Preparation materials: 250g of common flour, 60g of brown sugar, 0/70ml of warm water/kloc (about 40 degrees will do), 2g of baking powder, 5g of yeast, 0/egg/kloc, and other ingredients can be selected.
Production steps:
Firstly, the yeast is dissolved in warm water of about 40 ml and allowed to stand for a period of time to make the yeast absorb water and activate;
Sieve the flour to ensure that there are no caking particles, add baking powder and stir well;
Prepare a kneading basin, pour the remaining warm water, then add brown sugar and stir to dissolve;
Then pour the flour, yeast water and eggs mixed with baking powder into a large basin filled with sugar water, and fully stir them to make them completely blend into the batter;
Brush a little oil in the container used for steaming cakes, then pour in the prepared batter, seal it with plastic wrap and ferment. It takes about 30 to 40 minutes in summer and almost 1 hour in winter. The exact time depends on the local climate and temperature.
When the volume of the batter is almost doubled, put in cold water to start steaming (if you like dried fruits, you can put them first and then steam them). After the steamer is started, time is limited to steaming for 25 to 30 minutes (the disposable small mold is almost 15 minutes), and take them out after turning off the fire;
This cake will taste better if it is cooled a little. Sometimes, due to some details that are difficult to control in a unified way, it may be a little sticky when it is just done. This can only be modified several times according to your own materials and equipment.
Do you have any requirements for flour when making brown sugar cakes?
A: Basically, both low-gluten flour and medium-gluten flour (ordinary flour) can be used, but high-gluten flour is not recommended, because the taste will be slightly hard, chewy and not fluffy enough. If you like chewy taste, then high-gluten flour is a good choice.