Ingredients?
5 pounds of flour (approximately)
10 grams of yeast
300 grams of white sugar (I think it’s too sweet) ( Add or reduce according to your own sweetness)
Appropriate amount of red dates
About 1350ml of warm water (add or reduce according to your own flour absorbency) depending on the condition
Small Recipe: 500 grams of flour, yeast (3-4 grams), 15-20 grams of white sugar, 325 grams of warm water, add slowly (the amount of water will be added or reduced according to the water absorption of your own flour) and check the state of the noodles
How to make white flour and red date cake?
Put the yeast and sugar separately on the flour, and prepare warm water
I don’t have a kitchen machine at home, because most of the dough is kneaded by hand. The noodles look wet and soft (fa gao), which is different from the noodles of steamed buns (smooth dough). If there is a small amount of dough, you can use chopsticks or a spoon to stir it if you are afraid it will stick to your hands.
Knead the dough to this extent. Unlike the dough used to knead steamed buns, this one needs to be moister and softer. Still a little sticky. Dip your hands in some water, shape the dough into the shape of the picture, and then wash your hands.
Put it in a warm place to ferment in winter and double in size. Fermentation time is shorter in summer. Judging from the state of the noodles, there are many honeycombs. It will be good to ferment to this state.
If it is sticky to your hands, sprinkle some dry flour, knead evenly with your hands, and remove from the basin.
Divide the dough into 2 portions, one larger and one smaller. Dip the smaller portion of dough into a ball with dry flour and roll it back and forth, similar to shaping bread? Do it like in the short video.
Put an appropriate amount of warm water in the steamer, put it on the drawer, wet the drawer cloth, make the drawer cloth larger, put the dough on the drawer and flatten it with your hands
Put the dates, if steaming 2 drawers , the method is the same, the amount of dough on the bottom is slightly less, and the amount of dough on the top drawer is more. The drawer cloth should be folded in the middle as shown in the picture, so that the steam will be even and the dough will grow taller during steaming. My dad’s steamer is an old-fashioned one and is not strict about steam leakage, so I put a cloth around the edge of the pot, cover it, and let it rest for 15-20 minutes in summer. Steam over high heat, then turn to medium heat and steam for 25-30 minutes. Turn off heat and simmer for 5 minutes. Uncover again
Uncover, hold the drawer cloth with both hands, take it out and place it upside down on the chopping board to see how high it is. Slowly remove the drawer cloth with your hands. If it is too dry, pour it into a bowl and let it cool. Dust the water with your hands and pat it, pat it evenly and slowly remove the drawer cloth with your hands.
Use a knife to cut into pieces and spread them out on a board to dry.
Super high, 10cm. The highest point. Do you like it?
A separate picture. Can be eaten hot or cold. If the steamer is small, you cannot make it according to the above recipe. If there is too much dough, it will not be steamed properly. My dad’s steamer is an old-fashioned one, tall and big, at least much taller than my own pot. I changed the recipe to the lowest: 500 grams of flour. Yeast 3-4 grams. 325 grams of warm water, the amount of water (increase or decrease according to the water absorption of your own flour) 20 grams of white sugar. Picture 15 is what I tried. Only one drawer of noodles was steamed. Although it is not as steamed as my dad, it is very soft and has just the right sweetness. You can eat it as a vegetable. If you want it sweeter, add sugar yourself or just make a chiffon cake to enjoy. ?
You can choose the recipe according to the size of your own steamer. You can choose to double the recipe according to the small recipe, and the process does not change. Just follow the steps. This is the finished product made from one pound of noodles.