# 秋天要多吃梨，教你新鲜吃法，简单又营养，出锅孩子抢这吃，解馋

Source: https://www.youtube.com/watch?v=PQ-aQSTB60c
Recap page: https://rapidrecap.app/video/PQ-aQSTB60c
Generated: 2025-11-12T00:03:17.145+00:00

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## Quick Overview

The video demonstrates how to make a soft, fluffy, and nutritious steamed cake using pear and eggs, resulting in a dessert that combines the softness of cake with the chewiness of rice cake, which is appealing even to picky eaters.

**Key Points:**
- The recipe creates a pear and egg steamed cake (糕) with a texture described as soft like cake and chewy like rice cake.
- The preparation involves blending peeled and diced pear (one whole pear) with three eggs to create a pear juice mixture.
- Dry ingredients include 300g flour, 50g glutinous rice flour, 3g yeast powder, 2g aluminum-free baking powder, and 20g white sugar.
- The blended pear mixture is slowly added to the dry ingredients while stirring to form a slightly dry, sticky batter, which is then proofed for about 40 minutes until doubled in size.
- Raisins (or other dried fruit) are soaked in flour water to clean them thoroughly before being placed at the bottom of oiled small bowls.
- The fermented batter is poured 70% full over the raisins in the oiled bowls, topped with black and white sesame seeds, and steamed over high heat for 30 minutes after the water boils, followed by 5 minutes of resting off the heat.
- The final product is exceptionally soft, elastic, and carries a light fragrance of pear and the sweet-sour taste of raisins, making it a nutritious breakfast option.

![Screenshot at 03:23: The final steamed pear and egg cakes, topped with black sesame seeds, are shown immediately after steaming inside the steamer basket, demonstrating the successful rise and dome shape achieved.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-03-23.png)

**Context:** This video is a cooking tutorial presented by "小颖美食" (Xiao Ying Cuisine) demonstrating a unique, healthy, and simple way to consume pears, especially beneficial during autumn for moistening the lungs. The recipe combines fresh pear with eggs and various flours to create a steamed cake-like dessert that appeals to children and offers a combination of textures.

## Detailed Analysis

The video provides a step-by-step tutorial for making a steamed pear and egg cake. The process begins by preparing the pear puree: one whole pear is peeled, cored, diced, and blended with three eggs to create approximately 300ml of pear juice mixture (0:12-0:55). Next, the dry ingredients are mixed in a large bowl: 300g flour, 50g glutinous rice flour, 3g yeast powder, 2g aluminum-free baking powder, and 20g white sugar (1:07-1:19). The pear-egg mixture is slowly incorporated into the dry ingredients while stirring to achieve a slightly dry, sticky batter consistency (1:24-1:40). This batter is then covered and left to proof for about 40 minutes until it doubles in volume (1:41-1:45). While proofing, the cook prepares raisins by soaking them in flour water to clean off dust, rinsing them with clear water, and draining them (1:46-2:11). Three small bowls are prepared by brushing the bottom and sides with cooking oil to facilitate demolding (2:13-2:18). The cleaned raisins are placed at the bottom of each oiled bowl (2:22), and the proofed batter is poured in, filling each bowl only about 70% full because it will rise further during steaming (2:44-2:53). The tops are sprinkled with black and white sesame seeds (2:55). The cakes are then steamed by placing the bowls in a cold water steamer, covering the pot, and bringing the heat to high; they steam for 30 minutes after the water boils, followed by a 5-minute rest with the heat off (3:12-3:22). The resulting cakes are shown to be very soft and elastic, possessing both the sponginess of a cake and the chewiness of a rice cake, with a subtle pear fragrance and the sweet-sour flavor of raisins, making them an excellent, nutritious breakfast (3:25-4:15).

### Ingredient Preparation

- Peel and cube one pear, then blend with 3 eggs to make ~300ml of pear juice
- Combine 300g flour, 50g glutinous rice flour, 3g yeast, 2g baking powder, and 20g sugar for dry mix
- Clean raisins by soaking in flour water and rinsing.

### Batter Mixing and Proofing

- Slowly mix the pear-egg liquid into the dry ingredients to form a slightly dry, sticky batter
- Proof the batter, covered, for approximately 40 minutes until doubled in size.

### Assembly and Steaming

- Oil three small bowls for easy release
- Place cleaned raisins at the bottom of the oiled bowls
- Fill bowls 70% full with batter, top with black and white sesame seeds
- Steam over high heat for 30 minutes once water boils, then rest for 5 minutes with heat off.

### Final Product Inspection

- The final steamed cakes are extremely soft and elastic, possessing a texture that combines cake fluffiness with rice cake chewiness
- The cakes have a delicate pear aroma and the sweet-sour taste of raisins.

![Screenshot at 00:01: The initial setup showing the main ingredients: one large pear and three eggs on a wooden cutting board.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-00-01.png)
![Screenshot at 00:07: The pear is being peeled using a light teal-colored vegetable peeler, noting that pears are good for moistening the lungs in autumn.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-00-07.png)
![Screenshot at 00:15: The peeled pear is being cut into large chunks, with instructions to remove the core.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-00-15.png)
![Screenshot at 00:36: The first egg is cracked into a blue and white striped bowl, starting the process of whisking the eggs.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-00-36.png)
![Screenshot at 00:54: The blended pear and egg mixture is being poured into the blender pitcher alongside the remaining pear chunks.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-00-54.png)
![Screenshot at 01:11: The dry ingredients \(flour, glutinous rice flour, yeast powder\) are added to a separate large bowl.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-01-11.png)
![Screenshot at 01:18: White sugar is added to the dry ingredients, followed by mixing with chopsticks.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-01-18.png)
![Screenshot at 01:47: Raisins are placed into a separate bowl, preparing to be cleaned.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-01-47.png)
![Screenshot at 02:02: The raisin/flour mixture liquid is strained through a sieve into a bowl to wash the raisins.](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-02-02.png)
![Screenshot at 02:15: Three small, white, flower-shaped bowls are being greased with oil using a silicone brush to prevent sticking during steaming \(note 'Q LOVE' written on the rim\). This step ensures easy demolding later \(02:19\). These bowls will be used as individual molds for the cakes \(02:21\). The cleaned raisins are then placed at the bottom of these oiled bowls \(02:22\). The proofed batter, which has doubled in size \(02:31\), is shown being poured into the raisin-lined bowls, filling them only 70% full \(02:48\). The final product is shown immediately after steaming, puffed up into dome shapes and topped with black sesame seeds \(03:23\). The final texture test shows the interior crumb is very spongy and elastic \(04:06\).](https://ss.rapidrecap.app/screens/PQ-aQSTB60c/00-02-15.png)