Composition:

Spontaneous wheat flour

brown sugar

Eggs (of hens)

Recipe practice:

1. Material: 250g of spontaneous wheat flour, 200g of brown sugar and 4 eggs. Put sugar into 200 grams of water, boil, cool, etc. Of course, the amount of sugar can be increased or decreased according to personal preference. If there are more eggs, the cake will have a stronger egg flavor.

2. Peel the eggs, put them in a deeper container, and add a few drops of cooking oil to prevent bubbling. It is more suitable to use a deeper container to adjust the cake pulp.

3. Slowly pour the spontaneous wheat flour into the egg liquid. The key to the softness of hair cake is to adjust the thickness of hair cake pulp. The amount of sugar water in pulp is very important. Don't pour sugar water into self-raising flour at one time. Slowly add sugar water while stirring in the same direction.

Finally, it is enough that the cake paste can flow down from chopsticks like a thread without breaking. It's too thin. The paste is not formed from chopsticks. It won't rise after steaming, and it doesn't have a soft and glutinous taste. It's just a hard piece.

5. To prevent the plate from sticking, put some cooking oil on the bottom of the plate and pour the prepared cake paste in. I steam the pulp in two plates.

6. Put more water in the pot. After the fire is boiled, put it in and steam for about 25 minutes on medium heat.