I have always wanted to prepare this savoury steamed sponge cake after a member in my Facebook Group asked if any one have the recipe.. I have the recipe from a book but I did not have a chance to try out..
Today, while scrolling my cook book, I found the recipe and decided to try preparing it. It is a Taiwanese cook book and apparently this is a common roadside snack for the Taiwanese..
The recipe required the preparation using minced meat . However, I am rather lazy to prepare the minced meat early in the morning, I have decided to use pork floss instead. Whether pork floss or minced meat, I believed the taste will blend well..
Feeling guilty after steaming the cake and as a respect of traditional cuisines, i have stir fry some minced meat for purpose of this illustration so that readers can have a choice of using pork floss or minced meat.
This is a rather healthy recipe.. very little fats were used. The cake is fluffy and definitely a good breakfast item.
WHAT IS REQUIRED
Servings: An 8” round baking tray of steamed sponge cake
Recipe adapted from: 面点新手， 胡娟娟， 2013年3月 肉燥蒸蛋糕 Page 269
100 grams of meat floss (or minced meat as follows)
160 grams of self raising flour
160 grams of castor sugar
30 grams of cooking oil
100 grams of minced meat
1 tablespoon of minced garlic
1 tablespoon of minced Chinese celery or spring onion
1.5 tablespoon of dark soya sauce
1 tablespoon of sugar
1 tablespoon of Chinese cooking wine
1 tablespoon of cooking oil
Dashes of white pepper
STEPS OF PREPARATION
Lightly greased a baking tin with cooking oil.and get ready a steamer with enough water capable of steaming at high heat for at least 30 minutes.
Sauté the minced garlic until fragrant, add the minced meat and stir fry for 3-4 minutes until the minced meat is cooked. Add the Chinese cooking wine, chopped Chinese celery or spring onion, dark soya sauce and white pepper. Let it simmer for 1-2 minutes until dry. Dish up and set aside . (Note that this step is optional if meat floss was used)
In a whisking bowl of a standing mixer, crack the eggs and beat until foamy (1-2 minutes). Add the sugar tablespoon by tablespoon. Beat the egg until volume expands to at least 2 times and reach ribbon stage which took about 8-10 minutes at high speed. Ribbon stage means when you took out the whisker, the beaten eggs drip slowly instead of flowing down. Take out the beaten eggs, add the cooking oil slowly and use a spatula to lightly and swiftly mix the batter until well combined.
Sift the self raising flour in 3 stages, use a spatula to fold the batter swiftly and lightly until the batter is well combine. Transfer half of the batter into the baking tray. Steam the cake for 10 minutes. Prior to steaming, make sure that water in the steamer is boiling.
Take out the steamed cake, layer with half of the meat floss or all minced meat above. Pour the other half of the batter on top. Sprinkle again the remaining half of the meat floss (note that minced meat cannot sprinkle on top as it will sink down). Steamed for at least 20 minutes or until a skewer inserts into the centre of the cake comes out clean. Best served warm as a snack.
Remember that you have a choice of either using minced meat or meat floss.. I would think that minced meat will be a better choice as it is moister but I leave the decision to you.
Hope you like the post today.. Cheers and have a nice day.
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