How to make a brown sugar cake with soft Q-bomb, dense taste and zero failure? Before tasting the brown sugar cake, it contains rich aroma of brown sugar and ginger tea, and its surface looks like a black pearl. Bite it down, and the shallow sesame fragrance on the surface is integrated with brown sugar ginger tea. The cake is bulky and elastic, with a thick taste and moderate thickness, which makes the Q-bomb of brown sugar cake more delicate. The fragrance of brown sugar and ginger tea lingers in your mouth for a long time, with a long aftertaste. This is the real Penghu brown sugar cake. Penghu black sugar cake belongs to fermented dim sum, formerly known as fat cake, which also means making a fortune. It is a tribute used by Penghu people to worship the gods, and now it has become the most famous snack in Penghu.

Although the traditional black sugar cake has been continuously improved in taste and sugar content, and the outer packaging has been refined, the traditional flavor remains unchanged and it still has its elegant demeanor. In fact, brown sugar ginger tea is an old brown sugar with a deep color tone. Because the color tone tends to be gray-black, it can only be called brown sugar ginger tea.

And because I love eating Q, I made a version of the super Q bomb, which was made by yeast ~ very simple! As delicious as the brown sugar cake in the old street. Brown sugar cake is a kind of cake, the main ingredient is wheat flour, and it tastes elastic, especially the fragrance of brown sugar ginger tea, which is super attractive when steamed.

Food: 200 grams of high gluten flour, 80 grams of sweet potato flour, 40 grams of brown sugar and ginger tea, white sugar 1 10 (second sand), boiled water 170 grams, normal temperature water 120 grams, 3 grams of yeast, 8 grams of oil and a small amount of sesame seeds.

The first step is brown sugar ginger tea. I only have some brown sugar ginger tea and some white sugar because I am out of stock, but I think it is still delicious! Usually, the aroma of brown sugar ginger tea has been fried. First, put brown sugar, ginger tea and white sugar into a pot and fry until fragrant. The key is that this sugar will be fried to ensure the sweetness of brown sugar cake. Pour it into boiling water (be sure to pour boiling water gradually or the sugar will agglomerate), boil it into a sugar paddle, pour out the black syrup, and add potato powder while it is hot.

Step 2: Stir the high-gluten flour, oil and water for 2-3 times at room temperature, so that the temperature of the dough is gradually reduced. Finally, add yeast (my yeast is mixed with a small amount of water first), and the consistency of the final mixture should be like that. Seal the fresh-keeping bag and put it in the rice cooker (in a closed space) for 50 minutes. I don't want to drink for a long time, because I like to eat a more solid taste! I like the flat Q-shape ~ I don't like it too thick and loose. Mix the brown sugar ginger tea paste with good mellow degree and pour it into the vessel. I can effectively prevent paper from sticking.

Step 3: put 2 cups of water in the rice cooker, steam until it beats, sprinkle with sesame seeds, and let it sit for 5 minutes. This recipe can make 2 pieces of brown sugar cakes. Slice and start! It's really delicious ~ it can also be made of medium gluten ~ I just like the taste of q ~ it's very q-elastic. After all, it is based on high-gluten flour. Take it out of the cold storage or quick-frozen refrigerator and steam nine! Heating is still delicious, and the fragrance is rich ~ ~ ~ Tips The key to making brown sugar cakes is to stir-fry sugar. As soon as the taste of sugar is fried, a better sugar paddle will get twice the result with half the effort. How to steam with gas stove and water for 20 ~ 25 minutes?