Cake Steamer
About 80 percent of all applications can be done with the cooking oven convection / steam. This means, however, that a microwave convection / steam can replace and make unnecessary the devices used to date. Now take for example the menu of the day. It offers succulent steaks, grilled beef, steamed vegetables and for dessert a delicious cherry pie. In technical terms this means. With the right accessories you will get a great grilled steak as that traditionally cooked on the grill. And cooking for a "medium"? No problem: a probe for measuring the core temperature of the food in the microwave integrated convection / steam controls the temperature at the core of the piece of meat and the oven switches off automatically at preset temperature is reached. All steaks will succeed with the same perfection! Also no longer have to be turned by hand!. And the vegetables? In the oven convection / steam Convotherm vitamins and minerals of vegetables are preserved thanks to the program steaming oxygen-poor. Foods retain their natural color, the food look more appetizing and healthy. The steam is then automatically deleted. The tart cherries become a delicacy. In the oven convection / steam the dough is soft and very juicy cherries. No more cakes too dry!. Do not forget the time for the final presentation of each dish. Once you set the time and temperature in the oven convection / steam, everything goes in a completely automatic. . . In Chinese cuisine there are many sweet dishes and especially cakes and pastries as they want us, the only exception is this sponge cake steamer is baked but steamed in a wok and not in the oven. The result is a sweet very soft, airy and light that are sure to enjoy, to be served hot or cold, plain or accompanied by fresh fruit and / or fruit jelly and / or fruit-based sauces. This cake steamer contains very little fat, then added, just two tablespoons of vegetable oil. Then add ΒΌ of the flour, stir well to incorporate it, and proceed the same way with the remaining flour. Then add oil and whisk again to incorporate. Prepare a wok for steaming. Put a support for the pan so that it remains elevated. Put enough water and bring to a boil, put the pan in the wok with the lid and close. Bake for 20 minutes, but do not open the lid, otherwise the condensation on the lid on the cake steamer will end up wetting. When the time is past, remove the lid with a quick and controlled that it is perfectly cooked with the toothpick test. Remove the pan from the wok, let it cool a moment the cake steamer pan and then remove it from inverting. Serve this unusual cake steamer chinese hot or cold, decorating it with fresh fruit and / or fruit jelly and / or fruit based sauces. .
