Chen Tan Kao B1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sifted all-purpose flour,
1/2 tsp: Baking powder,
1/4 tsp: Salt,
4: Eggs, separated
1 cup: Sugar,
1 tsp: Lemon, vanilla or almond extract
Directions:
Sift flour, baking powder & salt together. Beat egg whites until
stiff. Gradually beat in sugar (1 tbs. at a time) and continue to
beat until meringue is stiff. Beat in egg yolks one at a time, & add
extract. Fold in dry ingredients. Pour into well-greased 10-inch cake
pan or 8-inch square cake pan. Place 10-inch cake rack in wok & fill
wok with 1 qt. water, or to 1-inch below rack, whichever is less.
Cover & bring to boil. Place cake on rack. Cover & steam 20 minutes.
or until toothpick inserted near center comes out clean. Do not lift
lid or allow water to fall below boiling while steaming cake. Remove
cake pan. Cool 15 minutes; cut into 2-inch diagonal pieces. Serve hot
or cold.
Cake may be later re-steamed 5 minutes to serve hot.
Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA
KAOS Comments: PITTSBURGH, ASPINWALL
Source from luhu.jp
stiff. Gradually beat in sugar (1 tbs. at a time) and continue to
beat until meringue is stiff. Beat in egg yolks one at a time, & add
extract. Fold in dry ingredients. Pour into well-greased 10-inch cake
pan or 8-inch square cake pan. Place 10-inch cake rack in wok & fill
wok with 1 qt. water, or to 1-inch below rack, whichever is less.
Cover & bring to boil. Place cake on rack. Cover & steam 20 minutes.
or until toothpick inserted near center comes out clean. Do not lift
lid or allow water to fall below boiling while steaming cake. Remove
cake pan. Cool 15 minutes; cut into 2-inch diagonal pieces. Serve hot
or cold.
Cake may be later re-steamed 5 minutes to serve hot.
Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA
KAOS Comments: PITTSBURGH, ASPINWALL
Source from luhu.jp