Ordinary flour is actually medium gluten flour, and the protein content is about 8.0%- 10.5%. This kind of flour is the most widely used, and most wheaten food can be made with it. The cake made with ordinary flour will be more Q-elastic and wetter.
When making hair cakes, most of them choose the rapid fermentation method, so we should pay attention to controlling the time of making dough, so as not to make the dough smell like wine. In addition, the more yeast is put, the faster the dough will be made, and vice versa, but it is not that the more yeast is put, the better. If the yeast is stored too much, the dough may be made too much at this time.
When making hair cakes, you can choose a bowl with an appropriate size, put oil on the surface, add a proper amount of warm water, then add dry yeast and salt and beat well, then pour in flour and vegetable oil to make a thick batter and beat well, so that the dough tastes good.
Add a small amount of water to the steamer and heat it to about 40 degrees Celsius (whichever is slightly warmer). Put the bowl into the water to keep the temperature of the batter, and cover the lid for about 30 minutes.