Ingredients

180 grams of milk

160 grams of low-gluten flour

50 grams of eggs

90 tapioca flour grams

150 grams of Taikoo brown sugar

4 grams of yeast

7 grams of baking powder

40 grams of corn oil

Method/steps

1

Add milk and brown sugar and heat over low heat until the brown sugar is completely melted

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2

Cool the melted sugar red dessert to about 40 degrees, add yeast and eggs, and stir evenly

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3

Use egg beater to mix thoroughly, add flour mixture and stir until there is no dry powder

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4

Use egg beater to mix completely, add flour Stir the mixture until there is no dry powder

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5

Cover with plastic wrap and prepare for fermentation

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6

Oven fermentation mode 35 degrees for one hour

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7

After the water is boiled, put it into the steamer. After 35 minutes at 100 degrees, simmer it for 5 minutes and take it out. Because the non-stick mold is used, it can be demoulded after 5 minutes

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END

Notes

The brown sugar water must be heated to about 40 degrees before adding yeast

: It must be sieved, otherwise there will be particles