This is my first try…
I added soda water too much. Thus, the batter was so watery..and the outcome was so embarrassing..hehehe. They didn’t blossom at all.
And below, my second try. Not so good but yeah it was okay I think. I poured the batter to tin cups fully without considering they would blossom so large like that. Whatsoever is too much is not beautiful indeed.
This is my mother recipe with some modification:
200 g white sugar
2 large low cholesterol organic eggs
1 teaspoon cake emulsifier
250 g wheat flours with medium protein
½ teaspoon vanillin crystal
50 ml low fat diluted milk plus 100 ml soda water
1 teaspoon chocolate powder
(Result: 16 cups, but it depends on how much you pour the batter)
Cover tin cups with cake paper or parchment paper
Boil the water in steamer. I’d rather use steamer with glass cover, so I can watch what happen inside. When you use glass cover steamer, you do not need cover it with napkin to prevent water dropping to the cakes. The glass will prevent it for you
Stir well egg yolks. Add sugar until the color turn into white or pale color
Then add cake emulsifier (I used ovalet) and vanillin crystal, mix until the batter turns into a smooth one
Put in turns half portion of flour and half of milk with soda water, back to back. Mix well. Stop when the batter turns into appropriate texture or consistence which is the batter not only too watery but also not too sticky
Take about 10 tablespoon of the batter, put it in a bowl. Then mix it with chocolate powder
Pour the uncolored batter into covered tin cup. Not too much, until ¾ cup. Pour the top with chocolate batter about 1 or 2 teaspoon
Steam them for about 15 minutes with medium heat. Lower the heat for about 5 minutes
Turn the heat off and they ready to serve.