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Recipe tutorial: steamed sponge cake

Posted Feb 16 2010 12:00am

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! :D

Q: What’s your favorite chinese dim sum?

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