Brown sugar puff pastry

Ingredients

300 grams of puff pastry powder, 180 grams of water, 180 grams of brown sugar. Method

1. First, mix the puff pastry powder with Sieve; stir the brown sugar and water evenly until sugar-free and granular. Set aside. 2. Put all the ingredients for step 1 into a steel basin, stir with a whisk until the batter is uniform and sugar-free, and set aside for about 20 minutes. 3. After preheating the steamer until the water boils, put the batter from step 2 into the mold, put it in the steamer and steam over medium heat for about 20 minutes before taking it out.

Nanyang style brown sugar cake (Malay cake made using the old noodle method)

Ingredients

1. Old noodles (noodles): 200g wheat flour + 240g water + 1 teaspoon high-sugar resistant instant yeast 4g2. Sugar water: 250g brown sugar or coconut sugar (Picture 2) + 150g water + 1/2 teaspoon salt + 2 pandan leaves (optional if not available) 3. Dry powder: 220g wheat flour + 3 tbsp custard powder (36g) + 2 tbsp starch (24g) + 3 tsp baking powder/baking powder + 1/2 tsp baking soda. 4. Liquid (meat): 100g coconut milk, melted butter or tasteless cooking oil (such as corn oil, the oil must be added, otherwise the cake will be difficult to open) 20g, 2 whole eggs Method

Preparation Assignment: 1. Mix all the ingredients for the old noodles evenly and place them in a warm place to ferment for 4 hours. 2. Boil brown sugar or coconut sugar in water, filter, and let cool to about 50 degrees for later use. 3. Mix the dry powder and sift evenly and set aside. Mixing materials: 1. Beat the liquid evenly and mix it with brown sugar water. Add it to the old noodles in several batches and mix well. It is recommended to use a juicer for mixing. The method is as follows: Beat the egg liquid and the cooled sugar water in the mixer, then add the liquid of ingredient 4 and continue beating. While the juicer continues to run, pour the old dough that has been fermented for 4 to 5 hours into the mixing cup and mix evenly. 2. Pour the well-mixed batter 1 into a large basin, then add the sifted dry powder into the batter in three batches. Stir evenly and then filter through a coarse mesh sieve. Strain into a large cup and let stand. Ferment for about 15 to 20 minutes. It is recommended to use a measuring cup to hold the batter to make it easier to pour the batter into the cup. 3. Gently pour the batter into the egg tart mold lined with paper cups (or the special mold cups for cakes like in Figure 4, the effect will be more obvious), you can also use a small porcelain cup without paper. Just pour the batter 80% full, arrange it in the steamer, don't arrange it too densely, and let it rest for 15 minutes or longer. Wait until the batter continues to rise until the cup is full before steaming it in a basket. 4. Boil water in a pot, steam over high heat for 10 minutes, then turn to medium heat and steam for 8 minutes. The lid cannot be opened during the whole process. Tips

1. If you don’t have Sago Starch, beat the sago into powder. If you don’t have sago, use pearl rice flour (also called Feng Lai rice) instead. 2. Control the fermentation of old noodles within 5 hours to prevent the fermented dough from becoming sour. 3. After the stirred batter has fermented, do not stir the batter again before pouring it into the cup. Just pour it directly into the mold cup to avoid defoaming of the batter. 4. If you don’t have custard powder, you can use cornstarch instead. 5. Use fresh coconut water instead of water to boil brown sugar, which will have a more flavorful flavor. 6. If you don’t have brown sugar, you can use white sugar or rock sugar, and then add 3 tablespoons of brown sugar. 7. The cylindrical palm sugar in Figure 2 will be very fragrant. (Picture 3 shows the traditional coconut sugar packaged in palm leaves, in the shape of a round cake) 8. Be sure to wait until the batter rises until the cup is full before steaming it in the basket, and do not overcrowd the cups to avoid insufficient water vapor. It is easier to speak when you are making cakes. 9. Steam some shredded coconut with a little salt, spread it on the steamed steamed cake surface and enjoy, adding a strong Nanyang flavor!

Original Hair Cake

If you want to make a darker hair cake, you can add brown sugar (secondary sugar) instead of fine sugar, and make it like this The color is more golden! Ingredients

300 grams of baking powder, 180 grams of water, and 150 grams of fine sugar. Method

1. Sieve the baking powder, add water and fine sugar into a steel basin, and beat Stir with an egg mixer until the batter becomes sugar-free and granular, and let it rest for about 20 minutes. 2. Preheat the steamer until the water boils, put the batter from step 1 into the mold, put it in the steamer and steam it over medium heat for about 20 minutes before taking it out.

Simple steamed cake

Ingredients

Simple steamed cake ~ Ingredients: Rice flour = 200g. Powdered sugar = 100g. Water=175ml. Original ENO=1 pack. Pink coloring = a few drops. Method

1. Mix all the ingredients (ENO is added last). 2. Line the cake cup with paper and pour the batter until it is 90% full. 3. Steam over high heat for 15 minutes. . Medium paper cups = 10 pieces. . No need to wait for fermentation. .

You can also mix ENO with all the ingredients because some friends’ hair cakes are not very good (smile hair cake)...

Purple Sweet Potato Hair Cake

Ingredients

200g of steamed purple sweet potato puree, 300g of cake flour, 50g of fine sugar, 5g of yeast, 200ML of milk, 200ML of water. Method

1. Mix the cake flour and yeast first. 2. Add milk and water to the steamed purple sweet potato puree, then add fine sugar to make it look like a milkshake. 3. Pour into the powder from step (1) and mix evenly. 4. Then pour it into an 8-inch mold and leave it in a warm place to ferment. 5. Bring a pot of cold water to a boil over high heat, put it in a steamer and steam for 35 minutes, simmer for another 5 minutes and let cool.

Orange hair cake

Ingredients

300 grams of hair cake powder, 180 grams of water, 150 grams of fine sugar, and 60 grams of candied orange peel. Method

< p> 1. Sift the baking powder, put it into a steel basin with water and fine sugar, stir with a whisk until a sugar-free and granular batter is formed, and let it sit for about 20 minutes. 2. Preheat the steamer until the water boils, put the batter from step 1 into the mold, sprinkle with candied orange peel, put it in the steamer and steam it over medium heat for about 20 minutes and then take it out

Black rice and osmanthus Fa Gao

Black rice has high nutritional value, which will not be discussed in detail here. Adding a small amount of sticky rice flour/called rice flour in the north will make the cake not only soft but also have the toughness and chewiness of steamed buns. The skin is shiny, like black pearls, and has a strong aroma of osmanthus. It is a homemade snack and safe to eat. Nutritious and safe ingredients

300g white flour, 200g black rice flour, 50g rice flour/50g baking powder, 5-8g baking powder, 10-16g osmanthus sauce, 20g osmanthus sauce, if you don’t have osmanthus sauce, you can make it. Osmanthus is sold in supermarkets. Mix the osmanthus with salt and put it into a glass jar. Add one layer of pickled osmanthus and one layer of honey. Cover it and put it in the refrigerator. If you often make tofu curd and you have gluconolactone at home, you can Instead of baking powder, use gluconolactone 2: baking soda 1, accounting for 2.5% of the flour. Instructions for use

1. Mix white flour, black rice flour, rice flour, and baking powder, and add rice flour. The purpose is to make it more chewy and not too soft. 2. Use warm water to dissolve the baking powder and a small amount of sugar (the dough is easy to ferment, not a sweetener), and add about 300 to 500 ml of warm water, which is a bottle of mineral water. You need more warm water to dissolve it. The dough for making steamed cakes requires more water than that used for steamed buns and dumplings, because the dough for steamed cakes is thin, that is to say, it is sticky and sticky and cannot be kneaded, only stirred. Then stir an appropriate amount of osmanthus paste into the batter. The taste depends on each person. If you like sweeter, add more. 3. Cook the noodles, cover them with a lid, or cover the basin with a wet steamer cloth. Wait until the noodles have risen to 2-2.5 times in size, that is, there are many holes between the noodles. 4. Pour the batter into the steamer and place it in the steamer. Put a disposable cage cloth on the top bed/available in supermarkets. If not, go to the pharmacy to buy a mask and take it apart to make a cage cloth. The gauze used for the mask is usually skim gauze, which is very easy to use. It costs about 3 yuan for 2 masks. 5 Steam over medium heat for 25-30 minutes, depending on the amount of batter. If there is more batter, steam for a longer time. 6 When the steamed cake is cooked, cut it into pieces with a knife and place on a plate. Let the unfinished food cool, put it in a plastic bag, and put it in the freezer. Tips on heating it when eating

Add a small amount of rice flour to the dough. Smooth the surface when steaming, and do not bake it. Use a spatula and dip your hands in cold water to smooth the surface

Brown sugar cake

Ingredients

A: Low-gluten flour or self-raising flour-200g rice flour- 50g baking soda - 1/4 tsp Baking powder/baking powder - 3 tspn (tspn) Pandan leaves - 2 pieces C: Egg - 1 corn oil - 3 tablespoons Method

1. Mix the dry powder and baking powder and sift it once. 2. Boil water, brown sugar, pandan leaves and salt in a small pot over low heat until the brown sugar is fully dissolved, filter and let cool. 3. After the brown sugar liquid has cooled down, while starting to make the steamed cake, boil 1500 water in the steamer to prepare the steamed cake. 4. Beat the egg liquid evenly, then filter, add the cooled brown sugar water, and beat vigorously for about 2 to 3 minutes until rich foam forms. 5. Add 3 tablespoons of corn oil or cooking oil and mix well. 6. Add the sifted dry powder and stir slowly evenly. 7. Place 12 cake paper cups in the egg tart cup, then pour the mixture until it is 90% full, then place them in the steamer and steam over high heat for 15 to 20 minutes. (Remember: wait until the water is boiling before steaming, so that the cake will rise.) Tips: 1. If you want to make it vegetarian, there is no need to add eggs. The water should be increased to 250g or 50g of coconut. pulp instead of eggs. 2. If you don’t have low-gluten flour, just use 170g of regular flour + 30g of cornstarch. (15% cornstarch). 3. If the steamed cakes are crusty or crusty, it may be because the pot lid is dripping, or the lid is too tight, causing the pressure in the pot to be too high. You can insert a bamboo skewer or eco-friendly chopsticks into the pot lid when steaming the cakes. Let there be a small gap under the pot lid to let some air pass. 4.

Wipe away the water vapor in the pot lid before covering the steamed cake to reduce dripping. 5. If you are vegetarian, you can add one to two spoons of soy flour. I added Amway’s All Plant Protein Powder-15g.

Coconut Honey Red Bean Hair Cake (original)

Ingredients

A: Sugar liquid (cook until the sugar dissolves, then continue to cook on low heat for 3 minutes) 1. White sugar/brown sugar - 100g 2. Red bean soup - 200g 3. Pandan leaves - 2 pieces cut into sections B: Dry powder (sieved): 1. Rice flour - 50g 2. Self-raising flour - 200g 3. Baking powder/baking powder - 1 teaspoon 4. Baking soda - 1/4 teaspoon Note: If using regular flour use 3 teaspoons of baking powder. C: 1. Honey red beans - 4 tablespoons (refer to Mommy Qiu's homemade honey red beans recipe) 3. Coconut milk - 6 tablespoons 4. Corn oil - 1 tablespoon Method

1. Cook ingredient A first, and set the cooked sugar liquid aside to cool. 2. After the sugar liquid cools down, add the sifted dry powder and mix well. At the same time, prepare to boil 1500 water in the steamer over high heat. 3. Fold ingredients C into the batter and mix well. Divide into 12 egg tart cups lined with paper cups, 90% full. 4. After the water boils, steam over medium-high heat for 15 to 20 minutes. Tips: 1. If you don’t have pandan leaves, you can use a small piece of vanilla pod, or just a little vanilla essence, or don’t use any spices at all. 2. If coconut milk is difficult to obtain, you can use fresh milk instead, but you will need to add 2 more tablespoons (***3 tablespoons) of corn oil. 3. If you don’t have red bean soup on hand, just use 200ml of water, add a tablespoon of honeyed red beans and use a blender to make red bean juice to boil the sugar liquid. It’s also OK.

Rice cake

Ingredients

110g rice flour, 110g all-purpose flour, 180g water, 22g sugar, 2g yeast, 2g baking powder Method

1. Add flour to rice flour 2. Pour in water, sugar, yeast and baking powder (choose aluminum-free baking powder) 3. Stir evenly 4. Oil the mold in advance 5. Pour the batter into 6 . Wake up until there are many bubbles on the surface and rise a little. 7. Steam for about 20 minutes.

Make the cake

Wait until the baking powder is put into the pot Add and mix thoroughly before steaming. If added too early, it will precipitate and the cake will rise unevenly and fail. Ingredients

3 cups of rice flour, 1 cup of sugar, 1 and 1/2 cups of water, 3/4 cup of flour, 1 tablespoon of baking powder, 8 sheets of red pastry paper Method

1.) Stir the water and sugar to dissolve, then slowly pour into the rice flour while stirring evenly. In addition, sift the flour and baking powder into the rice milk mixture and mix well and set aside. 2.) Place the red paper in the bowl, then pour the mixed rice milk into it about eight-quarters full. 3.) Prepare the steamer. After the water boils, put the bowl into the steamer over high heat for about 30 minutes. Turn off the heat and wait until it cools. Take it out.

Ancient style wine cake and steamed cake

Ingredients

A Sweet wine cake..........1 piece (grind into powder) soft white rice ........1 bowl of B sticky rice flour.......1 packet of sugar.....1 rice bowl of water..... .3 rice C original fruit salt...two packets of coloring...red, yellow and green methods

1. Combine the wine cake and white rice Mix evenly and put into a covered plastic bucket to ferment for 1 night. 2. Pour the fermented white rice and half a bowl of water into a juicer and stir into rice milk. 3. Mix the rice milk, rice flour, sugar and the remaining two and a half bowls of water until the sugar dissolves and then filter. 4. Pour the filtered rice milk back into the plastic bucket, cover it, and continue fermenting for 8 hours. 5. Pour half of the fermented rice milk into the container, add 1 pack of fruit salt, stir evenly, and divide the rice milk into three parts. Add red, yellow, and cyan pigments into each portion and mix well. 6. Bring the water in the pot to a boil, place the paper cup on the steamed cake mold, pour the three-color rice milk into the paper cup until it is nine-tenths full, steam over high heat for 5 minutes, repeat steps 5-6 with the remaining half of the rice milk and a pack of fruit salt. Move until he is completely steamed.

Fa Gao

Do not open the lid of the pot during steaming, otherwise the steam will escape and the Fa Gao will not rise. Ingredients

350 grams of fine sugar, 500 grams of water, 450 grams of low-gluten flour, 50 grams of corn flour, 17.5 grams of baking powder Method

1.) Mix ingredients 1 until fine The sugar melts without particles. 2.) Sift ingredient 2 and add it, mix until the batter is very smooth and shiny, and let it sit for 5 to 10 minutes. 3.) Place a paper cup mold in the bowl, then pour the batter until it is about 70% full, then place it in a steamer and steam over high heat for about 12 minutes.