Egg white steamed cake. Heat water in your steamed pan. Set aside; Sift and mix flour and baking powder. Set aside; Whisk egg white, mix in sugar bit by bit while still whipped until fluffy, add the salt.

Add in the cream of tartar. Then add the sugar a little at a time. Alternate adding more sugar and whisking the egg white. Kamu Bisa Masak Egg white steamed cake Menggunakan 11 bahan-bahan dan 7 beberapa tahap. {Begini cara|Gini cara|Gini lho caranya masaknya.

Bahan-bahan Egg white steamed cake

Pastikan ada 300 g bahan putih telur.
Siapkan 125 g bahan gula pasir.
Siapkan 125 g bahan terigu prot. rendah.
Kudu ada 25 g bahan maizena.
Persiapkan 25 g bahan susu bubuk.
Pastikan ada 1 sdt bahan emulsifier (sp).
Persiapkan 1 saset bahan santan instan.
Siapkan 25 cc bahan minyak sayur.
Pastikan ada Sedikit bahan garam untuk rasa.
Persiapkan 1 sdt bahan bubuk cokelat pekat.
Kudu ada Secukupnya bahan pasta pandan dan vanila bubuk.

Continue to whisk until the egg white reaches stiff peak consistency. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Jidangao are always yellowish in colour and I believed some stores may have added egg yolk yellow colouring to the cake to make it more yellowish.

Egg white steamed cake Langkah Pembuatannya

Ayak terigu bersama maizena, susu bubuk dan garam, sisihkan..
Mixer putih telur bersama emulsifier dan sesendok gula pasir dgn speed sedang hingga berbusa kemudian masukkan sisa gula secara bertahap. Naikkan speed bertahap hingga ke speed paling tinggi. Mixer hingga mengembang dan kaku..
Masukkan campuran terigu ke dlm adonan putih telur dlm 2-3 tahap, aduk balik perlahan asal rata. Campur minyak dgn santan, aduk rata lalu tuang dlm adonan td. Aduk balik kembali hingga merata (jgn smp overmix y!!).
Bagi adonan menjadi 3 bagian (tdk perlu sama rata, kira2 sj sesuai kebutuhan). Beri satu bagian pasta pandan, satu bagian lg campur dgn bubuk cokelat (terlebih dulu larutkan dgn sdkt air), sedangkan sisa adonan beri bubuk vanila..
Siapkan loyang beralas kertas roti dan dioles minyak sayur. Tuang masing2 adonan secara bergantian (silahkan dikreasi sndri) hingga adonan habis. Hentakan loyang pelan untuk memecah gelembung udara dlm adonan..
Kukus adonan dlm pengukus yg telah dipanaskan terlebih dulu. Jangan lupa untk membungkus penutup dgn serbet bersih. Kukus selama 25 mnt. Tes tusuk apalg tdk ada adonan yg menempel lg artinya bolu siap diangkat. Tunggu hingga agak hangat sebelum dikeluarkan dr loyang..
Buang alas kertasnya. Potong2 dan bolu siap dinikmati selagi hangat..

At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter. After made this successfully around two weeks ago, I make this little. Cover the lid with a kitchen towel to prevent condensation (please don't skip!