Exercise:
1, make a syrup first: add100g brown sugar and 20g white sugar to the cup, pour100ml boiling water and stir to melt the sugar, then pour 250ml cold water.
2. Filter the prepared sugar water with a strainer to remove unmelted sugar particles to avoid accumulation of sugar blocks in the prepared spicy cake, then add 5g of high-sugar tolerant yeast and stir to dissolve the yeast.
3. Add180g cassava starch which can make the spicy cake more Q-elastic, and 240g medium-gluten flour, and stir and mix evenly.
4. Finally, stir until there is no flowing dry flour particle batter, and cover it to make it twice as big.
5. After the batter is proofed, sieve 5g aluminum-free baking powder. Adding baking powder can neutralize the sour taste of yeast fermentation. Secondly, the spicy cake will not undergo secondary fermentation, but will have a fluffy and uniform internal structure.
6. Add 20g edible oil to increase the smoothness of the spicy cake after stirring evenly, and finally fully stir evenly.
7. Prepare an eight-inch film cover, brush a layer of cooking oil at the bottom and around to facilitate peeling, pour in the stirred batter, hold it in your hands and shake it a few times to remove the big bubbles inside. After the water is boiled, put it into a steamer and steam it on high fire 10 minute, and then steam it on low fire for 20 minutes. Finally, turn off the fire and stew for 2 minutes.
8. It's time to quickly open the lid to prevent water vapor from dripping on the spicy cake, and find a higher cup to put on and easily uncover the film.
9. After peeling, cut it into your favorite shape and enjoy it. It will taste better when it is hot. Let's look at smooth skin and uniform internal structure. Eating a sweet Q-bomb is better than cake.