Although egg beating is not required in this recipe, some patience and time is required :). Leavening is provided by the yeast and baking powder. Later on, baking soda is added to balance the pH level. By making an aged dough (similar to a levain in making a sourdough bread), natural yeast and bacteria are cultivated. This is a combination of biological and chemical methods. So, as a last resort, I went back to the traditional method: using an aged (prefermented) dough. I kept telling myself that there must be a way to make a fluffy and moist steamed cake. It means that the way the cake batter is prepared is a crucial factor in determining whether it is a dense or soft cake. This temperature is so much lower than the usual 350F/180C oven temperature used in baking a cake. The average maximum heat a household steamer can generate is about 212F/100C. None of the above gave me a satisfactory result. I have tried a few recipes using different ways to leaven the cake batter: beating whole eggs (physical), using yeast (biological) and/or baking soda/powder (chemical). Without patience, you will just have hard boiled eggs. In order for the marinade to infuse into the eggs, they have to sit overnight. But to make delicious tea eggs, there is no shortcuts. Making hard boiled eggs does not require a lot of time nor patience. Take these tea eggs as another trial of patience. Making yeast bread takes hours aged dough takes days to mature a successful batch of French macaron took me over ten trials to achieve. I have learned much about patience and perseverance through cooking and baking. I am not referring to instant TV dinners or instant noodles. To make a good meal, you simply have to put in time and effort. It is through these trials that we all mature and grow up.Īnother role that build up one's patience level is to be a cook. From taking care of an infant to parenting a teenager, there are endless challenges a parent has to face. I think many parents would be on my side. If I were to rate which role would be the toughest test of patience, I would vote that being a parent is number one. There are certain things in life that really train or test your patience. The following recipe from another blogger has the best texture with the right ratio of glutinous flour, wheat starch, and tapioca flour and it is super easy to make. Some make it by steaming raw glutinous flour while others use cooked flour to make the roll without further steaming. I have been searching and experimenting a long time for a good recipe. It only has a few major ingredients-water, sugar, glutinous flour, and banana flavoring-but the right ratio is important to bring out the best texture. Anyhow, how I have missed this glutinous flour roll! Besides Hong Kong Style Waffle and Chinese Steamed Cake, this is my other favorite childhood snack. ![]() ![]() But it has a misleading name (just like bo lo bao/pineapple bao without pineapple). It is what gives them their chewy, gummy texture. Banana rolls are also one of these foods which fit the description. They are comprised of glutinous flour as the major ingredient. Glutinous rice balls, mochi, Chinese New Year steamed cakes and boba all have something in common.
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