Brush oil and steam; Because the cake itself has no oil stains, it is inevitable that the taste is slightly dry, but it is very easy to volatilize water in the case of steaming. Therefore, in the case of steamed cakes, you can brush a layer of oil in the glass container containing cakes, or you can brush a thin layer of oil on the surface of cakes at the same time. If steamed like that, the crust will become more and more shiny, and at the same time, it will look round and taste much better.
Popular steaming; If you want to steam the steamed cake and let it swell completely, you should pay a little attention to the adjustment of maturity, and you must steam it in popularity. If steamed cakes are popular, rapid heating can promote the rapid rise of cakes, so that steamed cakes will taste better and softer. Don't steam with slow fire, otherwise it won't be cooked easily and tastes hard.
Sprinkle water and steam; The so-called sprinkler steaming means spraying some water on the outside of the cake before steaming, and then steaming. Because the water will evaporate when steaming, once the water is less, the hair cake will become hard, so sprinkling some water on the surface before steaming can effectively keep the skin of the hair cake, and the taste of the steamed hair cake will still be very loose.
Pay more attention to the production of steamed cakes. Firstly, white rice is selected to remove impurities such as sand and gravel, rinsed continuously with cold water, and then soaked in cold water for 3-6 hours. After the millet swells, the wet rice is ground into sticky rice flour with filtered water. Next, remove the fine particles from the sticky rice flour, add white sugar (or old brown sugar) and yeast powder, stir and pour into a special steamer. After the water in the stainless steel steamer is boiled, put it in, cover it, steam it for 40 minutes, then take it out to cool, cut it into small pieces and eat it.