鍵入食材或食譜搜尋:

2010年7月28日

西施蒸蛋糕 【蛋香幼滑】 Steamed Cake

很久很久以前,基絲汀跟爸爸上古式茶樓,就常點這個甜品:西施蒸蛋糕。蒸蛋糕,容易明白。為何加上『西施』二字呢?基絲汀不曉得。據爸爸說,中國古代美人西施漂亮非凡,皮膚白滑。人們借她的名字描述這個蒸蛋糕質感非常幼滑。哦,不知是否屬實。基絲汀未見過西施,但幼滑的蒸蛋糕就常見和常吃。現在的茶樓似乎沒有這個點心供應了。是嗎?那麽,在家弄個吃吧。雞蛋味香濃,清甜可口。泡一壺普洱茶,吃件蒸蛋糕,無以上之。

西施蒸蛋糕 Steamed Cake01

預備一個 10吋的蒸籠(或 8吋已掃油的糕盤)

材料:
  • 雞蛋 5隻
  • 幼砂糖 150克
  • 低筋粉 150克
  • 雲呢拿香油(vanilla extract)數滴
  • 鹽 1/8茶匙
西施蒸蛋糕製作圖 Steamed Cake Procedures

做法:
  1. 預備一大深盤,放在另一小鍋暖水上面。盤底不要接觸水。逐隻雞蛋打入深盤內,糖分多次逐少加入。用電動搞拌器完全拌勻後,才加入另一隻雞蛋和另些糖。盤不要受熱過度,只需暖暖就可以。否則令雞蛋煮熟,就不好了。如是者,把所有雞蛋和糖用高速充分搞打拌勻,約 5至 7分鐘,直至體積膨脹,顏色發白。用搞拌器提起少許麵糊,要約等三秒才滴下一滴來。
  2. 加入雲呢拿香油。把鹽拌入低筋粉,分三至四次篩入,輕手拌勻。
  3. 鋪紙(baking paper)在蒸籠中。把麵糊倒進蒸籠中,用大火隔水蒸約 30分鐘。用竹籤或針插入蛋糕,沒麵糊黏著,即是熟透。即成。趁熱享受。
西施蒸蛋糕 Steamed Cake02

溫馨提示:
  • 這個蒸蛋糕只用雞蛋,糖和麵粉,沒加其他膨脹劑,但仍能發大鬆軟,是因為把雞蛋和糖充分搞打。怎樣算成功搞打麵糊呢?提起搞拌器,麵糊要三秒才滴下來。座暖水搞打,有助吸收空氣膨脹。
  • 蒸好後的蛋糕,不容易下陷,非常軟綿,要趁熱吃。隔天吃,可以再蒸熱,質感回復軟綿。
  • 放少許鹽,是用來提升蛋糕味道出來。



Creative Commons License 著作權所有,請勿擅自轉貼食譜全文( 簡易食譜 致)
只歡迎「部份引用」,引用時請註明「網站名稱」及「文章網址」

75 則留言 :

  1. Christine, thank you very much for this recipe. This is one of my favorite. We did this every year when we were little. I wonder how I can do this "大深盤,放在另一小鍋暖水上面。盤底不要接觸水". Does this mean you sat a pan in a pot of warm/lukewarm water? But how come the bottom of the pan would not touch the water?

    回覆刪除
  2. To Piao Xue,
    Simply place water in a pot a bit smaller than your bowl. Fill an inch of water or so, then the bottom of your bowl won't touch the water.

    回覆刪除
  3. Christine幾時返香港同我飲茶?

    回覆刪除
  4. To Christine, 快d返黎啦﹗﹗﹗hahahaha

    回覆刪除
  5. Thanks, Christine.

    回覆刪除
  6. Hi,

    I am hk student studying in QLD now ~
    if i dun have 蒸籠, any other things can substitute it ?
    I dun have so many utensils at home here ~

    回覆刪除
  7. Hi Rachel,
    You can use baking tins or cup cake moulds. Even a rice bowl can do.

    回覆刪除
  8. Thank you a !!!!
    I will try to make it a~
    love u website !! =)

    回覆刪除
  9. Hi Christine,

    Thank you very much for sharing. You are very knowledgeable in cooking so that we are not only learning the method but also understanding the reason. I have made some of the cakes you show us and this steam cake is the one I long to make for a long long time. I will make it this weekend. Thank you.

    回覆刪除
  10. 我想問下係咪一定要用蒸籠或者糕盤?
    可唔可以用平時焗蛋糕個d活動模?

    回覆刪除
  11. 回應Jenny,
    是可以改用『平時焗蛋糕個d活動模』。

    回覆刪除
  12. Christine, 呢個係咪即係馬拉糕呀?

    回覆刪除
  13. Hello Christine i want to ask you, how come the cake i made is very dense and hard, not soft enough, is it because i used plain flour instead of cake flour?? thanks

    回覆刪除
  14. Hi Fiona,
    Yes, you're right. It's partly because of using plain flour. If you use plain flour, the cake won't be as delicate and soft as it should be after steaming.
    Did you beat the eggs with sugar to very fluffy form with big volume?
    It's the key to making this cake successfully.

    回覆刪除
  15. 請問~需要分開蛋白和蛋黃來打嗎q.q...

    回覆刪除
  16. Christine,
    多謝您的食譜, 第一次做出來實了少少, 唔鬆軟, 問題應該是打旦和糖過了龍(打到旦漿不會跌下來, 好企身, 好似打cream咁), 和落麵粉時太長時間和大力. 結果, 第二次, 頗成功呀, 好開心, 跟捉指示, cheers.
    請問用竹籤試過的部份, 如何可以收細個氣孔呢?
    香港人上

    回覆刪除
  17. 回應香港人,
    為你開心,終於成功了!
    不好意思,不知道有甚麽方法可以把竹籤穿過的孔收細。

    回覆刪除
  18. 我想問..係唔係打完蛋同糖先加低筋粉?

    回覆刪除
  19. 回應匿名:
    是啊!把蛋和糖必須打到發白鬆起,才加低粉。

    回覆刪除
  20. Hi Christine, my cake came out quite tough and dry, and I am sure I didn't beat the eggs long enough. Other than that, anything I should pay attention to? Thanks!

    回覆刪除
  21. Hi Yan Yan,
    There are two keys to making this cake successful. The first one you've known already. Beat the egg with sugar to a very soft and fluffy form. I think you'll make it after trying more.
    The second one is lightly folding in the flour. Don't stir too hard or too long. Otherwise the air inside would be knocked out. The cake would turn out flat and hard.

    回覆刪除
  22. Hi Christine
    I did exactly as per instructed, everything turned out well during the process except that the bottom half of the steamed cake turned a bit hard and yellow, but the top half turned out exactly like yours - soft and creamy white colour, perfectly cooked ...
    Can you please advise??
    Thanks LT :))

    回覆刪除
  23. To 匿名,
    Probably the bottom half of your cake was the flour that had sunk and sat on the bottom. The possible causes were the batter was not beaten enough, so it couldn't have enough support of the flour, or the flour were over-stirred.

    回覆刪除
  24. Hi Christine,

    我成功做起了这西施蛋糕,好香好soft,很有小时候常吃的那种味道, 很开心,谢谢你。不过有个小小问题,为什么蛋糕上和里面都有很多小洞洞呢?是不是在加入面粉时,有些出错?

    回覆刪除
  25. Hi Christine,

    我没有能蒸蛋糕的东西. 用电饭锅可以吗? 还是oven?

    回覆刪除
  26. @man is she
    照理可以的,因為電飯煲也是蒸鍋。但我沒有試過用電飯煲做這蛋糕。

    回覆刪除
  27. Hi Christine,

    你這個蛋糕size是多少吋?

    回覆刪除
  28. "預備一大深盤,放在另一小鍋暖水上面。盤底不要接觸水"點樣放深盤?? 令盤底不接觸水,放一個蒸餸的架???

    回覆刪除
  29. HI christine
    "大深盤,放在另一小鍋暖水上面。盤底不要接觸水".

    點樣可以令盤底不接觸水,放個蒸餸架???

    回覆刪除
  30. @natalia kwan
    簡單說,就是打雞蛋和糖的盤放在另一個煲上面。煲中放了一些熱水,用小火煮。但你的盤底不要接觸水面,以免雞蛋很容易煮熟。這樣打發雞蛋,溫度高一點,幫助容易打入空氣。

    回覆刪除
  31. @Christine@Christine's Recipes
    THX so much ..那你是點樣放令盤底不接觸水面???

    回覆刪除
  32. @natalie kwan
    可以用一個細煲,和大盤。把大盤放在細煲的上面,盤底就不會接觸到水面,因為煲口小,盤只在煲口頂部。
    只需有少許蒸氣,就可以把盤底微熱。
    盼望我講得明白。

    回覆刪除
  33. 我整了四次都失敗,發唔起和實,已照足打蛋發蛋落粉做法,但都失敗,究竟是那裏出了問題的呢??

    回覆刪除
  34. @chrislam
    我沒看過你怎樣做,很難知道問題在那裏。
    但一般失敗的原因,主要是打發雞蛋和糖那步驟出問題。未打夠,混合物不夠濃稠,裏面的空氣不夠多,組織不穩定。
    其次,常出現的問題,就是拌入麵粉時,時間太久,消泡了。這步又容易起粉粒,因麵粉未完全拌勻。

    回覆刪除
  35. @Christine@Christine's Recipes
    算是成功做了出來.. 不過中間底部還有少少未熟..是時間還未够..還是出了什么問題..(我再拿去蒸好像就再蒸不熟了. )
    我的蛋糕没有你的做的那么白.. 上層高起來不像你那個樣平平的..

    味道不錯.. 謝謝你的食譜.. ^^

    回覆刪除
  36. 我试了,成功了。 谢谢!

    回覆刪除
  37. 成功做了出來了, 好香雞蛋味~ 可略減糖份~ 謝謝你的食譜~

    唔知係咪我用6吋蒸籠(已減1/5份量),面積細,所以糕面糕邊鬆軟,其他位置比較實(已熟透)呢? 係拌入麵粉時時間太久(用了5-7分鐘)定係錯用小火蒸的原因呢? 先謝~

    回覆刪除
  38. Thank you so much Christine,

    I first steamed a cake using other recipe however it was hard. Then I came to your blog for advice.
    And found that as u said, I didn't beat the egg stiff enough because the recipe I used just say "打至提起打蛋器時, 蛋漿會呈一直線流下來". Which is not the same as u said "等三秒才滴下一滴來". So I tried again using the same recipe however beat the eggs as your advice and successed finally!! I am so happy.
    Thank you very much again for your teaching. The step by step instruction plus your photos really are of great help when people like me struggled with cooking at times.
    Please keep up with your blog, many people learn a lot from you. Thanks.

    回覆刪除
  39. @Winnie:
    拌入麵粉的時間不能太久,或太大力,以免消泡。
    要用大火蒸的。 :)

    回覆刪除
  40. @Sum in Perth:
    很開心,恭喜你成功!
    也多謝告訴我,讓我得到鼓勵呢~

    回覆刪除
  41. 如果我用电饭窝来蒸可以吗

    回覆刪除
  42. hi christine, 为什么我的蛋糕颜色没你的那么白呢? 是不是哪里出错了?

    回覆刪除
  43. @ET
    噢,假設所有材料量對,做法正確的情況下,可能是雞蛋的顏色影響吧。

    回覆刪除
  44. Hi Christine

    1) 請問做這個 steamed Cake (西施蛋糕) 時, 蛋白和蛋黄是否需要分間打?

    2) 是否和你的蛋白打法和 fold-in 蛋黃做法不同?

    3 篩入 低筋麪粉後, 是不是要用手打蛋器拌勻, 不可用電動打蛋器?

    4) 蛋是不是要分開打 (one at each time)?

    I appreciate your reply very much.

    DorDor

    回覆刪除
  45. Hi, Christine

    I like your recipies very much. 你是很用心去寫, 我得益不少. 有問題如下:

    1)做這個 steamed cake, 請問蛋白和蛋黄是否要分開打?
    (or 全隻落)?

    2)要不要落 cream of tartar or 泡打粉?

    3) 落麫粉後是否要用电動打蛋机攪打或只用手用打蛋器拌勻?

    I will make this cake for my son when he comes back for holiday.

    Thank you for your advice.

    Dor Dor

    回覆刪除
  46. @DorDor
    1. 不用分開蛋黃和蛋白。這是用全蛋法。
    2.這個蛋糕的做法跟分開蛋白的做法不同。但fold-in的手法一樣。就是把盤底的麵糊翻到上面。要輕手和快,直至完全拌勻。
    3. 篩入麵粉後,用手拌蛋器就可以。
    4. 是逐隻蛋和逐少加糖打至完全拌勻後,直繼續搞打至發白為止。在食譜中,已經說明這點。

    回覆刪除
  47. Hi Christine:
    我做了2次都失敗! 明明蒸的時候發得很好, 但一收火旦糕就即時下陷, 變得很實! 是否因為我加麵粉時攪拌太久呢? 因為我怕麵粉未拌勻, 所以用力快攪了一會, 是否這兒出錯呢? 請指教!

    回覆刪除
  48. @匿名:
    如果拌入麵粉時太大力,就會消泡,蛋糕就不鬆啊~

    回覆刪除
  49. 做了三四次都不成功!!加面粉时如用搅拌机搅拌就会塌。如用手搅不会塌,但是就是搅不散会有面粉粒。怎么办?

    回覆刪除
  50. Hi Christine,

    Thanks for this recipe! I successfully made this cake just half an hour ago, and my flatmates quickly devoured it all! It's a good thing this cake is not too sweet, and it makes a great late night dessert for us students to de-stress during exam time! :)

    回覆刪除
  51. @norma:
    Just clicked to your site. It looks so good.
    Wish you all the best for the exam. :)

    回覆刪除
  52. 妳好呀!! 我想問..我家有盒麵粉...不是寫低肋....可以嗎?? 唔想浪費....謝謝!!

    回覆刪除
  53. 妳好呀!我家有盒係淨麵粉....不是寫低肋....可以嗎?
    我不想浪費呢!!

    回覆刪除
  54. @big head joyce:
    不用低筋粉也可以的。做這蛋糕,最重要是打發雞蛋和糖,拌麵糊。

    回覆刪除
  55. 謝謝妳呀!..等我一陣試做先....

    回覆刪除
  56. 我做好啦....我係用電飯煲cake呢個功能既.....
    ummmm....都算成勁...起碼會鬆起...不過無相中平滑
    切開好多孔...唔平滑....乾咗少少....

    回覆刪除
  57. @big head joyce

    電飯煲的底部和周邊是直接接觸到蛋糕加熱,跟蒸的效果不同。但你能用電飯煲做蛋糕,好厲害啊~

    回覆刪除
  58. 多謝christine....都係個飯煲勁啫! 還有妳呢個做cake食譜更令我成功....之前用過網上做cake的方法都唔太好喔!! 謝謝妳.....

    回覆刪除
  59. 怎樣逐隻雞蛋打入深盤內,是否打完一隻雞蛋再打另外一隻呢???

    回覆刪除
  60. @匿名:
    對,打勻一隻,然後才加另一隻。要有耐性,把雞蛋打發得好~

    回覆刪除
  61. 做第四個....好成功....好好味呀!!! 有時當作仔仔早餐....:p

    回覆刪除
  62. @big head joyce:
    正!恭喜成功!
    我以前跟爸爸去茶樓飲早茶一樣!吃西施蛋糕。懷念~

    回覆刪除
  63. 谢谢你,第二次终于成功了,鬆軟美丽。可是吃时,口感是粗粗的。请问问题出在哪里呢?

    回覆刪除
  64. Hi Christine, I made the cake today, I use plain flour and corn flour 4:1 instead of low gluten flour. I steamed for 30 mins, it seems over cooked, it dropped a bit, still good but not as fluffy as the one thst my Mum msde.

    回覆刪除
  65. Christine最聰明的啦,打救下我遇到嘅問題吧,,今晚第二次蒸,呢次我蒸呢個糕,蒸出來底部非常之濕,黏黏的,好似未熟一樣,但其實蒸左好耐啦,夠曬鐘,不知是不是蒸架太矮,導致水滾碰到蒸籠底呢??
    上一次蒸用的是一個有8cm深的不鏽鋼“兜”,反而蒸的好好,一時開心,專程去買個蒸籠,誰知蒸成呢個樣……
    於是我想,是不是個兜有底,所以無咁濕呢?
    而且兩次相比,用兜蒸果次糕發得體積比較正常,蒸籠那個就有點發育不良……
    呼呼~好長啊我的留言,望回覆。

    回覆刪除
  66. @Fiona
    做這蛋糕,我也覺得用不鏽鋼“兜”蒸,比較用蒸籠效果好一些啊!因為不會那麼容易滲水入蛋糕裏面。

    回覆刪除
  67. Christine, 你好,我很欣賞你的食譜,有很多中西美食都有嘗試跟你做過,除了蛋糕類,不是我不愛就是不肯定材料問題。我身在加拿大,這邊只有all purpose flour or self raising cake and pastry flour, 卻沒有高筋或低筋麵粉,所以遲遲未有做過,請問我該如何決定那類蛋糕用那種麵粉呢?還有如果做pizza可以用 all purpose flour 嗎?希望你能讓我解答我的問題,好讓我更能掌握麵粉的問題,謝謝你!fm Didi

    回覆刪除
  68. JuSt try it, and taste good ! But I'm only use 90gm castor sugar! Thanks for recipe

    回覆刪除
  69. 我用90克砂糖也成功了!thanks for the recipe!

    回覆刪除

近期食譜

搜尋簡易食譜