2. Add 200 grams of common flour or high-gluten flour, 130 grams of cassava starch, and add 3 grams of yeast powder to a large bowl. Stir well, and the sugar water is now dry. Add brown sugar water in several times, stir evenly every time, and finally add all the light and stir in one direction, so that the flour has gluten and tastes more gluten. Finally, it is mentioned that the batter is delicate and brushed.
3. Prepare 3 grams of aluminum-free baking powder in the bowl. If it is not necessary to add it, add 1 g baking soda to increase the looseness, add 10 ml water, stir until there is no dry powder, and set aside. The batter is also ready. The surface layer is a dense bubble with honeycomb structure inside. Pour in the baking powder and baking soda just prepared, stir well and add 6544. It doesn't harden easily when it is cold. Continue stirring for about 5 minutes, and all fermented bubbles will be eliminated. In this way, the bubbles will recombine, and when it is low, it will become more uniform, without forming large pores, and the taste will be more delicate. When pouring into the mold, the mold will be oiled in advance to prevent the mold from sticking. After a few vibrations, the big bubbles will be shaken out and put aside for 5 minutes. If baking powder is not put, it needs secondary fermentation for 30 minutes, and the water in the pot is boiled and put into the mold.
4. After steaming, stew for five minutes to prevent retraction or collapse. After scraping with a toothpick for one week, release the mold backward and press it out gently. Take off the bottom and wait until it is completely cooled before cutting, otherwise it will be sticky and caked. After cooling, it will be cut into the shape you like. Our brown sugar spicy cake is ready. The tissue inside is even and delicate, soft and q-elastic, and it tastes tender and chewy, which is very special. Try it if you like. I'm Sister Na. If you like my recipes, please follow me and update different food tutorials every day.