Sunday, February 5, 2012
steamed milk cakes.
I guess you could call these healthy.
No butter, no oil, and they don't taste like diet trash.
I tweaked the original recipe slightly for a milkier taste by replacing some of the milk for condensed milk. Although they had an inviting milky scent, it wasn't so evident in the taste so I would swap in more condensed milk.
I folded in little mochi bits and Japanese candied beans I had on hand for fun and for the sake of appearance but they all sank into the batter. Not exactly what I had in mind but they provided a very nice texture contrast. The mochi bits transformed into a semi-melted state which made them chewier than usual.
I was a little disappointed with how short they turned out though. I thought that they would rise a lot more and be much fluffy. Perhaps I underestimated how much the batter would rise and used larger muffin cups than I was supposed to.
Still, the cakes were moist and had a fine, slightly compact texture which isn't necessarily a bad thing. I was seriously eyeing a second cupcake after I demolished my first one.
Steamed Milk Cakes
adapted from here
I think chocolate chips would be a great addition!
2 tbsp condensed milk
120g cake flour
2 tsp baking powder
Whisk the sugar, cake flour and baking powder together. Stir in the milk and condensed milk and mix just until the streaks of flour disappear. The batter will be a little lumpy but that's okay. At this point, you can fold in any additions you might want to add.
Spoon the batter into paper liners and steam at high heat for about 15 minutes or until an inserted skewer comes out with a few moist crumbs attached.
Best eaten warm!