1, brown sugar cake: weigh the flour, add 3g baking powder and stir evenly; Add 4g yeast powder into 45g warm water and stir until it melts; Add red and white sugar to 200g warm water, and stir with chopsticks until the sugar is completely melted, until the temperature is slightly cool; Knock in 2 eggs, flour mixture and yeast water directly in the sugar water, and beat it with a stirring rod at high speed for more than ten seconds until there are no obvious particles; Grease the bottom and side of the eight-inch mold, pour in the batter, cover and ferment; When the jujube is fermented to eight minutes full, you can put it on for decoration. Finally, put it on the pot with cold water and steam it for 30 minutes after SAIC. Turn off the fire and let it simmer for 5 minutes.

2, rice cake: add sugar and yeast to the water and stir until the sugar and yeast melt; Pour in rice flour, mix well, then evenly pour the batter into the silicone non-stick mold, and then steam it in cold water for 20 minutes.

3. Corn flour cake: warm water and yeast powder are mixed with a spoonful of white sugar, and let stand for 10 minutes. Flour, corn flour and white sugar are mixed, and yeast water is poured in to mix well. Two eggs are added, and stirred until there are no particles and the dripping will not break. Cut the red dates in half and remove the core for later use; Grease the mold, pour it into the mold to ferment until it is twice as big, and add red dates for decoration; Boil the water in the pot, steam it for 40 minutes on medium fire, turn off the fire for 3 minutes, and remember not to open the lid halfway; Insert it into the edge with a scraper, insert it once, and put it on a tall cup to demould it.

4. Purple potato cake: steamed purple potato, pressed into mud with a spoon while it is hot, and weighed as 180g purple potato mud; Add milk and white sugar to purple sweet potato paste and stir evenly; Uniformly mixed purple sweet potato milk is pasty, yeast is added with 10g water, and stirred evenly; Flour, baking powder, purple sweet potato milk paste and yeast water are mixed and stirred evenly; Cover with plastic wrap and ferment at 30℃ 1 hour. You can put a little warm water in the pot and then put the basin in it for fermentation. The fermented dough expands to twice the size, and the honeycomb can be seen by turning it over from the bottom with a spoon, and the batter is vented by stirring with a spoon; Grease or pad the bottom and periphery of the mold with oil paper; Pour the batter into the mold, touch some water on your hand, smooth the surface, then cover it with plastic wrap and let it stand for 20 minutes; It's almost time to boil a pot of water, and put it into the mold after boiling; Steam for 30 minutes and turn off the fire. After turning off the fire for 5 minutes, open the lid and take out the mold, and let it cool.