1 How to make flour hair cake fluffy

Ingredients: flour, yeast, red dates, brown sugar, warm water.

Method:

1, first dissolve the brown sugar, let cool to warm.

2, put the yeast and stir, wash and chop the dates.

3, and then the brown sugar yeast water and flour and thinner dough, hair to double the size.

4, thin dough poured into the oiled mold.

5: Sprinkle some dates on the surface.

6. Finally, place it in a steamer for about 20 minutes.

2 What are the techniques for making a soft cake Pay attention to the temperature

When you make a cake, you only need to use yeast, so the temperature of the yeast is very important, the temperature of the water to melt the yeast is not more than 35 or 38 degrees is the best, or else it is easy to lead to the failure of the yeast.

Dough thicker

Careful observation will find that the market is a piece of cake molding, very few scattered, which is mainly by the cake in the pasta, the consistency of the dough to determine the general paste when the dough to try to be thicker, not too thin, or made out of the cake is easy to sticky.

The cake should not be too thick

At home homemade cake should pay attention to, to choose the right pot to evaporate the cake, and the cake should not be made too thick, otherwise it is difficult to steam the cake, the cake is not cooked, then do not say that the cake is loose or not fluffy.

3 What flour is better for the cake

It is recommended to use medium or low gluten flour.

One of the main ingredients of the cake is flour, but not all flours can be used to make the cake, generally speaking, high-gluten flour is not recommended to be used to make the cake, because high-gluten flour is strong, elasticity, as well as chewy, and the cake is mainly concerned about the fluffy and tasty, and it is recommended that you use gluten or low gluten to make the cake.

4 The cake is very hard how to

Mainly for the following reasons.

Under normal circumstances, the cake is soft and sweet, if there is a hard situation, then it is likely to be because the flour put more, after fermentation, the volume increases, after steaming, it will lead to the cake organization of the water holding capacity of the poor, resulting in the cake hard; another reason is that the cake is too long to steam, resulting in the cake of the water and nutrients dry, resulting in the phenomenon of the cake hard.