Brown sugar cake (success rate 100%! The practice of)
1. Weigh the flour, add 3g baking powder and stir well (if there is nothing left)!
2. Add 4g of yeast powder into 45g of warm water and stir until it melts (below 38℃).
3. Add brown sugar and white sugar into 200 grams of warm water, stir with chopsticks until the sugar is completely melted, and then wait for the temperature to cool down slightly (at least below 38 degrees to avoid scalding the yeast).
4. Pour sugar water, yeast water mixed with 2 eggs and flour directly, and stir it at high speed for more than ten seconds with a stirring rod until there are no obvious particles. You can also stir it a few times with chopsticks (in this way, it is not easy to beat the egg liquid, and the surface of the finished product will not blister, so don't beat it).
5. Grease the bottom and sides of the eight-inch mold, pour in the batter, and cover it for fermentation.
6. The fermentation is fully cooked. After the fermentation is completed, parents who want to decorate the jujube can cut it in half and code it on it. Of course, according to parents' preferences, they can also use cranberries, raisins and medlar instead. The smooth brown sugar cake is fried with chicken, so it is delicious. Put it on a cold water pot and steam for 30 minutes after SAIC. Turn off the fire and let it dry for 5 minutes.