Ingredients: 320g flour, 20g sugar, 80-90 brown sugar powder, 3g baking powder (optional), 4g Angel high-activity yeast, 245g water and 2 eggs.

Brown sugar cake (100% success rate! The practice of)

1, weigh the flour, add 3g baking powder, and mix well (if there is nothing left)!

2. Add 4g yeast powder to 45g warm water and stir until it melts (below 38℃).

3. Add red and white 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).

4, directly into the sugar water, 2 eggs and flour mixture yeast water, stir it with a stirring rod at high speed for more than ten seconds, until there are no obvious particles, you can also stir it with chopsticks a few times (this way, it is not easy to beat the egg liquid, and the surface of the finished product will not blister, so don't beat it).

5. Grease the bottom and side of the eight-inch mold, pour in the batter, and cover it for fermentation.

6, fermentation to the degree shown in the figure, that is, eight minutes full. After the fermentation is completed, parents who want to decorate can cut the jujube in half and remove the nuclear code on it. Of course, they can also replace it with cranberries, raisins and medlar, as parents like. The smooth brown sugar cake has been fried with chicken, so it's delicious. Put it on the pot with cold water and steam it for 30 minutes after SAIC. Turn off the heat and let it out for 5 minutes.

Tips:

1. Fermentation time is not the only criterion. It mainly depends on the fermentation state. You can adjust the fermentation function in the oven for about 45 ~ 55 minutes, or you can directly heat the bottom of the steamer for one minute to wait for the water to be warm and rely on hot gas to help fermentation (you must not burn too much to cause yeast failure). I will use 45 minutes in midsummer for reference only. Note that it is midsummer!

2. Don't over-ferment, otherwise it will collapse!

3. Add a little more water in the pot, so as not to steam it dry. After the fire, turn to medium heat for 30 minutes (but don't be too full to cause water to overflow into the steamed cake, which will be embarrassing to turn the whole steaming rack into a boiled cake, haha). If you have, you can put it in the second layer for steaming.

4. After steaming for three or five minutes, open the lid to avoid damaging the epidermis.

5. Use a serrated knife (that is, a bread knife) to cut it repeatedly, so as not to destroy the tissue and cause adhesion. This hair cake must be enjoyed while it is hot to taste the perfect taste.

Jujube cake

Ingredients: 6 chopped Xinjiang red dates, 245g warm water, 4g yeast, 320g flour (both high, medium and low flour), 80-90g brown sugar, 0 egg 1 egg, 20g white sugar.

The method of making cakes with red dates

1, red dates are diced, 5 diced ones are mixed into the batter, 1 diced ones are finally sprinkled on the fermented batter.

2. 200g warm water melts brown sugar and white sugar; 45g warm water melts the yeast (hand temperature must be lower than 30 degrees, otherwise it will burn the yeast to death).

3. Add an egg to the brown sugar water, then add the yeast water, then add it to the flour, stir it a few times, and then stir the batter with electric egg beater Expressway 10 second, which will be quick and even. Add a bowl of diced red dates and mix well. Grease the bottom and around the 8-inch Qifeng mold and pour the batter in. Cover and ferment. Ferment at room temperature in summer, and add a plate of warm water to the oven in winter to ferment to 8 minutes.

4. Ferment in the oven in winter, and put 60-degree hot water at the bottom. After fermentation, sprinkle some diced red dates, dried cranberries and raisins on the surface. Feel free. Another method of fermentation in winter: put 60-degree hot water in the steamer, but the lid is good, and put a mold on the steamer for fermentation. If you put cold water in a steamer in summer, you can ferment it. )

5. Ferment for 8 or 9 minutes. Sprinkle the small amount of diced red dates on the pot and steam.

6. Steam the cold water on the pot, turn the pot to medium fire for 30 minutes, simmer for 5 minutes after turning off the fire, then uncover the pot cover, and cut it while it is hot.

Rice cake

Ingredients: sticky rice flour160g, baking powder 8g, sugar 50g, water150g.

The practice of rice cake

1, pour sticky rice flour, baking powder and sugar into a basin and mix well, then pour water and stir with a manual eggbeater until the sugar is completely melted.

2. Cover the batter with plastic wrap and let it stand for 10 minute.

3. Put a thin layer of vegetable oil on a small bowl or teacup, and pour the batter into it (nine minutes full).

4. Boil water in the steamer. After boiling, put the packaged batter into the steamer. (Be sure to put the batter in a boiling state.) Steam over high fire for 12 minutes. Don't lift the lid on the way or it will not bloom. Turn off the heat after steaming, and leave it stuffy for 5 minutes without lifting the lid. You can start enjoying it.

Purple potato cake

Ingredients: medium gluten flour180g, purple sweet potato (net weight after peeling)180g, water180g, 30g of sugar, 2g of baking powder, 3g of yeast, appropriate amount of raisins (decoration), and a 6-inch round mould with a movable bottom.

Method of purple potato cake making

1, mix the medium gluten flour, sugar and baking powder evenly.

2. Peel the purple potato, wash and slice, and steam for ten minutes until cooked.

3. Mash the steamed purple potato into mud with one end of a rolling pin.

4. Take a bowl, add warm water, add yeast and stir well, add purple potato paste and stir well with a spoon.

5. Pour the purple potato paste into the powder and stir it evenly with a spoon until there is no dry powder. Grease the mold, pour the batter into the mold and smooth the surface. Oil on the back of your hand can smooth the surface of the batter without sticking your hands, which is easy to operate.

6. The mold needs to be fermented with plastic wrap for about one and a half hours. Ferment to three times the size (the mold is nine minutes full), so that the cake will be fluffy and have beautiful holes. Decorate the surface with raisins.

7. Boil the water, put it into the mold, steam it for 25 minutes on medium fire, and uncover it after turning off the fire for 5 minutes.

8, hair cake can be demoulded after it is not hot, put a glass under the mold, hold the mold with both hands and pull it down to demould, cut into pieces while it is hot, soft and sweet, and can't stop.

Tips

Unfinished hair cakes should be packed in fresh-keeping bags and refrigerated in the refrigerator. The hair cakes should be cut and steamed overnight. If you want speed, you should choose microwave oven to heat them, cut and put them in fresh-keeping bags, and heat them on medium fire. Do not choose high fire. If the microwave oven has no firepower, heat them for 30 seconds first, and decide whether to add time according to the heating degree.

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steamed sponge cake

Hair cake is a traditional food made of glutinous rice as the main material, and it is a popular cake food, which is widely distributed in the vast areas of north and south. It is fragrant and nutritious, especially suitable for the elderly and children. Among them, "Longyou Hair Cake" is a non-heritage project with unique production technology. Another example is Yueyang. ...

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