Ingredients: 300g cake powder, 0/80g water/kloc, 0/80g brown sugar/kloc.

Exercise 1. Sieve the cake powder first; Stir the brown sugar and water evenly until sugar-free granules are ready for use. 2. Put all the materials of method 1 into a steel basin, stir with an egg beater until the batter is even and sugar-free, and let it stand for about 20 minutes. 3. After the steamer is preheated until the water boils, put the batter of the method 2 into the model, put it into the steamer, and steam for about 20 minutes on medium fire.

Nanyang flavor brown sugar cake (Malay cake made by old noodle method)

Material 1. Old noodles (noodle species): wheat flour 200g+ water 240g+ high-sugar-tolerant instant yeast 1 teaspoon 4g2. Sugar water: 250g brown sugar or coconut sugar (Figure 2)+ 150g water +65438 salt +0/2 teaspoon +2 vanilla leaves (not necessarily) 3. Dry powder: 220g wheat flour +3 tablespoons Caspar flour (36g)+ 2 tablespoons starch (24g)+ 3 teaspoons baking powder/baking powder +65438 baking soda +0/2 teaspoon. 4。 Liquid (meat): coconut milk 100g, melted butter or tasteless edible oil (such as corn oil, oil must be added, otherwise the cake will be difficult to open) 20g, and 2 whole eggs.

Practice the previous operation: 1. First, mix all the ingredients of the old noodles evenly and put them in a warm place for fermentation for 4 hours. 2. Dissolve brown sugar or coconut sugar in water, filter and cool to about 50 degrees for later use. 3. Mix the dry powder evenly and sieve for later use. Mixed material: 1. Mix the liquid with the black sugar water evenly, add it into the old noodles several times and stir well. It is recommended to stir with a blender. The method is as follows: put the egg liquid and the cooled sugar water into a blender to stir, and then add the liquid of material 4 to continue stirring. While the juicer continues to run, pour the old dough that has been fermented for 4 to 5 hours into the mixing cup and stir it evenly. 2. Pour the batter 1 into the cauldron, then mix the sieved dry powder into the batter for three times, stir it evenly, filter it with a coarse mesh screen, and then filter it into a large cup and let it stand for fermentation for about 15 ~ 20 minutes. It is suggested to put the batter into a cup to facilitate the operation of pouring the batter into a cake cup. 3. Gently pour the batter into the egg tart mold with a paper cup (or a special mold cup for hair cake as shown in Figure 4, the effect will be more obvious), or use a small porcelain cup without a paper pad. Pour in the batter for 8 minutes, put it in a steamer, don't row it too tightly, and let it stand for 15 minutes or more. Wait until the batter continues to rise to a full cup before steaming. 4. Boil water on the pot, first steam it with high fire 10 minutes, then turn to medium fire for 8 minutes. You can't completely open the lid.

Tip: 1. If there is no sago starch, mash the sago and use it. If there is no sago starch, pearl rice flour can be used instead. 2, the fermentation of the old noodles is controlled within 5 hours, which can prevent the fermentation noodles from turning sour. 3. After the stirred batter is fermented, don't stir the batter before pouring it into the cup, just pour it into the mold cup to avoid the batter from defoaming. 4. No Castrol powder can be replaced by corn starch. It will be more delicious to use fresh coconut water instead of boiled brown sugar. 6. If there is no brown sugar, you can use white sugar or rock sugar, and then add 3 tablespoons of black molasses. 7. Figure 2 Cylindrical palm candy will be very fragrant. (Figure 3 is a traditional coconut candy, wrapped in palm leaves, in the shape of a round cake. ) 8. Be sure to wait for the batter to rise to a full cup before steaming it in a cage. The cup should not be too crowded to avoid insufficient water vapor, so that the cake is easier to open. 9. Steam some shredded coconut with a little salt, spread it on the steamed cake surface and enjoy it, adding a strong Nanyang flavor!

Original hair cake

If you want to make a deeper hair cake, you can add brown sugar (secondary sugar) instead of fine sugar, so the color will be golden!

Ingredients: 300g cake powder, 0/80g water/kloc, 0/50g fine sugar/kloc.

Exercise 1. Sieve the cake powder, put it in a steel basin filled with water and fine sugar, stir it with an egg beater until it is sugar-free and let it stand for about 20 minutes. 2. Preheat the steamer until the water boils, put the batter made by 1 into the model, put it into the steamer, and steam for about 20 minutes on medium fire.

Simple hair cake

Material simple hair cake ~ Material: sticky rice flour =200g. Sugar powder = 100g. Water = 175ml. Original ENO= 1 package. Pink pigment = a few drops.

Exercise 1. Mix all the ingredients (ENO last). 2. spread a paper cup on the cake cup and pour in the batter until it is 9 minutes full. 3. Steam over high fire 15 minutes. . Medium paper cup = 10. . Don't wait for fermentation. . You can also mix ENO with all the ingredients because some friends' hair cakes are not very rich (smiling hair cakes) ...

Purple potato cake

Ingredients: 200g of steamed purple sweet potato paste, 300g of low-gluten flour, 50g of fine sugar, 5g of yeast, 200ml of milk and 200ml of clear water.

Practice 1, low flour and yeast are mixed first. 2. Add milk and water to the steamed purple potato paste, and then add fine sugar to make a milkshake. 3. Pour in the powder from step (1) and stir well. 4. Then pour it into an 8-inch mold and let it ferment in a warm place. 5. Boil the pot in cold water, steam it in a steamer for 35 minutes, and then simmer for 5 minutes to cool.

Orange hair cake

Ingredients: 300g of cake powder, 0/80g of water/kloc-,0/50g of fine sugar/kloc-,60g of orange peel preserves.

Exercise 1. Sieve the cake powder, put it in a steel basin filled with water and fine sugar, stir it with an egg beater until it is sugar-free and let it stand for about 20 minutes. 2. Preheat the steamer until the water boils, put the batter made by 1 into the model, sprinkle with candied orange peel, steam it in the steamer for about 20 minutes, and take it out.

Heimi Osmanthus Jelly

Black rice has high nutritional value, so I won't go into details here. Adding a small amount of sticky rice flour/rice flour in the north will make the cake not only soft, but also have the toughness and chewiness of steamed bread. The skin is shiny, like a black pearl, with a strong osmanthus fragrance, which is safe, nutritious and reassuring to eat.

Materials: white flour 300g black rice flour 200g sticky rice flour/rice flour 50g baking powder 5-8g baking powder 10- 16g osmanthus sauce 20g If there is no osmanthus sauce, you can make it yourself. Osmanthus fragrans is sold in the supermarket. Mix it with salt, then put it in a glass jar, marinate it with a layer of honey, cover it and put it in the refrigerator.

Practice 1 Mix white flour with black rice flour, sticky rice flour and baking powder. The purpose of adding sticky rice noodles is to be more chewy and not too soft. 2 Melt baking powder and a small amount of sugar (dough is easy to ferment, not a sweetener) with warm water, about 300 to 500 ml of warm water, that is, a bottle of mineral water is warmer. There is more water in the dough for making hair cakes than in steamed bread and jiaozi, because the dough for making hair cakes is thin, that is to say, sticky, sticky and can't be kneaded, but can only be stirred. Then stir the osmanthus sauce into the batter. The taste depends on everyone. If you like sweet, put more. 3 Knead the dough and cover it, or cover it with a wet steamer cloth until the dough is 2-2.5 times larger, that is, there are many holes between the dough. 4 Pour the batter into the steamer, which is covered with disposable steamer cloth/available in supermarkets. If not, go to the drugstore to buy a mask and take it apart to make steamer cloth. The gauze of the mask is generally absorbent gauze, which is very easy to use. It costs about 3 yuan for 2 masks. Steam for 25-30 minutes on medium heat, depending on the amount of batter. If there is a lot of batter, steam it for a while. 6 steamed hair cake, cut into pieces with a knife and set the plate. Cool the leftovers, put them in plastic bags, put them in the freezer, and heat them when eating.

Tip: Add a small amount of sticky rice flour to the dough and smooth the surface when steaming. If there is no rubber shovel for baking, soak your hands in cold water to make the surface smooth.

Brown sugar cake

Material A: low-gluten flour or spontaneous flour -200g sticky rice flour -50g baking soda-1/4 teaspoons baking powder -3 teaspoons (tspn)× If spontaneous flour is used, baking powder only needs 1 teaspoon B: water -200g brown sugar or brown sugar-120 ~ 65438.

Exercise 1. First, mix the dry powder and baking powder, and sieve for later use. 2. Put water, brown sugar, vanilla leaves and salt into a small pot and cook with slow fire until the brown sugar is completely dissolved, filter and spread out. 3. After the brown sugar solution is spread and cooled, while making steamed cakes, burn 1500 water steamed cakes in a steamer. 4. Beat the egg mixture evenly, filter it, add the cold brown sugar water, and beat hard for about 2~3 minutes until the foam is rich. 5. Add 3 tablespoons of corn oil or cooking oil and stir well. 6. Add the sieved dry powder and stir slowly and evenly. 7. Put the 12 cake paper cup into the egg tower cup, then pour the mixture until it is 9 minutes full, then put it in a steamer and steam it with high fire for 15 ~ 20 minutes. Remember: wait until the water boils, so that the cake will be fat. ) Tip: 1. If you want to be a vegetarian, you don't need to add eggs, increase the water to 250 grams or use 50 grams of coconut milk instead of eggs. 2. If there is no low-gluten flour, use 170g ordinary flour +30g corn starch. (15% corn starch). 3。 If the steamed cake has peeling or crusting, it should be dripping from the lid, or the lid is too tight, resulting in excessive pressure in the pot. When steaming the cake again, you can insert a bamboo stick or environmental chopsticks under the lid, so that there is a small gap under the lid to breathe some air. 4。 Dry the steam in the lid before covering the steamed cake to reduce the occurrence of dripping. 5。 Vegetarians can add one or two spoonfuls of bean flour, and I add whole plant protein powder-Amway's 15g.

Coconut honey red bean cake (original)

Material a: sugar solution (continue to cook on low fire for 3 minutes after the sugar is dissolved) 1. White sugar/yellow sugar-100g2. Red bean soup -200g3. Vanilla leaf -2 pieces cut into sections b: dry powder (sieved): 1. Sticky rice noodles-50g2. Spontaneous flour. C: 1. Honey red beans-4 tablespoons (refer to Qiu's own method of making honey red beans) 3. Coconut juice -6 tablespoons 4. Corn oil-1 tablespoon.

Exercise 1. First, cook the material A, and put aside the cooked sugar solution to cool. 2。 After the sugar solution is cooled, add the sieved dry powder and stir evenly. At the same time, prepare to boil 1500 water in a steamer with high fire. 3。 Mix material c into the slurry and mix thoroughly. 12 egg tower with paper cups, 9 minutes full. 4。 After the water boils, steam over medium heat 15 ~ 20 minutes. Tip: 1. If there are no vanilla leaves, you can use short vanilla pods, or just a little vanilla essence, or you don't need any spices at all. 2. If it is difficult to get coconut milk, you can use fresh milk instead, but add 2 tablespoons (3 tablespoons in total) of corn oil. 3。 If you don't have red bean soup on your hand, it's ok to add a spoonful of honey red beans to 200ml of water and beat the red bean juice with a blender to cook the sugar solution.

New Year cake; rice cake

Materials: rice flour 1 10g, medium gluten flour 1 10g, water 180g, sugar 22g, yeast 2g and baking powder 2g.

Exercise 1. Add flour to rice flour. 2. Pour in water, sugar, yeast and baking powder (baking powder does not contain aluminum). 3. Stir well. 4. Oil the mold in advance. 5. Pour in the batter. 6. Sleep until there are many bubbles on the surface, and then rise a little. 7. Steam for about 20 minutes.

Steamed sponge cake

Add baking powder before steaming. If it is added too early, it will precipitate and the cake will be uneven and fail.

Ingredients: 3 cups of rice flour, 1 cup of sugar, 1 and 1/2 cups of water, 3/4 cups of flour, 1 tablespoon of baking powder, 8 pieces of red cake paper.

Exercise 1. ) Stir the water and sugar to dissolve, then slowly pour into the rice flour and stir well. In addition, sift the flour and baking powder and mix well with the mixed rice slurry for later use. 2.) Spread the red paper in the bowl, and then pour the prepared rice slurry for about eight minutes. 3.) Prepare a steamer. After the water boils, put the bowl into the fire and steam for about 30 minutes. Turn off the fire and take it out when it gets cold.

Gu Zao Wei JIU bing fa Gao

Making Sweet Wine Cake .......... 1 (ground into powder) Soft White Rice .......... 1 Bowl B Sticky Rice Noodle .......... 1 Packaging Sugar .......... 1 Bowl Water .......... 3 Meals C Original Salt .......... Two kinds of packaging pigments .......... red, yellow and blue.

Exercise 1. Mix the wine cake and white rice evenly, and put it in a covered plastic bucket for fermentation 1 night. 2. Pour the fermented white rice and half a bowl of water into a blender and stir it into rice slurry. 3. Mix the rice slurry, sticky rice flour, sugar and the remaining two bowls and a half of water until the sugar is dissolved and then filter. 4. Pour the filtered rice slurry back into the plastic bucket, cover it, and continue to ferment for 8 hours. 5. Pour half of the fermented rice slurry into the container, add 1 bag Aauto more quickly, and stir well. Divide the rice slurry into three parts, add red, yellow and cyan pigments respectively, and stir evenly. 6. Boil the water in the pot, put the cake mold into the paper cup, pour the three-color rice paste into the paper cup until it is nine minutes full, steam for 5 minutes on high fire, and steam the remaining half of the rice paste and a bag of salt for 5-6 times.

Steamed sponge cake

Don't open the lid when cooking, otherwise the steam will escape and the cake will not rise.

Ingredients: 350g fine sugar, 500g water, 450g low-gluten flour, 50g corn flour, baking powder17.5g.

Exercise 1. ) Mix the material 1 evenly until the fine sugar is dissolved without particles. 2.) After sieving, add material 2, stir until the texture of the batter is very smooth and bright, and let it stand for 5? 10 minutes. 3.) Spread a paper cup mold on the bowl, then pour in the batter until it is full for about 7 minutes, then put it in a steamer and steam it on high fire 12 minutes.