Recipe tutorial: steamed sponge cake


What about a dim sum series? I’m thinking of making some “healthified” dim sum recipes since traditional dim sum recipes uses 100% white flour and it is usually high in white sugar.  Any one interested?  😉 Let me know if there is any particular dim sum you’d like to see. I’ll do my best.

So, let me present the steamed sponge cake. I am not sure if you can find these in US, but it is a common breakfast dim sum in shanghai.

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Ingredients:

  • 4 oz. white flour
  • 2 oz. corn meal (extra fine)
  • 1 oz. barley powder
  • 1 oz. soy bean powder
  • 0.1 oz. active yeast
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 oz. brown sugar
  • raisins for topping

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Method:

1. Mix the dry ingredients

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2. Dilute active yeast in 8 oz. of warm water (about 100F)

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3. Add it to the flour and add more warm water (about 1 cup) to get this consistency, semi-watery

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4. Let it ferment for an hour in a warm place. It looks like this

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5. Add the baking soda diluted in warm water to the mix

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6. Put in the recipient that you’ll use to steam it and let it sit for another hour.

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7. Add toppings

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8. Steam for 35 min and ready to serve! 😉

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Note: It might not work if you use all whole grains, it won’t fermented well, so keep the proportion of whole grain to <50% of total flour.

It’s soft, spongy and slightly sweet! I really like it! 😀

Q: What’s your favorite chinese dim sum?

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15 Comments

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15 responses to “Recipe tutorial: steamed sponge cake

  1. kim

    i love red bean buns, glutinous black sesame balls and tofu fa and all the desserts 🙂

  2. The steamed sponge cake sounds great! I don’t think I have ever had it. Thanks for sharing!

    My favorite dim sum dish is sticky rice in lotus leaves. I so want some dim sum right now!!!! 🙂

  3. My mom made steamed sponge cakes in smaller pieces when I was younger. This looks good!

  4. Yeah, keeping yourself busy in the kitchen! This sounds so good. I’ve never heard of it, nor have I seen it, but I would LOVE to taste it! I would add peanuts on top, instead of raisins…random, but I’m not a fan of raisins.

    Have a nice day Coco 🙂

  5. It looks delicious! I love barley and would like to try using the barley powder in some recipes, as well.

  6. That looks yummy! I like that there’s raisins on top for some sweetness.

    Can you believe I’ve never tried dim sum? To be 100% honest, I’m not even sure what it is!!! YIKES! *blush*

  7. Thanks for the recipe! That looks great!

  8. LEM

    it looks loveley!! but how do you steam it?

  9. Thanks for sharing this recipe!
    I would love a dim sum series! I’m a fan of steamed buns pretty much stuffed with anything 🙂

    How did you steam this?

  10. Anita

    They do have steamed sponge cakes (ma la gao) at American dim sums; they’re really good!

    I like egg tarts (dan tat).

  11. is this Fa gao??? Looks really yummy!!
    I want to see the dim sum called shao mai, haha 😀

  12. Yum, I love anything that resembles bread! 🙂

    I’m not sure what dim sum is, but I LOVE Asian flavors of all kinds. Deeeeeelish.

    Jenn

  13. That cake does indeed look spongey! 🙂

  14. I am TOTALLY on board with a dim sum series! My mom and I have tried making cha siu bao, shu mai, and lo mai gai, but not the sponge cakes yet! I don’t think there’s a healthy version of a dantat, though. 😦

  15. Oh yes I’ve been searching for ages for a good, healthy & vegetarian dim sum recipe! I would love it if you could post one :).
    That sponge cake looks fantastic!!

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