The soft texture and sweet taste of legit make this cake much-loved both children to adults. Steamed sponge cake is also a typical Indonesian culinary that is sold in booth or pastry shop in various regions. Not only suitable to be used as a snack cake can also be presented during a family event.
Red sugar brown steamed cake you can make yourself at home and the results are not inferior to those sold in the pastry shop, provided follow the recipe and the steps written following
Necessary materials :
- 250 grams Wheat blue or key flour
- 2 eggs Yellow Egg
- 200 grams of Sugar Red fine comb
- 200 milliliters Water
- 1/4 teaspoon vanilla powder
- 50 grams of Sand Sugar
- 1/2 teaspoon Soda Kue
- 1/4 teaspoon Baking Powder
- 3 pieces of pandan leaves
- 1/4 teaspoon Salt
- 100 milliliters of Edible Oil
How to make a brown sugar steamed cake:
- First boil water add brown sugar (preferably thinly sliced or
Cut into pieces first brown sugar to dissolve more quickly), add also leaves
Pandan, salt, and vanilla powder. Stir well. Strain the sugar solution and refrigerate
In room temperature. - Combine egg yolks, granulated sugar, baking powder, and baking soda in a container
other. Shake with mixer until the color is pale and batter
Expands. Beat the mixer at high speed. - After the dough expands enter the filtered brown sugar water and
Chill. Then enter the wheat flour slowly until smooth. Stir
With low speed mixer until well blended. Turn off mixer - While preparing the dough, heat the pan and let the steam out.
- Finally enter the oil in the dough and stir using the spatula.
- Pour the dough in a mold or steamed sponge cup.
- Put the steamed sponge cup in a pan that has been heated and steamed for
Approximately 20 minutes. In order for the dough not to be exposed to moisture, seal the lid of the steamed pot
By using cloth or napkin. - Wait until the cake expands and after 20 minutes, the finished cake can
Lifted and presented
This recipe is quite easy to practice and the results are guaranteed to be satisfactory if the steps are followed correctly. In order for a steamed cake its not disappointing to see also the following tips
- Do not forget to heat the pan before the dough is inserted, preferably
The pan is heated just before the dough is given oil to save time
And more efficient. - Before 20 minutes or before the cake is cooked, never open the lid of the pan
Because this could cause the cake to not expand perfectly. - Stir the oil put in the dough using a spatula and
Make sure the oil does not settle at the bottom of the dough container. - Cover the lid of the pan with a cloth to prevent moisture from dripping on the sponge cake batter
- The color of brown sugar used will affect the results of the cake obtained.
The thicker the color of brown sugar then the color of the sponge cake will also be more concentrated.
please try, thank