Introduction to sponge cake: Song cake is a Cantonese snack with a long history. The "Tiao Ding Ji" written in the Qing Dynasty contains the method of making sponge cake: "Put in white rice, wash it and soak it for a day, grind it into fine flour, and mix it with sugar, just like how you make Poria Cake. You have both, one cup of noodles and one cup of sugar water. Add a cup of water, add noodles (referring to fermented flour), mix well, cover tightly, let it rise until it is translucent, and steam it in a steamer. "This method is still used to make sponge cakes that are popular in Guangdong, but the ingredients and techniques have been slightly adjusted. The formula is more perfect and beautiful. Characteristics of sponge cake: light yellow in color, evenly spaced with small holes in the cake body, soft and elastic, sweet but not sour. Teach you how to make sponge cake, how to make sponge cake 1. Soak the rice in water for about 2 hours, grind it into rice paste, put it into a cloth bag, and press it dry to become 2250 grams of wet powder.
2. Take 100g of wet powder, add 100g of water and mix thoroughly, cook, let cool, add 100g of water and 75g of fermented slurry and mix well, put it into a basin and let it ferment for 12 hours. Then add brown sugar and water to boil into sugar water, add it to the fermented slurry, then add an appropriate amount of baking powder and alkaline water and mix well.
3. Put a layer of wet cloth in the cage, pour the slurry, put it into the preheated pot and steam it over high heat. Tips for making sponge cake: 1. The rice milk must be ground finely and filtered to remove the residue;
2. Master the fermentation time. It will take longer in winter when the temperature is low, and shorter in summer. If there is a thermostat, it can be controlled as needed;
3. If brown sugar is not used, white sugar can be used, and a little more baking powder can be added appropriately, so that it will be soft and white after steaming;
4. When steaming, the steamer should be preheated and steamed over high heat.