Hair cake is a traditional food in China. In the past, it was necessary to have a festival to eat it as a snack, but now people's living standards are good, and it is much easier to eat it. Below, I have compiled a complete set of methods for making cakes for everyone, hoping to help everyone!
1, corn flour cake
Raw materials: 250g of common flour, 50g of corn flour, 0/80ml of milk/kloc-,20g of fine sugar, 3g of yeast and proper amount of raisins.
Practice: the milk is lukewarm, add it to yeast, let it stand for 3 minutes and stir it evenly. Add yeast solution into corn flour and mix well. Add fine sugar to flour. Pour the corn flour solution into the flour.
Knead the flour into a ball and round it slightly. Place the square mold in a steamer, pad it with a layer of wet gauze, put the dough in, and put it in a warm place for fermentation. When the dough is fermented to twice its size, sprinkle the surface with soaked raisins. Boil water in the pot, put it in a steamer after boiling, and steam for about 30 minutes on high fire.
2, millet flour cake
Ingredients: 300g millet flour, wheat flour 150g, bean curd residue 100g, yeast powder, black sesame seeds and white sesame seeds.
Practice: Prepare millet flour, wheat flour and bean curd residue. Proofing with diluted yeast powder and dough. Wake up good noodles. Knead the noodles and put them in a steamer. Sprinkle black sesame seeds and white sesame seeds, let stand for 10 minute, and steam for 20 minutes. Steamed hair cakes can be enjoyed after being taken out of the pot and returned to the knife.
3, rice cake
Raw materials: 300 grams of ordinary rice, 4 grams of dry yeast, sugar water, salt, clear water, white sesame seeds and medlar.
Practice: Wash the rice and soak it in water for one night. After soaking the soaked rice in clear water twice, pour it into a cooking machine, add a proper amount of clear water (less than rice 1cm), and beat it into rice slurry. Pour the rice slurry into a steel basin, adjust the concentration of the rice slurry (the concentration demonstrated by a spoon in the above picture) with the water from the cleaning machine, add dry yeast and stir well, cover and ferment.
Put a proper amount of fine sugar and a little salt in a container, add a little boiling water to dissolve, soak the washed Lycium barbarum in sugar water for later use, and grease the small mold for later use. After the rice slurry is fermented, add sugar water (take out Lycium barbarum) and stir evenly, then pack it into small molds for 8 minutes, sprinkle a little white sesame seeds and order a Lycium barbarum. Boil the water in the steamer, put the small mold into the steamer, steam it for 25 minutes on medium fire, turn off the fire for a few minutes, then uncover the lid, take out the mold, and gently lick the hair cake and come out.
4, pumpkin hair cake
Ingredients: pumpkin 300g, flour 260g, white sugar 3g, and Lycium barbarum.
Practice: cut off a piece of pumpkin, remove the' hard skin' of pumpkin, cut into pumpkin strips, and steam in a steamer for ten minutes until cooked. Add sugar and press it into pumpkin puree with a spoon. When the temperature of pumpkin puree is near hand temperature, add flour and yeast and stir into flour paste, without adding water. Pumpkin itself has moisture, and it should be noodle paste after stirring.
Brush the eight-inch Qifeng cake mold with oil, pour the batter into the mold, cover it with a wet cloth, and ferment for about an hour to double its size. Soak Lycium barbarum in water 10 minute and clean it. After fermentation, put it in a steamer, put the medlar into your favorite flower shape at will, and steam it for half an hour. After stewing for three minutes, open the lid, back-buckle, air-cool and demould.
5, pumpkin wolfberry hair cake
Ingredients: pumpkin about 300g, flour about 250g, yeast powder 2-3g, wolfberry fruit 1 bar, sugar 2 spoons, and proper amount of water.
Practice: peel and slice the pumpkin, steam the cut pumpkin in a pot until it is cooked, mash the steamed pumpkin into mud, let it cool, add two spoonfuls of sugar and mix well. Mix the yeast with 2 tablespoons of cold boiled water until it is dissolved, take a larger container, pour in the cooled pumpkin puree and yeast powder water, and add flour little by little until the three are evenly mixed into a thick batter. It is thicker than batter and softer than ordinary dough. )
Take a container that can withstand high temperature, spread a layer of oil on the bottom and around the container, pour in pumpkin batter, and put the container in a warm and humid place until the pumpkin batter is fermented 2-3 times (stir the batter once with chopsticks in the middle, let the batter deflate, and then conduct secondary fermentation). After the batter is fermented, wash a few medlars and put them on the surface of the batter, cover with plastic wrap, steam over medium heat for 25 minutes, stew for 5 minutes after turning off the heat, and then turn the container upside down for a while, so that the cake can be taken out more easily after it is not hot.
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