Delicious staple food menu: brown sugar cake material: low-gluten flour 100g, brown sugar 50g, water 80g, baking powder 3g.
Size: 6 paper cups (bottom diameter 4cm, height 2cm)
method of work
1, put the low-gluten flour into a basin, dissolve the brown sugar with water, and pour the brown sugar water into the basin to mix with the flour;
2. Mix the batter with a scraper, add baking powder and mix well;
3. Spoon the batter into a paper cup for 9 minutes, put it in a steamer, and steam for about 10- 15 minutes.
Delicious staple food menu: white sugar hair cake material: sticky rice flour150g, yeast 3g, sugar 50g, water 165ML.
Practice:
1, sticky rice flour, yeast and sugar, and add water to mix evenly;
2. Put it in a warm place for fermentation for 2 hours to 2 times its size, brush the chrysanthemum tart with oil and pour in the fermented batter;
3. After the water is boiled, steam for 7- 10 minutes.
Delicious staple food menu: chocolate steamed cake materials: cocoa powder 25 grams, baking soda 2 grams, olive oil 30 grams, milk 30 grams, whole egg 200 grams, sugar 200 grams, low-gluten flour 150 grams, baking powder 1 gram, salt 2 grams.
Practice:
1, cocoa powder and baking soda are sieved for later use;
2. Heat olive oil to about 80℃, pour it into the recipe 1 and mix well, then add milk and mix well until it is cooled;
3. After the whole egg and the granulated sugar are heated to 43℃ in water, they are beaten until they are milky white and fine bubbles.
4. Sift the low-gluten flour, baking powder and salt together, and add them into practice 3 and mix well;
5. Mix part of Method 4 and Method 3 well, then add the remaining dough and mix well together;
6. Put the method 5 into the model, move it into a steamer, and steam it for about 40 minutes with low heat.
Delicious staple food menu: steamed corn cake material: corn flour 200g, common flour 200g, fine sugar 80g, baking powder 4g, yeast powder 8g, proper amount of water, a little raisins, a little medlar and a little red dates.
Practice:
1, mix corn flour, common flour, baking powder and sugar, dig a hole in the middle and put the dry yeast in the center;
2. Pour a proper amount of water, let the yeast dissolve first, then continue to add water, while stirring with chopsticks, so that the flour can fully absorb water;
3, the noodles should be slightly thinner and become a slightly liquid batter;
4. Brush a layer of oil in the 8-inch cake mold to facilitate demoulding;
5. Pour the stirred batter into it and sprinkle with appropriate amount of raisins, medlar and red dates. (Raisins and Lycium barbarum should be soaked in soft water in advance, and red dates should be pitted and cut into small pieces.) Cover with plastic wrap and put in a warm place to ferment to twice the size;
6. Remove the plastic wrap, steam it in cold water, steam it for 30 minutes on high fire, and then cool it, demould and cut into pieces.
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