06/08/2022
MotherBee’s No Egg P**o (Steam Cake)
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 1/3 cup liquid milk
• 2/3 cup water
• 1/2 teaspoon vanilla flavor
Instructions:
1. In a mixing bowl, combine all the ingredients and mix until smooth.
2. Pass the batter through a sieve to ensure there are no lumps of flour.
3. Pour the batter into molds.
4. Steam the p**o for 10 minutes. Make sure the water is at a rolling boil for high steam.
Tips for Effective Preparation:
• Use all-purpose flour, as it creates a tender and stretchy p**o. Avoid using bread flour, which contains higher gluten and can result in a thicker batter and tougher texture.
• Use double-acting baking powder to achieve a light and fluffy texture. Single-acting baking powder loses its leavening power once mixed with the liquid ingredients, resulting in denser and harder p**o.
• Granulated sugar enhances the taste and texture of the p**o. You can use white or brown sugar based on your preference. Coconut sugar and muscovado sugar provide a light brown color and a different flavor profile.
• Liquid milk improves the texture, taste, and shelf life of the p**o. Avoid using sweetened condensed milk unless you adjust the sugar content accordingly.
• The amount of liquid milk and water depends on the moisture absorption of your flour. Different batches of all-purpose flour have varying moisture absorption, so remember the exact consistency of the batter for consistent results.
• Vanilla or other flavors can be added to enhance the taste. Adjust the quantity of milk or water if you add flavoring agents that affect sweetness or liquid content.
Troubleshooting:
• The baking time may vary depending on the mold size and steam production. It usually ranges between 10 to 15 minutes using a 3 oz. mold. Test the p**o’s doneness by touching the top surface, which should spring back slightly. The surface should be shiny and firm, and a skewer inserted in the middle should come out clean.
• Avoid leaving the batter at room temperature for a long time to maintain the leavening agent’s efficacy.
• Stir the batter before pouring it into the mold to redistribute settled dry ingredients.
• Grease the mold with enough but not excessive oil to prevent shrinking and small-sized p**o.
• Adjust the batter consistency if it appears runny compared to the usual consistency. Measuring ingredients by weight provides more consistent results.
• Only make larger batches if you have the capacity to mix, steam, and pack accordingly.
• Avoid using unlabeled ingredients if you’re unsure of their identity.
Cooling, Packing, Storage, and Shelf Life:
• Allow the p**o to cool completely, which usually takes 15-30 minutes depending on room temperature.
• Do not pack warm p**o to prevent condensation and excessive moisture, leading to mold and yeast formation.
• Pack the p**o in an airtight container or wrap it in food-grade plastic.
• At room temperature, reheating is necessary if stored for more than 4 hours, especially if milk is used. If water replaces milk, longer room temperature storage is possible, but always re-steam prior to serving.
• Refrigeration is an option, with a maximum storage period of 3-5 days depending on your refrigerator’s efficiency. Reheat prior to serving.
