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Steam Cake

post #1 of 3
Thread Starter 

Why do recipes call for little or no oil for steam cake?

What will happen if too much oil is used ?

post #2 of 3

What's a steam cake?

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 3

Probably because the moistness in a standard western cake is very much about the fat or oil. In the steamed Chinese cakes, they get plenty of moisture from the cooking method.

 

There are western cakes that are low oil/fat as well such as Angel Food Cake. It too uses quite a few eggs but adds no oil. OIl would make the steamed cake heavy and dense and not rise properly.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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