Brown sugar (50g), fermented rice (75g), milk (50g), eggs (1), corn oil (40g), low-gluten flour (75g), baking powder (1/4 teaspoons).

condiments

not have

kitchenware

electric oven

step

1, material

2. Pour the brown sugar milk into a large bowl and stir until the brown sugar is basically dissolved.

3. Add eggs and oil and mix well.

4. Water the rice with wine.

5. break the rice.

6. Mix the low-gluten flour and baking powder and sieve them into a bowl.

7. Mix into a uniform batter

8. Pour into a paper cup, 2/3 full.

9. Put it in the oven, and bake for about 25 minutes in the middle layer at 190 degrees and 180 degrees.

10, out of the furnace

Recipe introduction

There are only rice grains left in the wine. It's ok to dig a spoonful. It seems to take a long time. How about ... . Making cakes? Teacher Meng has brown sugar and fragrant rice. It should be good to change it. Not necessarily according to the original recipe. The quickest way is to mix all kinds of diluents before adding powder. 10 minutes of operation, plus 20-30 minutes of baking, Ma Fen brewed with brown sugar, which soon became a reality from the idea. Not bad, the taste of brown sugar, no wine. And those rice grains, for those who bite and can't distinguish their mouths, are completely invisible and can't be eaten.

skill

When mixing the batter, turn it in an irregular direction to prevent flour gluten. The amount of sugar can be adjusted according to your own taste. Baking time and firepower should be set according to the situation of your own oven.

common sense

The role of brown sugar

1. Female dysmenorrhea caused by cold and physical weakness or drinking brown sugar water after delivery has the effect of enriching blood and promoting blood circulation. When suffering from cold and abdominal pain, brown sugar ginger soup is often used to drive away the cold;

2. Brown sugar has an excellent nourishing effect on the elderly, especially those who have recovered from a serious illness;

3. Brown sugar has a certain therapeutic effect on arteriosclerosis and is not easy to induce dental diseases such as dental caries.

Function of milk

Animal immunity has three functions: first, it is a defense function, which specifically eliminates foreign bacteria, viruses and other microorganisms; The second is the stabilizing function, which is responsible for repairing or eliminating damaged or dead tissues and cells in the body and maintaining the stable state of the internal environment of the body; 3. Monitoring function to remove abnormal mutant cells in time. The immune function of young animals has not been well developed, and there are few immune substances in the body, and their immunity is weak, so they can only be supplemented by breast milk. This is also the reason why breastfeeding has been strongly advocated in recent years.

However, these bioactive substances in milk are very afraid of heat. Scientist Pasteur proved through a large number of scientific experiments that if the processing temperature exceeds 85℃, the nutrients in milk will be destroyed a lot. Therefore, people call the disinfection method of milk below 85℃ pasteurization and regard it as the most scientific processing technology of milk. The nutritional value of fresh milk produced by pasteurization is basically the same as raw milk.

But in recent years, normal temperature milk, also called ultra-high temperature sterilized milk, has appeared in China. This kind of milk was sterilized at 130 ~ 150℃ and then filled. This disinfection method can not only destroy all bioactive substances and most vitamins in fresh milk, but also combine calcium ions easily absorbed by people with casein in milk to form a complex that is not easily absorbed by people. Normal temperature milk has been popularized in some countries, but ultra-high temperature technology has been banned in developed countries. From the point of view of nutrition, the order of nutritional value of all kinds of milk is: fresh milk is gold, yogurt is silver, milk powder is copper, and normal temperature milk is iron. If the nutritional value of milk is evaluated according to the packaging, it is 100 for family carton, 90 for glass bottle and plastic bag, 80 for raw milk fermented yogurt, 60 for fortified milk powder, 50 for milk powder fermented yogurt and 40 for normal temperature milk. Because the quality of raw milk is the highest requirement for the production of fresh milk in family cartons, aseptic filling conditions and quality guarantee effect are also the best. Fresh milk packed in glass bottles and plastic bags has a low score due to factors such as avoiding light and preventing poor ventilation. In addition, milk has the characteristics of strong odor absorption. For example, if milk and onions are put together, the milk will taste like onions the next day. If milk is packed in plastic bags, it will inevitably taste plastic. It can be seen that the nutritional value of normal temperature milk ranks last in any aspect.

Yogurt scores higher than normal temperature milk because it contains no antibiotics and beneficial lactic acid bacteria. The score of milk powder is higher than that of normal temperature milk because it contains many vitamins and minerals such as calcium, iron and zinc. The reason why foreign milk powder is expensive is mainly to sell brands. Compared with fresh milk, the highest score of all kinds of milk powder can only be 60 points.