蒸香蕉海绵蛋糕 | 无泡打粉苏打粉 | 分蛋法 Steamed Banana Sponge Cake | No Baking Powder & Soda [小雁/我的爱心食谱]

香蕉是我们平时很爱吃的水果，刚好也有网友要求香蕉口味的蒸蛋糕。我们就来更深入的剖解蒸蛋糕的奥秘也顺便分享我最爱的蒸香蕉海绵蛋糕。吃起来口感还是一样绵密，多了香蕉的味道更加美味哦。

这次我们用8寸的椭圆形模。一个是不沾模，一个是普通模。看蒸好的蛋糕会有什么不一样。不过最后蒸好的蛋糕蒸，两个都一样粘。面糊倒到哪里就粘到那里。这款蛋糕，从面糊的水平到蒸好的成品，你会发现它只会再涨一点点而已。所以用不沾模是ok的，只不过用不沾模蒸出来的蛋糕，表面会缩一点点而已，口感倒是没什么差别。如果，用活动模就要注意底部进水的问题哦。

这次我们也用了两个不同的锅子来蒸蛋糕。同样的记得在关上锅盖时稍微打斜，并留一个小隙缝。让锅内多余的蒸汽能散发出来而水蒸气也能斜着流进锅底，这样就不会滴到蛋糕的表面了。

然而使用不同体积的锅子，即使用一样的火候，锅内的温度是不一样的。所以锅盖开的缝也要大小不一。我们给的火候和时间只供参考。最终必须依你自己的锅子、模具和份量再做调整。

每个锅子里的温度不一样，可以透过玻璃盖观察蛋糕。如果蛋糕在首10到20分钟内涨很高的话。那就表示温度太高了。如果你发现锅盖的水蒸气滴得很快，那就表示锅盖需要再开大一点了或再把火关小一点。水蒸气散得好的话，锅盖是不会流下太多水滴的。所以，调整锅盖和火候就能蒸出几乎完美的海绵蛋糕了。掌握好这几个重点，就能把这看似简单事实上不容易操作好的蒸蛋糕做好哦。

😳不喜欢我的声音的话，这里有没说话的ASMR版本哦：
   • Steamed Banana Sponge Cake | No Bakin...  

🖨️ 打印这食谱或调整食谱的份量 :
https://bit.ly/3wW0zzw

🔪 準備時間 ：15分鐘
🍲 烹飪時間 ：40分鐘
🍽️ 份量 ：4粒鸡蛋（2个8寸椭圆形模）

🛠️ 工具 ：2个8寸椭圆形模、6寸四方模、7寸圆形模、烤紙/香蕉叶


🌱食材
蛋黄面糊
- 4粒 蛋黄
- 70克 普通面粉/低筋面粉 （用低筋面粉就90克）
- 20克 玉米粉/低筋面粉 （用低筋面粉就省略玉米粉）
- 100克 香蕉果肉
- 30克 清水
- 50克 玉米油/黄油/食用油
- 少许盐

蛋白霜
- 4粒 蛋白
- 30克 细砂糖
- 0.5茶匙 柠檬汁/白醋

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Bananas are our favorite fruit, and friends also asked for a banana-flavored steamed cake. So this time, let’s take a closer look at the mystery of steamed cake and share my favorite steamed banana sponge cake. The texture is still the same and delicate, and the taste is more delicious with bananas.

This time we use two 8-inch oval molds. One is a non-stick mold and the other is a normal mold. Let's see the steamed cake will make any difference.

The final result of the steamed cakes is both sticky. The batter sticks wherever it is poured. This type of cake, from the level of the batter to the finished steamed cake, you will find that it will only rise a little bit. Therefore, it is ok to use non-stick molds, but the surface of the cakes steamed in non-stick molds will shrink a little, and the taste is no different. If you use movable molds, you must pay attention to the problem of water inflow at the bottom.

This time, we also used two types of pot to steam the cakes. Remember to slightly slant the lid when closing, and leave a small gap. The excess steam in the pot can be released and the water vapor can flow into the bottom of the pot obliquely so that it will not drip onto the surface of the cake.

When using pots of different sizes, even if the heat is the same, the temperature in the pots is different. Therefore, the gap of the lid should be different depends on the pot. The temperature and time we were given are for reference only. In the end, you must make adjustments based on your own pot, mold, and amount of eggs.

Since the temperature in each pot is different, so the best way is to and observe the cake through the glass lid. If the cake rises very high in the first 10 to 20 minutes. That means the temperature is too high. If you find that the water vapor on the lid is dripping quickly, it means that the lid needs to be opened a little larger or the heat turned low a little bit. When the water vapor is well dispersed, there will not be too many water droplets on the lid of the pot. Therefore, by adjusting the lid and heat, you can get an almost perfect steamed sponge cake. If you master these key points, you can make the successful steamed cake easier.

😳If you don’t like my voice, here is a no talking ASMR version :
   • Steamed Banana Sponge Cake | No Bakin...  

🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/3dmtPHX

🔪 Preparation Time: 15 minutes
🍲 Cooking Time: 40 minutes
🍽️ Serving Size: 4 Eggs (2x 8 inch oval mold)
🛠️ Tools: 2 pcs 8-inch oval mold, 6 inch square mold, 7 inch round mold, baking paper/banana leaf

🌱 INGREDIENTS
Egg Yolk Batter
- 4 Egg Yolks
- 70g All Purpose Flour/Cake Flour
- 20g Corn Starch/Cake Flour
- 100g Peeled Bananas
- 30g Water
- 50g Corn Oil/Butter/Cooking Oil
- A Pinch Of Salt

Meringue
- 4 Egg Whites
- 30g Caster Sugar
- 0.5 tsp Lemon Juice/White Vinegar

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#我的爱心食谱 #香蕉蛋糕 #蒸蛋糕 #下午茶 #甜品
#MyLovelyRecipes #BananaCake #SteamedCake #Dessert #TeaTime

🎼 Music by @OrangeHead
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