CHINESE CAKE CREAM RECIPES

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BOX CREAM CAKE RECIPE - SIMPLE CHINESE FOOD



Box cream cake recipe - Simple Chinese Food image

Still eating cakes for children, eating all over the floor and worrying about it all over your face? Luzhu learned a trick from the private cat sister. The cakes and cream fruits were packed in disposable fresh-keeping boxes, and they were named Box Cakes. No matter how hot the weather is, I can go out on a picnic with my friends and share the delicious food. Simple and generous, easy to carry, easy to store.

Provided by Cat mom Momo

Total Time 30 minutes

Yield 3

Number Of Ingredients 9

80 grams Low-gluten flour
70 grams Caster sugar
4 egg
45 grams milk
45 grams Corn oil
600 grams Mango
400 grams cream
40 grams Sugar
A few drops White vinegar

Steps:

  • 20 grams of caster sugar is used for egg yolks, and 50 grams is used to beat egg whites. Separate the white and egg yolk and put them in a water-free and oil-free container for later use.
  • Add 20 grams of caster sugar to the egg yolk and 45 grams of milk. Stir well.
  • Add 45 grams of corn oil. well mixed.
  • Sift the flour. Mix it back and forth evenly without particles.
  • When the egg whites are frothy, add a few drops of white vinegar and 50 grams of fine sugar in 2 or 3 times. Send the egg whites to a small triangle state. As shown in the figure. 9 points dry.
  • Add 1/3 of the egg whites and mix the egg yolk paste.
  • Pour in all the egg whites, cut and mix, and mix well. Preheat the oven and fire up and down at 180 degrees.
  • Pour the batter into non-stick molds, ordinary molds need greased paper.
    After the preheating is over, turn the middle layer to 170 degrees and bake for about 25 minutes.
  • Take out the inverted button and let it cool.
  • After the cake cools, cut into 6 portions. Prepare 3 disposable lunch boxes.
  • Add 40 grams of sugar to 400 grams of cream at once. It is enough to pass the pattern and not flow. Not demanding.
  • Take a sex lunch box, first put a layer of cake slices + cream + mango flesh + cream + another layer of cake slices, and finally a layer of cream, put mango flesh on top. The number of layers and the amount of cream are increased or decreased according to personal preference.

CHINESE STEAMED CAKE RECIPE | ALLRECIPES



Chinese Steamed Cake Recipe | Allrecipes image

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.

Provided by Kevin Ryan

Categories     World Cuisine    Asian    Chinese

Yield 1 9-inch square cake

Number Of Ingredients 7

6 eggs
1?¼ cups white sugar
2?½ tablespoons water
1?½ cups cake flour
½ teaspoon baking powder
1?½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  • Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  • Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Nutrition Facts : Calories 193 calories, CarbohydrateContent 37.6 g, CholesterolContent 93 mg, FatContent 2.7 g, FiberContent 0.3 g, ProteinContent 4.6 g, SaturatedFatContent 0.8 g, SodiumContent 55.8 mg, SugarContent 23.6 g

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