Delicious staple food menu: brown sugar cake material: low-gluten flour 100g, brown sugar 50g, water 80g, baking powder 3g.
Size: 6 paper cups (bottom diameter 4cm, height 2cm)
working methods
1. Put the low-gluten flour into a basin, melt the brown sugar with water, and pour the brown sugar water into the basin to mix with the flour;
2. Stir the batter evenly with a scraper, and add baking powder to stir evenly;
3. Spoon the batter into a paper cup for 9 minutes, put it in a steamer and steam for about 10- 15 minutes.
Delicious staple food menu: white sugar hair cake material: sticky rice flour 150g, yeast 3g, sugar 50g, water 165ML.
Exercise:
1, sticky rice flour, yeast and sugar, adding water and stirring evenly;
2. Ferment in a warm place for 2 hours to twice its volume, brush the chrysanthemum tart with oil and pour in the fermented batter;
3. After the water is boiled, steam for 7- 10 minutes.
Delicious staple food menu: chocolate steamed cake materials: cocoa powder 25g, baking soda 2g, olive oil 30g, milk 30g, whole egg 200g, sugar 200g, low-gluten flour 1 50g, baking powder1g, salt 2g.
Exercise:
1, cocoa powder and baking soda are sieved for later use;
2. Heat olive oil to about 80℃, pour in practice 1 and mix well, then add milk and mix well until it cools;
3. After the whole egg and sugar are heated to 43℃ in water, beat until milky white and fine bubbles.
4. Sift the low-gluten flour, baking powder and salt together, and add them into exercise 3 and mix well;
5. Mix the parts of Method 4 and Method 3 evenly, then add the remaining dough and mix evenly;
6. Put Method 5 into the model, move it into a steamer and steam it on low fire for about 40 minutes.
Delicious staple food menu: steamed tortillas material: corn flour 200g, common flour 200g, fine sugar 80g, baking powder 4g, yeast powder 8g, proper amount of water, a little raisins, a little medlar and a little red dates.
Exercise:
1. Mix corn flour, common flour, baking powder and sugar, dig a hole in the middle and put dry yeast in the middle;
2. Pour an appropriate amount of water, let the yeast dissolve first, then continue to add water, while stirring with chopsticks, so that the flour can fully absorb water;
3, the noodles should be slightly thinner and become a slightly liquid batter;
Brush a layer of oil on the 4.8-inch cake mold for easy demoulding;
5. Pour the stirred batter into it and sprinkle with appropriate amount of raisins, medlar and red dates. (Raisins and Lycium barbarum should be soaked in soft water in advance, and red dates should be pitted and cut into small pieces. Cover with plastic wrap and ferment in a warm place to double the size;
6. Remove the plastic wrap, steam in cold water, steam in strong fire for 30 minutes, then cool, demould and cut into pieces.
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