Operation is simple and convenient zero basis, the cake is fluffy and sweet and delicious.

Raw materials: plain flour, Angie's yeast, brown sugar, water, red dates, raisins.

Practice steps:

Step 1, weigh the ingredients, this is the amount of one, if you want to make a few more, you can add the proportion of each material.

Step 2: Melt brown sugar in hot water.

Step 3: Mix the flour with the yeast, and when the brown sugar water is a little warmer than your hand temperature, pour the brown sugar water into the flour and mix well.

Step 4: Stir with chopsticks in the same direction to make it strong.

Step 5: Stir out the gluten and form a thick, slightly runny batter.

Step 6: Seal the batter with plastic wrap and let it rest, keeping the wrap from touching the batter.

Step 7: Prepare the dates and raisins.

Step 8: Rinse the dates and raisins well.

Step 9, red dates put on the cutting board two pats, stop the waist roll cut a circle, and then pick up two hands in the opposite direction twist, you can easily get rid of the core.

Step 10, the pair cut the core of the dates and raisins.

Step 11: After the dates and raisins are ready, you can see the bubbles in the dough, and then use chopsticks to stir in the same direction until the bubbles disappear.

Step 12: Prepare a suitable plate or use other molds.

Step 13: Grease the pan with oil or greaseproof paper to make it easier to release the mold.

Step 14: Pour the dough heap into the plate.

Step 15: Decorate the surface with prepared dates and raisins.

Step 16: Cover and let rise.

Step 17: When you see bubbles inside, place on a pot of boiling water and steam over high heat for 25 minutes, of course, if you use a small mold to shorten the time appropriately, specific circumstances to grasp their own, and remember not to open the lid in the middle of the process!

Step 18, turn off the fire, smothered for about 5 minutes, open the lid, out of the pot.

Step 19, out of the pot, pull off the pad of greaseproof paper.

Step 20: When it cools down a bit, cut it into pieces and eat it, but of course you don't mind if you don't cut it and eat it directly.

Tips:

1. Be sure to stir in one direction, so that the batter out of the gluten into a pile;

2. Steam with a plate as large as possible, which can make the batter thinner and easier to cook;

3. Plate grease or greaseproof paper pads can be made to cook easy to take off the mold;

4. Cooked method is to use chopsticks to gently press the surface of the cake, there is good elasticity, and eat up the texture of Q-bouncing not sticky teeth, otherwise no elasticity sticky teeth that is not cooked, have to continue to go back to the pot to steam a little bit;

6. If there is a tart mold at home, you can put the tart molds to be cooked by steaming, that the system is cooked time of about 20 minutes or so, the specific time due to the size of the mold to adjust.