2. In a large bowl, add 200 grams of plain or high-gluten flour, plus 130 grams of tapioca starch, the taste is more Q-bomb, plus 3 grams of yeast, stirring well, the sugar water is now drying out, the brown sugar water to add it in small increments, stirring well every time, and finally add all the light, mixing in one direction to make the flour gluten, more gluten, and finally lifting the batter is a delicate pull! Silky, and very thick, not too thin, or cook out easily rotten, sealed fermentation to two times the size.
3. bowl to prepare 3 grams of non-aluminum baking powder, no can not add, add 1 gram of baking soda, increase the degree of fluffiness, plus 10 ml of water, stirring until there is no dry powder, put a standby, the batter has also been well developed, the surface is a dense bubble, the inside is the honeycomb organization, poured just adjusted to the baking powder and baking soda, stirring well, add 15 grams of cooking oil, preferably corn oil, add the oil, make into the mouth of the cooler, but also to the bottom of the mouth. oil, so that into the mouth of the cool is not easy to hard, continue to stir for about 5 minutes, the fermentation of good bubbles all eliminated, so that the bubble reorganization, into the mouth of the group lower will be more uniform, not the formation of large air holes, the texture will be more delicate, pour into the mold, the mold in advance to brush the oil anti-sticky, shocked a few times, shocked out of the inside of the large bubbles, set aside to rest for 5 minutes, if you do not put the baking powder, you need to second fermentation for 30 minutes, the pot of Water boiling open into the mold, cook on high heat for about 50 minutes.
4. Steam well after five minutes of simmering, to prevent retraction or collapse, a week after the toothpick paddle, and then inverted to take off the mold, gently press out, the bottom off, wait until thoroughly cooled before cutting, or else inside the viscous lumps, cooled and then cut into the shape of their liking, our brown sugar Mala cake is ready, the inside of the organization is uniformly delicate pinch up and soft and Q elastic, eat up the ribbons popping, sweet taste and not greasy, especially when you have to eat a little bit more than the first time. The taste is sweet and not greasy, especially fluffy, like the organization of the cake, but more than a cake to eat and eat. If you like it, try it. I am Na, if you like my recipes, please follow me, every day to update different food tutorials.