When making steamed cakes, whether to use high or low heat depends on the preparation method and ingredients. Generally speaking, the production of steamed cakes needs to go through two stages, one is the steaming stage, and the other is the simmering stage. In both stages, the mastery of the heat has a great impact on the taste and texture of the steamed cake.
During the steaming phase, it is recommended to use high heat. Because the fire can quickly increase the water temperature, a thin film can be quickly formed on the surface of the steamed cake to prevent water loss, and at the same time, it can also make the inside of the steamed cake cook faster and the taste is softer and glutinous. If you use low heat, the steaming time is too long, which will easily cause the surface of the steamed cake to be slippery, the texture sticky, and it may make the inside of the steamed cake too loose.
During the simmering phase, it is recommended to use low heat. The purpose of simmering is to allow the water inside the steamed cake to fully evaporate, and at the same time make the steamed cake more fluffy and delicious. Using low heat can slowly increase the temperature of the water, allowing the heat inside the steamed cake to gradually dissipate without making the surface of the steamed cake too slippery. If high heat is used, it may cause the surface of the steamed cake to be too slippery and the inside of the steamed cake to be too loose.
To sum up, when making steamed cakes for babies, it is recommended to use high heat for steaming first, and then use low heat for steaming. This ensures that the taste and texture of the steamed cake are more perfect. At the same time, it is necessary to pay attention to the mastery of the heat during the production process to avoid the problem of too large temperature difference and too long time causing the steamed cake to be too sticky or too loose.