material

A:

Low gluten flour or spontaneous flour-200g

Sticky rice noodles-50g

Baking soda-1/4 teaspoons

Flour/baking powder -3 teaspoons (tspn)× If spontaneous flour is used, only 1 teaspoon is needed.

B:

Water-200g

Brown sugar or brown sugar-120 ~ 150g

Salt-1/4 teaspoons

Vanilla leaf -2 tablets

C:

Eggs-1

Corn oil -3 tablespoons

working methods

1. First, mix the dry powder and baking powder, and sieve them for later use.

2. Put water, brown sugar, vanilla leaves and salt into a small pot and cook with slow fire until the brown sugar is completely dissolved, filter and spread out.

3. After the brown sugar solution is spread and cooled, while making steamed cakes, burn 1500cc water steamed cakes in a steamer.

4. Beat the egg mixture evenly, filter it, add the cold brown sugar water, and beat hard for about 2~3 minutes until the foam is rich.

5. Add 3 tablespoons of corn oil or cooking oil and stir well.

6. Add the sieved dry powder and stir slowly and evenly.

7. Put the 12 cake paper cup into the egg tower cup, then pour the mixture until it is 9 minutes full, then put it in a steamer and steam it with high fire for 15 ~ 20 minutes. Remember: you can't steam until the water is boiling, so the cake will be big. )

Tips:

1. If you want to be a vegetarian, you don't need to add eggs. Increase the water to 250 grams or use 50 grams of coconut milk instead of eggs.

2. If there is no low-gluten flour, use 170g ordinary flour +30g corn starch. (15% corn starch).

3。 If the steamed cake has peeling or crusting, it should be dripping from the lid, or the lid is too tight, which leads to excessive pressure in the pot. When steaming the cake again, you can insert a bamboo stick or environmental chopsticks under the lid, so that there is a small gap under the lid to breathe some air.

4。 Dry the steam in the pot cover before covering the steamed cake to reduce dripping.

5。 Vegetarians can add one or two spoonfuls of bean flour.

Practice 2, electric pot brown sugar cake.

material

Multi-purpose flour 1 cup, fine sugar 1/3 cup, brown sugar 1 spoon, baking powder 5g, water 1/2 cup.

working methods

1: The material is shown in the figure, including flour, sugar, brown sugar, baking powder and silicone cake mold.

2. Keep the flour, sugar, brown sugar and water in the material for 2T, and pour the rest together and stir well. When baking powder is put into the reserved 2T water, it will bubble and make a hissing sound. Shake well, add it into the stirred batter, and stir well again. This is the batter of the cake!

3: Put 1.5 cup of water into the rice cooker, put it into the steaming tray as shown in the figure, then put it into the flat tray, press the button to cover the lid, and let out steam when the rice cooker heats up. The rice cooker must be preheated!

4. Pour the batter evenly into the four silicone cake molds as shown in the figure, and then carefully move it to the flat plate of the rice cooker, which is very hot, so handle it carefully. Cover the lid, steam for 20 minutes, boil, and steam out the beautiful burst cake.

Exercise 3 of making brown sugar cake

material

500g of medium gluten flour, 5g of baking powder, 4g of eggs, 75g of sugar, 7g of brown sugar150g, 7g of yeast powder, 425g of warm water (350g of brown sugar+75g of yeast), moderate amount of red dates and moderate amount of edible oil.

working methods

1: Prepare ingredients: gluten 500g, baking powder 5g, 4 eggs, white sugar 75g, brown sugar 150g, yeast powder 7g, warm water 425g (brown sugar 350g+ yeast 75g), red dates and edible oil.

2. Melt 60g of brown sugar into brown sugar water with 140g warm water. Add 3g yeast into 30g warm water to make yeast water.

Add 2g baking powder to 3:200g flour and mix well. Add yeast water, 3 eggs, 30g white sugar and prepared brown sugar water to the stirred flour.

4. Beat the mixture into a uniform batter with electric egg beater.

Brush a layer of cooking oil on the 5:8-inch cake mold, pour in the batter, and put it into the Okuda steaming and baking integrated stove to select the fermentation mode for 30 degrees and 60 minutes.

6: Cut the jujube in half, remove the core, put it on the fermented batter, and put it in the steamer again to choose the normal steaming mode for 30 minutes.

Practice 4, raisin brown sugar cake

material

240 grams of medium gluten flour, 60 grams of miscellaneous grains flour, 60 grams of brown sugar, 5 grams of baking powder, 2 grams of baking soda, 280 grams of water and 50 grams of raisins.

working methods

1. Dissolve brown sugar in water first.

2. First, pour the medium gluten flour, coarse cereals pre-mixed powder, baking powder and baking soda into a large container and stir well.

3. Pour the brown sugar water into the mixed flour and stir it into batter. Add half of raisins and stir well.

4. Spread oil paper in the eight-inch hurricane mold, put the prepared batter into the hurricane mold, and the remaining half of the raisins are used to decorate the surface of the batter at this time.

5. Boil water over a large fire, steam for about 25 minutes, and immediately take it out to cool.