蒸蛋糕，只需5分钟！不用烤箱，不用打发蛋白，不用分蛋，不用放凉，用蒸锅超简单操作，没有失败，做出的蛋糕入口即化，Q弹Q弹，今后每天早餐你都能吃到美味的蛋糕！

Hello there This is a blogger living in Japan Lao Sun from Toyama City, Japan Thank you so much for watching my videos Today we will make a cake But this approach is different from the traditional approach We don't know the yolk No egg whites Don’t use a whisk to beat the egg white At the same time No oven You just have a steamer We come We can make cakes and eat Preparation work can be completed in five minutes so As long as you have a steamer at home You can eat delicious cakes every day in five minutes Where is the cake As delicious as baked in the oven As fluffy The smell of the kitchen full of cakes So fragrant, so delicious In the sky Sad snowflakes What can i use to melt it The wind blows in your ears, miss your heart There are sad snowflakes in the sky What do i use to melt it Wind blows First of all, let's prepare the lake This is a crucial step Although it is the first step And the last step Actually our approach is quite simple After making the batter in this step, The whole cake making process is basically over And the preparation for this step is quite simple Can be completed in five minutes So mastered this method You can eat wonderful cakes every day After breaking three eggs in the basin Add 100 grams of sugar Stir thoroughly with a stirrer Cake is an ancient pastry Generally made by oven The cake is with eggs Sugar Wheat flour as the main raw material Take milk fruit juice milk powder face powder Salad oil water Shortening Baking powder as auxiliary material After stirring modulation After baking, it makes a sponge-like snack After mixing the sugar and egg liquid Add 100 grams of vegetable oil Stir well Let the oil dissolve in the egg liquid Fill the cake It can help the buns to increase the volume of the cake Because the fat can be filled with more air during the mixing process At the same time, the oil can also make the liquid and low powder mixed better The batter particles are smooth and soft Milk or water alone does not have this effect At the same time Come on It can also help emulsify the yolk lake Retain moisture Improve the taste of cakes Add flavor Make the tissue more delicate and soft If you don't cheer The overall taste is dry Sometimes I can’t even post Tastes like steamed cake During the mixing process If your hands and neck are sore Can take a break See that there is no oil floating on the surface of the egg liquid It means the mixing is complete Next, measure 100ml of fresh milk Add it to the batter just now Stir thoroughly Adding milk to the cake can increase the milk flavor Make the flavor of the cake better At the same time As a liquid material, it can balance the dry and wet ratio of the cake Milk is one of the oldest natural drinks Known as white blood fresh milk Mainly by water fat protein lactose Minerals A complex latex body of vitamins and other tissues The moisture content accounts for 86% to 90% The average specific gravity of milk is 1.032 Next add ten grams of yeast Stir thoroughly Is an edible nutrient-rich single-celled microorganism It is called an inexhaustible source of nutrition in nutrition Except protein Carbohydrates Other than lipids Yeast is also rich in vitamins Minerals and enzymes Yeast produces a lot of carbon dioxide gas in the dough During the cooking process Thermal expansion of carbon dioxide So the pasta becomes soft and delicious Sift 200 grams of low-gluten flour Add it to the batter just now Why add low-gluten flour Whether it is high-gluten flour Low-gluten flour or medium-gluten flour The gluten here is actually gluten Simple understanding This gluten is the protein in flour Protein has water-absorbing properties So after adding water to the flour Protein fully absorbed The water starts to expand and become larger Slowly a gluten network is formed High-gluten flour is high in protein content Then it will form more gluten The bread made by him will be very tough Chewy Low-gluten flour has relatively low protein content So less gluten is formed Then the cake or biscuit made by him will be very soft and crispy Cake originated in the West The word cake1, which was slowly introduced into Chinese English, appeared in the 13th century in England. From Nordic kaka The original name of the cake is sweet bread Can't see dry powder Our batter is finished mixing Next, brush a layer of oil on the bottom layer of the mold Then pour the batter into the mold The first person in history to make a cake was an Egyptian Many murals unearthed from the mausoleum also prove this point After pouring the batter into the mold Clean up the batter on the basin with a silicone spatula Then spread a layer of plastic wrap on the surface of the mold The purpose Is to prevent a lot of water vapor from entering the batter The plastic wrap covered is bigger Wrap all the molds Top layer press down Leave a little extra space Because the batter will expand after fermentation Top up the plastic wrap On top of the plastic wrap Insert a few toothpicks Make it breathable So as to avoid the unfamiliar center of the lake If you don't need to add money jack Often the cake is already cooked around And the center is still sticky batter Ok Cake making failed After preparing for the lake, Next we start steaming the cake Add cold water to the pot Place the prepared mold directly on the bridge of the nose Here Be sure to use the cooling water effect Instead of hot water Press the plastic wrap down to leave extra space Then put the lid on Start ignition Steam on medium heat for 50 minutes Simmer for five minutes after boiling Open the lid again The highest grade of my induction cooker Is 12 I set it on 7 Steamed for 50 minutes time up Boiled What a beautiful cake We take a chopstick and insert it in the middle Check if the chopsticks stick out Mucus Sticky or batter If there is no arc extinguishing It means the cake is cooked If there is batter Need to add a lid to steam for a while There is no batter on the chopsticks this time It means the cake is cooked out The film begins to fall below Take off the plastic wrap and buckle it Demoulded immediately Look so convenient This is because we applied a layer of oil under the mold This cake is quite fluffy Look at it trembling How beautiful And what The surface texture is particularly delicate While eating No teeth at all Using the tongue is enough Press it down and immediately bounce Really q bomb q bomb come and see The cake is steamed Hahahaha Look at this color How beautiful you look City house The smell of a full cake share it it is good Let's have a taste Look at the cake you look at How thick Fluffy and fluffy, Q bomb Q bomb, press it to bounce immediately Ok Melt in the mouth After reaching the mouth You don't have to chew Refuse without teeth So He is soft Slowly I swallowed it naturally Taste the scent of wheat carefully Sweetness of sweet cake Scent of milk Really fragrant Chew more fragrant The more the product, the more taste Yuepin You will know the feeling you are eating cake and what Took this bite I want to eat a bite right away Ok the best Ok awesome Wonderful Great Ok that's nice This approach is quite simple No time Ready in five minutes So You don’t have to worry about him this way Collapse, you don’t have to worry that he won’t be able to post it And what Look very strong This place will be renovated Can make birthday cakes and other cake trays right away very good save time and energy And you see that the value of this face does not drop at all Awesome So this method is very good Especially recommended to you it is good Invite you to eat cake I'm sorry I eat every time look Thank you for watching and accompanying See you next video

Channel: 留日生活

Views: 1,983,237

Keywords: 蒸蛋糕, 只需5分钟, 不用烤箱, 不用打发蛋白, 不用分蛋, 不用放凉, 用蒸锅超简单操作, 没有失败, 做出的蛋糕入口即化, Q弹Q弹, 今后每天早餐你都能吃到美味的蛋糕！

Id: 7En-QobNV30

Length: 11min 0sec (660 seconds)

Published: Fri Jan 22 2021