Does the spicy cake use high-gluten flour or low-gluten flour?
Raw materials:
Low flour 130g, baking powder 1/2 spoon, baking powder 1/2 spoon, 70g sugar, 3 eggs, 20g butter, raisins and water.
Exercise:
1, send eggs with electric egg beater;
2. Pour in sugar and mix well;
3. Melt the butter and stir evenly;
4. Sieve low powder+baking powder and slowly pour in flour;
6. Slowly add water into the batter and stir the batter until it can be folded;
7. Soak the raisins in water in advance, drain them and add them to the batter;
8. Apply a little oil to the mold, pour the batter into the mold, boil the water and steam for 8 minutes.
Can you use yeast for spicy cakes? Yes
material
500g of flour, 5g of baking powder, 3g of fresh yeast, baking soda 1 g, proper amount of sugar and cooked lard100g.
working methods
1. Boil the fresh yeast with 150g warm water (about 30℃). 250g flour is mixed with yeast water, covered with white cloth and fermented in a warm place for 4-6 hours.
2. Flour is fermented, and bubbles appear on the flour, that is, 250g of flour, cooked lard, sugar, baking powder and baking soda are kneaded, and about 250g of warm water is added at the same time, stirred, covered and fermented 1 hour.
3. Coat the container with cooked lard, pour the fermented noodles until they are 70% full, and steam them in a steamer with high fire for about 1 hour.
What kind of snack is spicy cake? English name: Guangdong sponge cake is a traditional Cantonese dim sum, while Hong Kong spicy cake is also called Gufama spicy cake. Spicy cake is one of the common snacks in teahouses. One of its characteristics is that the pores have three layers, the top layer is straight, and the bottom layer is horizontal, which is a pie shape. Authentic spicy cake is made of flour, lard and butter by mixed fermentation for three days, and finally steamed in a steamer. Spicy cakes in teahouses are usually made into big round shapes and cut into small pieces for sale.
Spicy cake is golden yellow, very fluffy and soft when eaten fresh, with a slight fragrance. If enough, the color of the spicy cake will turn dark brown. There is also a simple way to make spicy cakes, using brown sugar, which does not need fermentation, but the softness will be slightly lower. Spicy cakes can be compared with cakes, but the cost is lower than cakes. Mainly played a decisive role, if the amount of baking powder is not appropriate, the spicy cake will not steam well. Secondly, you should be stingy first, then angry, and never start steaming with strong fire, otherwise the cake will not be cooked well. Bright color, soft and sweet.
The difference between spicy cakes and muffins is reddish brown, because flour is used when making them. The taste is soft and smooth. But white, usually used for festive occasions, with glutinous rice flour. The taste is loose, and if it is not cooked well, it will feel like eating powder.