 minutes, and simmer for 5 minutes!

There are always honeycomb eyes when steaming egg custard, there may be 3 reasons, 1The ratio of water to the egg is not well mastered, and the ratio of water to eggs should be 1:; 2.

The water added must be cool and white, and it is easy to have honeycomb eyes if you add cold water directly; 3.Once the egg mixture is well blended, skim off the foam on top.

The problem of the length of steaming time. When we make steamed egg custard, sometimes there will be a lot of honeycomb eyes. It is likely that this is the result of the time course of the dispute.

Because the protein content in the egg wash is very high. After heating, it will be slowly steamed into pieces, and if it takes too long, the custard will become hard. If 0 liters of water or cool water are used, it may also cause honeycombs.

If the foam of the egg liquid is not filtered out, it may appear honeycomb-like.

This is because you're steaming the custard for too long, and it's also likely because you're putting too little water in the custard.

The appearance of honeycomb eyes in steamed egg custard indicates that the fire is too big. Mix the egg mixture with an appropriate amount of water and stir well, remove the excess small bubbles on the surface, put it in a steamer, turn to medium-low heat and slowly cook for about 10 minutes after boiling.

Steamed chicken cake, heat and method determine the quality!

Chicken cake is a kind of food, its raw materials are eggs, salt water, etc., chicken cake actually has two food meanings, one is common, similar to egg custard a kind of food, its taste is sweet and soft, suitable for all ages, the color is clearly a food that adults and children love to eat, and it is also a food with very high nutritional value. But it also has another meaning, refers to a kind of dim sum in Zunyi area of Guizhou, this kind of dim sum tastes very good, although the appearance is similar to a cake, but the taste is not the same as the cake, it is golden and buttery, not fishy and not greasy, soft and delicious, it is the favorite product for the elderly and children. Most people choose to eat it for breakfast or afternoon tea.

When making chicken cakes, many people will find that the chicken cakes they make are different from the chicken cakes sold in restaurants outside, and the chicken cakes steamed by themselves often appear honeycomb-shaped, but the chicken cakes purchased outside are smooth and flat, look very delicious, and taste more tender. This could be due to several reasons:

One reason may be that when we add water to the eggs and stir well, because of excessive stirring, there are too many bubbles in the chicken cake, so we should use chopsticks to gently pat in the mixing room, remember not to stir vigorously, and it is best to use a small spoon to clean the air bubbles on the surface of the chicken cake before steaming to avoid honeycomb holes.

The second reason may be that when we steam eggs, we should choose cold water, not hot boiled water, because hot boiled water will heat the egg liquid, and if it is steamed, it is not easy to form, and the steaming time should not be too long, if the time is too long, the egg custard will become hard, and the taste will not be tender.

The third small way is that when we steam the eggs, we can choose to boil the water and then put the egg liquid on it, the lid should not be covered, and it is best to leave a gap the size of a finger, because if the steam is too large, the eggs may be honeycomb-shaped, and the taste will not be good.

Because if there is air in the chicken cake when steaming, the air will be emitted during the evaporation process, so it will be honeycomb-shaped, and if there is no air in it, the surface will be particularly smooth after steaming.

This is because the water you add to the egg wash is not lukewarm, and if you put hot or cold water, it will cause the chicken cake to appear honeycomb during the steaming process.

Steamed chicken cakes, after cooking, some have a smooth surface, and some are honeycomb-shaped, because the steaming time is too long, the steam is too large, and the protein is damaged and the honeycomb appears.

It is possible that the temperature of the water is not right, and the temperature of the water is best around 40 degrees, so it is very good.

It is because there is some air in the dough or batter at the beginning, which will be discharged from the body during the steaming process, and it will have a honeycomb shape.

1. Water volume: When the egg is opened, the ratio of water to the egg liquid is 1:1.

2. Water temperature: The water mixed with the egg liquid should be lukewarm, not cold or hot water. The eggs steamed in cold water are not tender enough, and the hot water can easily wash the eggs into egg drops.

3. Water tool: There is no measuring cup at home, and the water volume is not accurate, so use egg shells to add water.

4. Additives: Add a teaspoon of starch to each egg. Vinegar and eggs will have a chemical effect, making it easier for eggs to combine with water, water eggs will not separate, eggs will be more slippery, one egg with about two drops of rice vinegar, too much steamed eggs have a peculiar smell.

5. Egg beating tools: It is best to have an electric egg beater, if there is no one, it is also possible to use a manual one, which is more laborious.

6. Sieving: The egg liquid that has foamed must be sifted, if not, use a drawer cloth.

7. Oil: Smear some oil in the steaming bowl, the egg is not easy to stick to the bowl after cooking, and it is easy to clean.

8. Covering: Cover the steaming bowl with egg liquid with plastic wrap to prevent steam water from dripping and smashing the egg noodles.

9. Heat: After the water is boiled, steam for about 12 minutes on low heat, and then steam for a few minutes after turning off the heat.

The key to steaming chicken cakes is that you should not add cold water, you should add slightly hot water, and do not stir evenly, and then steaming will not appear honeycomb, and another is that the steaming time should not be too long, too long will also produce honeycomb.