Steamed Chocolate Cream Cheese Layered Cake 蒸巧克力奶油芝士蛋糕

Steamed Chocolate Cream Cheese Layered Cake 蒸巧克力奶油芝士蛋糕

Somehow, I always had problem with my steamed cake. Not long ago, I made some Huat Kueh, it didn't even rise half the amount I expected and it was a pain to finish them. Then I made some steamed cake and again, the cake turned out to be monstrous uneven kueh-like being which is so hard to chew but again, I ate it because I believe food are God's provision. The sparks of love that I have for steamed cake soon vanished, and I rekindle the relationship with my oven which had been long left out in the cold. 

It was much later when I found out the culprit - baking powder which had been opened for too long. But look, it is not even expired yet! Anyway, I threw it away and bought a new bottle.

With my new found confident, I decided to make this steamed chocolate cream cheese layer cake. I took baby step at a time, I carefully followed every instruction... Well alright, I did modify certain part, old habits die hard right? Then tadah, the cake rise! 

There goes the Japanese saying 'fall seven times, stand up eight'. The question is, 'will you get back up?'. Well, will you?


Steamed Chocolate Cream Cheese Layered Cake
Make one 7-inch cake

Ingredients
A
  • 140g butter
  • 140g sugar
B
  • 2.5 egg
  • 35g milk powder
  • 95g water
C
  • 170g cake flour
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 30g cocoa powder
D
  • 250g cream cheese
  • 50g sugar
  • 1.5 egg
Cooking Directions
  1. Cream A, then add in B and C alternatively.
  2. Divide the chocolate batter into 2.
  3. In another bowl, mix together D, set aside.
  4. Pour in 1 portion of the chocolate batter into a 7-inch mold and steam on high for 15 minutes.
  5. Pour in the cream cheese and steam for another 15 minutes.
  6. Pour in the remaining chocolate batter and steam for 25 minutes.
  7. Refrigerate for 4 hours before serving.
蒸巧克力奶油芝士蛋糕
做一个7寸的蛋糕
主料
A
  • 140克牛油
  • 140克糖
B
  • 2.5个鸡蛋
  • 35克奶粉
  • 95克水
C
  • 170克蛋糕粉
  • 1茶匙发粉
  • 1/3茶匙小苏打
  • 30克可可粉
D
  • 250克奶油奶酪
  • 50克糖
  • 1.5个鸡蛋
做法
  1. 把A打松,然后交替加入B和C。
  2. 把巧克力面糊分成2份
  3. 在另一个碗里,把D混合在一起, 备用。
  4. 7英寸的模具里倒入1份巧克力面糊,高温蒸15分钟。
  5. 倒入D(奶油奶酪),再蒸15分钟。
  6. 倒入剩下的巧克力面糊蒸25分钟。
  7. 脱模后冷藏4个小时。

5 comments:

  1. May I know if your pan is square or round?

    Cheers from Melbourne, Australia :)

    ReplyDelete
    Replies
    1. Hi Ann-Gee Lee, I am using round pan :)

      Delete
  2. Thank you for the prompt reply. I have bookmarked the recipe and will give it a go very soon :)

    ReplyDelete
  3. 2.5 eggs simply means 2 and a half eggs, isn't it?

    ReplyDelete
  4. Thank you for the prompt reply. I have bookmarked the recipe and will give it a go very soon :)

    ReplyDelete

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