How to Make Steamed Cake with Brown Sugar, Ding Gao, Topping Cake

Ingredients ?

Rice flour 150g

Glutinous rice flour 50g

Sugar 25g

Milk 60ml

Water 45ml

Moderate brown sugar

A little bit of salad oil for the mold

Method ?

1. rice flour, glutinous rice flour, sugar mixed well;

2. to a small number of times the principle of adding milk and water, while adding the hand while stirring constantly;

3. water absorption, with the fingertips of the wrong powder to the moisture distribution is uniform, and the rice flour particles of the size is basically the same, at this time the state is that, grab a ball of rice flour can be gripped into a ball, but gently pressed with a thumb will be Start sifting, the first time you can use your hands to assist in sifting time press, the last remaining coarse particles with the finger fine after pressing the sieve;

5. the second sifting, with a large spoon scooped into the mesh sieve, gently shake the mesh sieve sieve;

6. the second sifting to the final mesh sieve particles have been more than the small, using the tip of the spoon to draw a circle on the mesh sieve to assist in the sieving process. The tip of the spoon in the mesh sieve to draw circles to assist in the sieve;

7. Third sieve repeat 5, 6 steps, three times after the sieve after the volume of the rice flour became significantly larger to become very light and fluffy, do not shake it, put aside;

8. Mill brush on a thin layer of oil, a small amount of small spoons to scoop the rice flour more often to shake the spoon in the way of the rice flour sprinkle to the mold in the six minutes full;

9. Sprinkle a small spoonful of brown sugar, the same way to shake the spoon will be a small number of rice flour sprinkled to the mold full, do not shake the mold to avoid compaction of the rice flour; (8, 9 two steps can also be replaced: the rice flour into the mold 9 minutes full, sprinkle brown sugar, and then add a small amount of rice flour to ensure that the surface is flat)

10. Steamer pot filled with water to boil the water, will be molded into the steaming compartments, cover the lid on medium-high heat to steam for 15 minutes to remove, invert and take off the mold. Invert and release the mold, serve while hot.

Tips

1. Steamed cake without any puffing agent around, rely entirely on rice flour sifted powder wrapped between the air to ensure that the fluffy, so the sieve must be meticulous, at least three times, or four times;?

2. When the rice flour into the mold with a small spoon, a spoon, shake the spoon to let the rice flour scattered into the mold, this is also for the rice flour can be wrapped into more air, so that the pastry fluffy.

3. After steaming, the molds are very hot, so use a steamer tongs to clip them out and wrap them in a cloth to invert them;?

4. Steamed cakes must be eaten while hot, not eaten with a wrung out damp cloth covered and then sealed with plastic wrap and put in the refrigerator, when serving re-steamed on the pot for a few minutes can be.