The ingredients of the cake, we can use a single flour: such as wheat flour, corn flour, millet flour, rice flour, etc., or a combination of more than two kinds of flour. We used three kinds of flour this time: wheat flour, buckwheat flour, corn flour. The ratio was 2:1:2, and the total weight was 500g, i.e. 200g of wheat flour, 100g of buckwheat, and 200g of cornmeal. In addition, we used yeast (high active dry yeast, high sugar resistance) 5 grams, 3 grams of baking soda, 3 grams of doughnut fluffing agent (can not be put, put the finished product after the cake more elasticity, this is the conclusion of my many tests). White sugar 10 grams, brown sugar 50 grams.

1 buckwheat flour, wheat flour, cornstarch weighing, mix well.

2 yeast with 7 times the warm water to melt, put the sugar, 10 minutes to see the top of the small bubbles with pouring into the flour, and then add warm water to dissolve the brown sugar, together with the noodles and good. The total amount of water is 350 grams (this time because I did not prepare molds, only the drawer cloth, so I used the minimum amount of water, if you use molds can be added to the water to 380 grams -500 grams).

3With this amount of water, the dough is very soft after mixing. We put the dough into a bowl for the first fermentation. To speed up the fermentation, I put a pot of hot water at 40 degrees, and then put the pot in the pot and cover it with a lid.

4After resting for 20 minutes, the dough has risen to twice its original size, then dissolve the baking soda with a little warm water and put it into the fermented dough.

5 face with uniform, poured on a steamer drawer with a drawer cloth, the same steamer pot with 38-40 degrees of warm water. Cover and let rise for 20 minutes.

6After about 20 minutes, the batter has once again doubled in size. At this point you can start steaming in large groups. 35 minutes after turning off the fire, simmer for 5 minutes to open the lid and take out, a pot of delicious triple-flour hair cake is steamed. Note: 1 cornmeal if you use boiling water hot finished product texture can be more delicate. 2 yeast with about 30 degrees 7 times the warm water melt, let it rest for 10 minutes and then put into the surface of the kneading and waking up for 20-30 minutes. 3 good dough, and then add baking soda and knead. 4 into the container of the second fermentation for 20 minutes, the second fermentation of the batter do not stir, fermentation is good directly steam. 5 according to the size of the container, high heat steaming 35 minutes ~ 40 minutes off the heat for 5 minutes. 6 the second fermentation of the batter, do not stir, fermented directly steamed. 7 the second fermentation of the batter, do not stir. The first step is to make sure that you have the right amount of water for the right amount of water.

Some people ask me how to get this shape, is in the cage drawer around the equal parts of the inserted chopsticks, the edge of the drawer cloth with a section of a section of the contraction of a few places inward, steaming out of it is so. You can try it.

Photographs and write down in detail, is for everyone can learn to do their own at home to rest assured that the food, to the family a health and care.