Egg and related products included
Storage: Store under a cool, dry environment for 1 year
Finished product storage: Store in normal room temperature for 2-3 days.
Easy to use, with a soft texture, can be used to make sweet or savory steamed cake. Easy to whip, and won’t retract after steamed. Can be store at normal room temperature for 5 days in vacuum packaging.
1. Quickly whip Japanese Steamed Cake Premix 100g, whole egg 55g and water 25g for 7 minutes, until the proportion reach 0.35-0.37. Then add water 5g and pour into the molds with 90% full.
2. Preheat the steamer 115°C, then keep the steamer’s temperature at 85°C and steam for 25 minutes.