Brown sugar is made by squeezing sugar cane juice. The nutrients of brown sugar are easily absorbed by the human body, especially for women. It has the effect of replenishing blood. Combining brown sugar and flour to make brown sugar cake is even more nutritious. The following is the introduction to how to make brown sugar cakes.

How to make brown sugar cakes

Ingredients: flour, Qiaojia brown sugar, baking powder, yeast, water, eggs

Production steps:

1. Weigh 350g of flour, add 3g of baking powder, and mix evenly (optional). Add another 4g of yeast powder to 45g of warm water and stir until melted (below 38 degrees). Add 60g brown sugar to 200g warm water, stir with chopsticks until the sugar is completely melted, and wait until the temperature is slightly cool (at least below 38 degrees to avoid scalding the yeast).

2. Knock 2 eggs directly into the sugar water, flour mixture and yeast water, beat it at high speed with a stir stick for more than ten seconds, until there are no obvious particles. You can also stir it with chopsticks a few more times. (This way of beating the egg liquid will make it difficult to whip the finished product and the surface of the finished product will not bubble, so don’t beat it too much). Grease the bottom and sides of the eight-inch mold, pour the batter, cover and ferment.

3. Ferment until eighty percent full. After the fermentation is completed, you can cut the red dates in half, remove the cores, and put them on top. Of course, you can also put cranberries, raisins, or wolfberries, etc., as long as You can put it in whatever you like, then put it in a pot with cold water and wait for the steam to come on, steam it for 30 minutes, turn it off and take it out of the oven.

Notes on making brown sugar cakes

1. Fermentation time is not the only criterion. It mainly depends on the fermentation state. You can adjust the fermentation function of the oven to ferment for about 45 to 55 minutes, or you can also use the bottom of a steamer. Heat it directly for one minute and wait until the water is warm to rely on the heat to help fermentation (do not overheat the yeast, which will cause the yeast to fail). Don't overferment.

2. Add a little more water to the pot to prevent it from steaming dry. After the high heat is steaming, turn to medium heat for 30 minutes (but don’t make it too full, causing water to overflow into the steamed cake, and the entire steaming rack will turn over into water. boiled cake).

3. After steaming, let it simmer for three to five minutes before opening the lid to avoid damaging the skin.

4. Use a serrated knife (that is, a bread knife) to cut repeatedly to avoid damaging the tissue and causing adhesion.

5. Instead of brown sugar, you can use white sugar.

6. If you don’t like baking powder, don’t try it. If you want it to rise better, the amount of baking powder should be increased, but not too much, as too much will make it bitter.

7. Do not pour more than half of the batter into the microwave container.

8. You can also sprinkle raisins or walnut kernels on the bottom to prevent sticking and make it easy to take out after turning.