Ingredients: 200g of millet, 0/60g of glutinous rice flour/kloc-0, 2g of baking powder, 3g of yeast, 20g of sugar, 0/egg/kloc-0 and 250g of water.
working methods
1. Wash the millet, dry it fully, put it in a cooking machine, break it into millet flour, and sieve it for two or three times to make it more delicate. You can also buy ready-made millet flour directly in the supermarket.
2. Pour the millet flour, glutinous rice flour, yeast, baking powder, eggs and sugar into the container.
3. Heat the clear water slightly, about 30 degrees, then pour the yeast into the water, fully melt it, then slowly pour it into the millet flour and glutinous rice flour, and stir until it is a paste without particles, as thick as thick yogurt.
4. Find a container, put a piece of oil paper or brush a thin layer of oil on the bottom, put the stirred rice paste into the container, pick up the container and squat a few times to spread the rice paste evenly, and then spread the favorite nuts or dried fruits evenly on the rice paste. I use dried cranberries, and the millet cake made has a sweet and sour taste, which is delicious.
5. Boil a pot of water in a steamer. After the water is boiled, put it in a container filled with rice paste and steam for 20 minutes. Fire is the key to evaporating cakes. This method of making cakes without fermentation must wait until the water is boiled, and then steam it with fire, so that the cakes made can be fluffy, soft and delicious.
After 6.20 minutes, the soft and sweet millet cake is ready, which is simpler than the egg cake.