Vanilla Steamed Cakes
Origin of the recipe
These steamed cakes are similar in preparation to Japanese steamed cakes called mushi-pan, which began being baked in Japan after World War II, when wheat flour began to be imported from the United States. They are easy to make and turn out fluffy and tender. A soft, buttery cream adds a touch of sophistication to these baked goods.
What do you need for cooking?
Ingredients
-
Milk
-
Vinegar
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Sugar
-
Vegetable oil
-
Condensed milk
-
Flour
-
Baking powder
-
Baking soda
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Vanilla extract
For white ganache
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Flour
-
Dry milk
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Sugar
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Milk
-
Vanilla extract
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Butter
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Grated chocolate
Kitchen utensils
- Bowl
- Whisk
- Ladle
- Baking pan
- Wand
- Wok
- Stand
- Measuring cup
Step-by-step recipe
Step 1:
Add a tablespoon of vinegar or lemon juice to 200 ml of milk and mix well.
Step 2:
Place a metal stand in the wok, pour about a glass of water into the bottom, cover with a lid and bring to a boil.
Step 3:
Place 70 grams of sugar in a bowl, add 75 grams of vegetable oil, and 75 grams of condensed milk. Whisk until the sugar dissolves.
Step 4:
Sift 130 grams of premium flour, a teaspoon of baking powder, half a teaspoon of soda, half a teaspoon of vanilla extract into the mixture through a sieve and mix with a whisk.
Step 5:
Add the fermented milk and mix thoroughly with a whisk.
Step 6:
Place two half-liter aluminum pans in a large baking dish, grease them with vegetable oil or butter and fill them equally with batter.
Step 7:
Use a stick to remove air bubbles.
Step 8:
Carefully place the large pan into the wok, cover and bake over medium heat for 30-35 minutes.
Step 9:
Check for doneness with a skewer, remove the cakes from the wok and cool thoroughly.
Step 10:
Pour 3 tablespoons of premium flour, 2 tablespoons of dry milk and 70 grams of sugar into a ladle and mix with a whisk.
Step 11:
Pour in 300 ml of milk, a quarter teaspoon of vanilla extract and stir.
Step 12:
Cook the ganache for 5 minutes over low heat until thickened, stirring constantly.
Step 13:
Add 2 tablespoons of butter, stir and cool.
Step 14:
Cut off the top crust of the cakes, pour ganache on top and smooth out.
Step 15:
Sprinkle with colored chocolate shavings to taste and serve.
Cooking tips
Instead of steaming, you can bake the cakes in a preheated oven at 170 degrees Celsius for the same 30-35 minutes. You can also bake them in a steamer.
You can wrap the lid of the wok in a towel to prevent any condensation from dripping onto the cakes.
Don't be alarmed if the top of the cakes turns out puffy and cracked - this is normal, even for traditional bread, and in this case, the unevenness will be trimmed off and covered with an even layer of ganache cream.
