White sugar sponge cake / 白糖糕
Jul 22nd, '11, 16:07
White sugar sponge cake / 白糖糕
Chinese 白糖糕
Hanyu Pinyin bái táng gāo
Cantonese Jyutping baak6 tong4 gou1
Literal meaning white sugar cake
[show]Transcriptions
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong. Overseas, however, it is much more rare in Chinatown bakery shops.
It is made from rice flour, white sugar, water, yeast, and baking powder.
While it is called a "cake," it is never served as a circular round cake. It is usually purchased as an individual triangular piece or a mini square. The cake is spongy and soft, and sometimes has a slightly sour taste due to the fermentation of the batter before cooking. Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one. If left exposed to the air, it hardens quickly. It is usually kept under some cover to preserve moistness. It is typically served hot, because when it is cold it is not as soft and moist. The batter is either poured over a bowl in a steamer, a Chinese steamer cloth or aluminum foil. If made from brown rice flour and brown sugar it is called a brown sugar sponge cake.
A Vietnamese version of the cake, called bánh bò, differs from the Chinese version in that it often uses coconut milk as an ingredient, and does not have the sourness that often typifies the Chinese version.
[edit] See also
Bánh bò
Idli
Jiuniang
-------------------
http://en.wikipedia.org/wiki/White_Sugar_Sponge_Cake
Chinese 白糖糕
Hanyu Pinyin bái táng gāo
Cantonese Jyutping baak6 tong4 gou1
Literal meaning white sugar cake
[show]Transcriptions
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong. Overseas, however, it is much more rare in Chinatown bakery shops.
It is made from rice flour, white sugar, water, yeast, and baking powder.
While it is called a "cake," it is never served as a circular round cake. It is usually purchased as an individual triangular piece or a mini square. The cake is spongy and soft, and sometimes has a slightly sour taste due to the fermentation of the batter before cooking. Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one. If left exposed to the air, it hardens quickly. It is usually kept under some cover to preserve moistness. It is typically served hot, because when it is cold it is not as soft and moist. The batter is either poured over a bowl in a steamer, a Chinese steamer cloth or aluminum foil. If made from brown rice flour and brown sugar it is called a brown sugar sponge cake.
A Vietnamese version of the cake, called bánh bò, differs from the Chinese version in that it often uses coconut milk as an ingredient, and does not have the sourness that often typifies the Chinese version.
[edit] See also
Bánh bò
Idli
Jiuniang
-------------------
http://en.wikipedia.org/wiki/White_Sugar_Sponge_Cake
- Attachments
-
- WhiteSugarCake.jpg (14.39 KiB) Viewed 97 times