tag:blogger.com,1999:blog-3141699525294763294.post3147215381225338285..comments2024-03-14T16:29:31.397+10:00Comments on Christine's Recipes: Easy Chinese Recipes | Delicious Recipes: Steamed Cake (Old fashioned Dim Sum)Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-3141699525294763294.post-54773237660347323172012-08-16T20:32:19.522+10:002012-08-16T20:32:19.522+10:00Hi Christine,
Thank you very much for your advise...Hi Christine,<br /><br />Thank you very much for your advise.<br /><br />Finally, I managed to do it right! <br />I have tried again last night, and the cake turned out soft and the creamy colour of the cake is so nice!<br /><br />Thank you very much to you!<br /><br />Actually, my folding technique is not that good. I have found some video on Youtube on how to do the folding, and I will keep trying! <br /><br />regards,<br />elimelimhttp://www.facebook.com/elimteownoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-29549442352705359882012-08-10T12:23:24.208+10:002012-08-10T12:23:24.208+10:00@Elim:
You might like to use a spatula or balloon...@<a href="#c4464703781175184252" rel="nofollow">Elim</a>:<br /><br />You might like to use a spatula or balloon whisk to fold in the flour in the egg mixture lightly, trying not to knock out too much air inside.<br /><br />As for the problem of wet surface, wonder if the steam condensed on the cake. It's a very common problem while steaming. You might try wrapping your wok lid with a cloth to prevent any water drops on your cake surface. Or use a bamboo steamer with a lid on.<br /><br />The batter has to be cooked right away. It can't wait too long as the air inside might escape, then your cake won't be fluffy.<br /><br />Hope this info helps.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-44647037811751842522012-08-08T21:05:01.861+10:002012-08-08T21:05:01.861+10:00Hi Christine :)
Thank you very much for your reci...Hi Christine :)<br /><br />Thank you very much for your recipe!<br /><br />When folding in the flour, should i use an electric mixer as well or just a wooden spatula?<br /><br />My steamed egg cake turn out a bit wet on the surface which is about 1.5cm... do you mind to give me some advices?<br /><br />But the center and bottom portion turn out very fluffy and nice! And, this recipe is not that sweet, I like it well!<br /><br />Lastly, is it advisable to store the flour in the fridge when it is not in use?<br /><br />Hear from you soon!<br /><br />Thanks & regards,<br />ElimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-82878456746540392412012-08-06T17:51:19.775+10:002012-08-06T17:51:19.775+10:00@sue:
Oh, the air inside could be knocked out. :( ...@<a href="#c3140038712223156368" rel="nofollow">sue</a>:<br />Oh, the air inside could be knocked out. :( Sorry for hearing that.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-31400387122231563682012-07-26T00:35:03.246+10:002012-07-26T00:35:03.246+10:00Hi Christine,
I tried makin this and it was a tota...Hi Christine,<br />I tried makin this and it was a total failure. The cake was dry and tough, and pores were very big. It did not really raise and became very yellow.<br />I beat the eggs until very pale and I was sure it dropped after 3sec. <br />Could it be because the mixture was deflated when mixing in the flOur since I used only a small bowl to mix? Found some flour sunk below when I poured the mixture into the pan for steaming.<br /><br />Thanks for ur help!suehttps://www.blogger.com/profile/08226578038107021343noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-25694870795748620212012-07-12T18:27:44.257+10:002012-07-12T18:27:44.257+10:00@Lynn:
If everything was done correctly, I really ...@<a href="#c7050948834845737611" rel="nofollow">Lynn</a>:<br />If everything was done correctly, I really don't know what's the problem. Sorry. :(Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-70509488348457376112012-07-11T12:43:53.893+10:002012-07-11T12:43:53.893+10:00Hi Christine,
I have always loved your recipe an...Hi Christine, <br /><br />I have always loved your recipe and I finally tried your steamed cake today. I'm quite sure my egg mixture passed the 3 seconds test and I didn't over fold the flour. However, for some reason, my cake was very 'hole-ly' and tough. it also sank in the middle. I cant figure out what went wrong though I did leave the bowl over the simmering water throughout the whole time that I was beating the egg mixture & I beat the egg mixture on high speed for about 10mins or so. Could that be the problem?Lynnnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-44537137726347449462012-05-28T22:29:56.157+10:002012-05-28T22:29:56.157+10:00I've been looking for the perfect recipe for s...I've been looking for the perfect recipe for so long! I tried this yesterday and it came out great. Thanks for sharing. This is going to be a recipe that I will be making a lot.Natnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-23183146412035153912012-05-28T15:45:51.922+10:002012-05-28T15:45:51.922+10:00@onncheng:
The first step of beating eggs with sug...@<a href="#c3390481113194400104" rel="nofollow">onncheng</a>:<br />The first step of beating eggs with sugar is very crucial.<br />If the eggs and sugar beat to very fluffy and have enough air inside, the mixture would be more stable. Even when flour is added, the volume won't decrease.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-33904811131944001042012-05-26T18:57:29.235+10:002012-05-26T18:57:29.235+10:00Hi Christine, the cake didn't rise .. I guess ...Hi Christine, the cake didn't rise .. I guess the air was knocking out while folding in the flour. How to avoid it? The egg and sugar mixture was increased its volume (rise) but when I added the flour (little by little), the mixtures dropped ..onnchenghttps://www.blogger.com/profile/05007733995695507795noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-70646712156653213232012-05-24T13:28:10.598+10:002012-05-24T13:28:10.598+10:00Thank for the share of your recipe. Is very succes...Thank for the share of your recipe. Is very successful. Texture is good too. Very nice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-18939091844519880812012-05-23T09:17:32.218+10:002012-05-23T09:17:32.218+10:00Thank you for the wonderful recipe. I make the cak...Thank you for the wonderful recipe. I make the cake today and it is puffy and soft and chewy. Please let me know whether the texture of the cake is chewy or I did something wrong. Thank you very much for your help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-47499717781826058862012-04-08T15:45:33.223+10:002012-04-08T15:45:33.223+10:00Thank you for the tips! Made it for the first time...Thank you for the tips! Made it for the first time. My parents said it was excellent..Fluffy and moist. I used 6 eggs, 1 cup sugar, 1 cup cake flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-86050684756499259182012-03-25T18:16:19.634+10:002012-03-25T18:16:19.634+10:00hi, I tried this recipe with maccha powder and its...hi, I tried this recipe with maccha powder and its incredibly delicious dipped into treacle. I also sprinkle kinako powder over to make it more Japanese alike! I have a blog and uploaded the photo of steamed cake I made... Thanks!mimihttps://www.blogger.com/profile/01359565004071718037noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-20194858098684029872012-01-28T17:54:03.644+10:002012-01-28T17:54:03.644+10:00@Anonymous:
We hardly over beat the egg and sugar ...@<a href="#c6358039948893843690" rel="nofollow">Anonymous</a>:<br />We hardly over beat the egg and sugar actually, instead, we need more patience to beat the mixture until very fluffy.<br />That's crucial step to make this cake successfully.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-63580399488938436902012-01-28T14:28:35.593+10:002012-01-28T14:28:35.593+10:00hi christine, is it possible to overbeat the egg a...hi christine, is it possible to overbeat the egg and sugar mixture once it is light and fluffy? and is the end result of the cake supposed to be moist? thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-6285905604410095702011-08-26T15:43:22.000+10:002011-08-26T15:43:22.000+10:00Dear Christine,
I do not have an electric mixer -...Dear Christine,<br /><br />I do not have an electric mixer - sad I know been meaning to get one but up to now not yet.<br />I love to try this cake - but is it possible to do with the balloon whisk? Is the method the same?<br /><br />Thank you for the advice,<br />ConanchibiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-64611235494937752452011-08-02T21:51:03.471+10:002011-08-02T21:51:03.471+10:00@Anonymous:
oh, sorry to hear that. This method of...@<a href="#c7721807106166618297" rel="nofollow">Anonymous</a>:<br />oh, sorry to hear that. This method of beating whole eggs with sugar is quite challenging, I know.<br />Might consider to take video if any chance.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-77218071061666182972011-08-02T17:33:08.993+10:002011-08-02T17:33:08.993+10:00Hi Christine
Thanks for the recipies but alas to ...Hi Christine<br /><br />Thanks for the recipies but alas to say I am one of the failures. Tried 3 times and yet it does not rise. Taste is good just that the cake is not light in fluffy like shown in the picture. Any chance that you will demonstrate on you tube? That will be just great indeed. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-49213144091333204662011-08-01T23:30:09.049+10:002011-08-01T23:30:09.049+10:00@Anonymous:
Yes, you can.@<a href="#c741789403833066710" rel="nofollow">Anonymous</a>:<br />Yes, you can.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-7417894038330667102011-08-01T18:51:32.797+10:002011-08-01T18:51:32.797+10:00hi christine,
can i use granulated su...hi christine,<br /> can i use granulated sugar, instead of custard sugar?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-62213026095681329842011-07-31T11:19:06.400+10:002011-07-31T11:19:06.400+10:00can you post a ma lai go recipe please!(:can you post a ma lai go recipe please!(:Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-41778888829112287762011-07-15T22:30:01.582+10:002011-07-15T22:30:01.582+10:00@Anonymous:
The texture of this steamed cake is so...@<a href="#c637779843434086008" rel="nofollow">Anonymous</a>:<br />The texture of this steamed cake is solely rely on the support of the air beaten inside. <br />There are two main parts that would make this cake won't rise. First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. If not, the cake can't rise properly.<br />Second, when fold-in the flour, beware not to knock out the air from the egg and sugar mixture. <br />Otherwise, the cake won't rise high and not soft.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-61411184296465851442011-07-15T22:19:07.227+10:002011-07-15T22:19:07.227+10:00@pc:
The cake was steamed,hmmm, wonder how come it...@<a href="#c3795220039530694122" rel="nofollow">pc</a>:<br />The cake was steamed,hmmm, wonder how come it was dry.<br /><br />The egg and sugar has to be beaten over high speed, until very fluffy, the colour will turn to pale yellow, close to white. When it comes to beat the mixture of egg and sugar, don't look at the clock. We have to look for the right consistency. The time suggested in the recipe is only for reference. The performance of every electric mixer is very different.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-6377798434340860082011-07-15T19:27:02.204+10:002011-07-15T19:27:02.204+10:00Thanks for the recipe Christine. I have tried twic...Thanks for the recipe Christine. I have tried twice and both times the cake didnt rise. I have beaten the egg and sugar till it became fullfy and yet it still doesnt rise. I remains heavy instead of light. Please tell me where I went wrong.Anonymousnoreply@blogger.com