"Fa Gao" carries most of my childhood memories. I usually ate steamed buns and steamed buns as staple food. When my parents saw that my brother and I had eaten enough of these tasteless foods, they would separate. I make steamed cakes every ten days and half a month. Every time I make steamed cakes, my brother and I always circle around the stove, wanting to eat the sweet and fluffy steamed cakes quickly. My mother sees how anxious we are. My children would always say, "These two kids like to eat fat cakes so much, they will have a big future!" Later I learned that fat cakes mean "keep making fat, keep getting better, everything will go smoothly, and your career will be successful".

Fa Gao, as a traditional snack, is deeply loved by everyone. The taste is sweet, fluffy and soft. Although the preparation is similar to steamed buns, the taste is much better than steamed buns. However, the steps are relatively simple. Basically, even a novice in the kitchen will have a rough idea of ??how to make it. Although making steamed cakes is not difficult, there are still some aspects that need to be paid attention to:

1) Mixing noodles

Generally speaking, steamed cakes are made with white flour (common flour, wheat flour) at home. It is made, and is very particular when kneading the dough. You need to add yeast powder, then add sugar according to your own taste, and use warm water to knead the dough. This requires the dough to have a higher water content, and stir it until it is fine and slightly sticky without particles. As for the batter, if too much water is added when mixing the dough and the batter is too diluted, it will be very difficult to form the cake, and the steaming process will be very long, and it is very easy for the phenomenon of "cooked on the outside and undercooked on the inside" to occur.

2) Baking dough

To make cakes and cakes, this "rising" is of course inseparable from yeast powder. After adding an appropriate amount of yeast powder and going through the yeast fermentation process, the batter will expand and change in volume. It starts to "rise". After the batter has risen, there will be rich honeycomb tissue inside. The better the batter rises, the fluffier and fuller the cake will be.

3) Steaming

Evaporating cakes requires a process of steaming for about 30 minutes. After steaming, be sure to simmer. In order to prevent thermal expansion and contraction, the cake will collapse. This step is essential.

There are many types of steamed cakes, including millet, rice, white flour, cornmeal, whole grain noodles, sorghum noodles, etc. The most popular one is probably the rice steamed cake! Almost every kind of flour or grain or even vegetables can be made into various flavors and very distinctive steamed cakes. Today we will share a unique but very delicious carrot cake.

→ Super delicious carrot cake←

Required ingredients: carrots, flour

Auxiliary ingredients: yeast powder, sugar, mold, cooking oil, brush

Required tools: steamer

Preparation method:

1. Prepare ingredients

Peel the carrots, cut into thin slices, and cook After it's steamed, steam it for about 15 minutes until it's soft and waxy. Take out the carrots, put them in the juicer, add some water, and fry them into fine carrot puree.

? I used a medium-sized carrot, you can adjust it according to your own quantity.

? If you don’t have a juicer, you can use a rolling pin or other tools to mash the carrots into fine carrot puree.

2. Kneading the dough

The next step is to perform a very heavy step. Add 3 grams of yeast powder and 20 grams of white sugar to the carrot puree. Mix the flour and sugar thoroughly, and then add flour in small amounts many times. The amount of flour should be added appropriately according to the water content of the carrot puree. Stir while pouring, so that it is easy to control the viscosity, and keep stirring until it is fine and sticky without particles. of batter is enough.

? If you mash it manually in the previous step, you must pay attention to adding yeast powder when the carrot puree is warm, otherwise it will affect the activity of the yeast;

? Flour It must be added in small amounts and multiple times. If the batter is too thin, add an appropriate amount of the following flour to neutralize it. If the batter is too thin, the failure rate of making steamed cakes is basically 70%.

3. Rising dough

After the batter is mixed, cover it with plastic wrap and place it in a warm place to ferment until it doubles in size. For those of you who are impatient, don’t be anxious here. The batter must be fully fermented before steaming, otherwise the softness of the cake will be affected.

4. Exhaust

After the dough has risen, the volume will increase significantly. At this time, we need to perform exhaust work to exhaust all the gas generated by the fermentation. After cleaning, pour it into the mold. I use a 6-inch mold here. Brush the inside with a layer of oil to prevent sticking. Pour in the batter, brush the surface evenly, and cover with plastic wrap.

? Venting is a very important step. After deflating, it will undergo secondary fermentation during steaming, and the batter will still expand.

? The prepared mold must be dry. If there is moisture, it will easily stick to the pan.

? If you mind using plastic wrap, you can replace it with a plate and place it upside down on the mold.

5. Evaporated cake

Pour cold water into a pot, bring to a boil over high heat, then turn to medium heat and steam for 35 minutes. Simmer for 5 minutes and it’s ready. Now you can enjoy the sweet and soft cake. The carrots are fried.

Do not omit the 5 minutes of simmering, otherwise the cake will collapse easily.

Xiaoha highlights the key points, please look carefully here!

1. The batter should not be too thin. If it is too thin, it will not be easy to form and the inside will not be cooked easily;

2. The batter can be slightly thicker, so the success rate will be higher. ;

3. Be sure to fully ferment before venting, and try to vent as evenly and cleanly as possible;

4. Remember to prevent "thermal expansion and contraction" during cooking. Take it out of the pan in 5 minutes;

5. Don’t over-ferment the batter, otherwise it will have a sour taste. If it has been over-fermented, add some alkaline noodles to neutralize the sour taste.