Raw materials: common flour, Angel yeast powder, brown sugar, water, red dates and raisins.
Practice steps:
Step 1: Weigh the ingredients, which is a new quantity. If you want to do more, you can add various materials in proportion.
Step 2: Dissolve brown sugar with hot water.
Step 3, mix the flour and yeast powder, and when the temperature of the brown sugar water and the hand temperature are slightly higher, pour the brown sugar water into the flour and stir evenly.
Step 4: Stir in the same direction with chopsticks.
Step 5: Beat the tendons into a thick batter and feel a little flowing.
Step six, seal it with plastic wrap and let it stand. Plastic wrap can't touch the dough pieces.
Step 7: Prepare red dates and raisins.
Step 8: Wash red dates and raisins.
Step 9: Put the red dates on the chopping block, pat them twice, roll them around the waist and cut them, then pick them up with both hands and twist them in the opposite direction, so you can easily remove the core.
Step 10: Cut the red dates and raisins.
Step 1 1: After the red dates and raisins are cooked, they just cause bubbles in the dough, and then stir them in the same direction with chopsticks until the bubbles disappear.
Step 12: Prepare suitable plates or use other molds.
Step 13: Apply grease or oil paper to facilitate demoulding.
Step 14: Pour the dough into the plate.
Step 15: Decorate the prepared red dates and raisins on the surface.
Step 16: Cover and let stand for fermentation.
Step 17: When bubbles are found in it, steam it in a boiling pot for 25 minutes. Of course, if you use a small mold, you should shorten the time appropriately and grasp the specific situation yourself. Remember not to leave the lid half open!
Step 18: Turn off the fire, let it sit for about 5 minutes, open the lid and take out the pot.
Step 19: Take out the pan and tear off the oiled paper.
Step 20, cool it a little, cut it into pieces and eat it. Sure, you don't mind eating directly.
Tips:
1. Be sure to hit in one direction to make the batter stand out;
2. When steaming, the plate used should be as large as possible to make the batter thinner and easier to cook;
3. Oiling the plate or pad paper can make it easy to demould after cooking;
4. Be sure to be stuffy after turning off the fire to prevent the lid from shrinking; 5. The way to judge that the cake is cooked is to gently press the cake surface with chopsticks, which has good elasticity and does not stick to the teeth. Otherwise, it means it is not cooked, and you have to continue steaming;
6. If you have an egg tart mold at home, you can steam it in the egg tart mold. The cooking time is about 20 minutes, depending on the size of the mold.