傳統蒸雞蛋糕 Traditional Steamed Cake

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材料：

            蛋 3顆
            白砂糖 250克
            普通麵粉 300克
            雪碧 150-180毫升

            Egg 3
            Granulated sugar 250g
            Plain flour 300g
            Sprite 150-180ml

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做法：







1. 倒入3顆雞蛋到盆中，用電動打蛋器打。Add in 3 eggs into a big bowl and beat it using a mixer.


2. 將250克白砂糖分次加入，約2-3次，加一次打拌一次至蛋液發兩倍大變成乳白色，表面紋路不會立即消失才表示打發成功。Gradually add in the sugar in 2-3 batches, beat until fluffy, pale, and double in size.





3. 篩入300克麵粉到打發的蛋液中，若是打發成功的蛋液這時候可見麵粉是浮在蛋液上不會下沈的。Sift in 300g of plain flour and it will not sink if the egg is well beaten.




4. 翻拌式把麵粉和蛋液均勻混合，切記不要過度攪拌防止蛋白消泡。Gently fold in the dry ingredient and avoid over-mixing or your cake will be dense.


5. 倒入150毫升雪碧至麵糊裡，如果想要更軟的蛋糕可加入180毫升雪碧。Add in 150ml of sprite. You may add 180ml of sprite if you wish your cake even softer in result.

6. 輕輕攪拌至麵糊均勻混合，千萬不要過度攪拌。Continue to fold gently until it combines. Remember do not over-mix it.





7. 模具鋪上烘培紙，倒入麵糊。這裏用的是7寸寬3寸高的模具。Line your mould with parchment paper and transfer the batter into it. I'm using a 7inches x 3inches mould here. 



8. 放入蒸爐，大火蒸30分鐘。Steam at high heat for 30minutes.



9. 完成。Done



Tips：

1. 蛋液確保充足打發，可觀察麵糊紋路判斷，打發成功的麵糊紋路不應該是立即消失的。Make sure the egg is being well beaten, it should be light in colour, creamy and fluffy in texture and double to triple in size.

2. 一定不要過度攪拌麵糊，這會導致消泡，蛋糕發不起。Do not over mix when the dry ingredient comes in, it will reduce air bubbles in the batter and you'll get a dense cake in result.

3. 模具建議不要過大，麵糊倒入至少6-7成高度，才會有美美的 ”開口笑“ 效果。Your batter should fill up at least 60 to 70 per cent of the mould, the cake will rise tall, crack and "smile" beautifully.

4. 蒸的過程不要開蓋所以確保水是足夠的。Do not open the lid during steaming so make sure you have enough water at the beginning.

5. 大火對“開口笑”很重要。Hig heat is important here for the "smiling" in result.

6.如果想要更軟的蛋糕可將雪碧加至180毫升。You may add 180ml of sprite if you wish your cake even softer in result.



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