Chinese Food
Perfect brown sugar cake - no collapse, even organization, soft hand feel, Q texture
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I had a brown sugar cake last year. It was very successful. It was perfect. It was delicious. So I miss it very much. But recently, I've had three nights in a row. One every night. It's not perfect. Until the fifth. The cake should be between bread and bread. Even the southerners who are not used to eating bread think it's delicious and moist. It tastes a bit like our Guangdong Mala cake. Although the surface made in the front is not perfect, the 1.5-year-old prince in my family loves eating it very much. When I get out of the pot, I put it on his small desk. I can dig a big hole with my small hand when I have a night snack. If I If it doesn't stop, it will continue to dig. My definition of a successful and perfect cake is that it doesn't collapse on the outside, doesn't shrink back, has even inner tissue, feels soft and soft, and tastes q-shaped. It was like a star launched into the night sky. It was the most brilliant star in the highest position. Finally, it succeeded. It can be said that I've never been so persistent on the way of making delicious food like kowtow cake. The simpler things are to be made
Cooking ingredients
Cooking Steps
Step1:Dissolve the brown sugar powder in hot water of about 80 ℃. Wait until it's not hot, add yeast and let it stand for 5 minutes, then put in an egg and stir it u
Step2:Add flour and beat it at high speed for 10 seconds. Then use a scraper to clean up the dry powder falling from the edge. After mixing, scoop it up with a scraper and it will be very thin and fall naturally
Step3:Grease the mould. Pour the batter in. Put water in the steamer that can be burned for 30 minutes in a small heat. Heat it to the extent that it is not hot. Put the batter down and ferment for 30 minutes
Step4:In the fermentation process, wash the jujube. Cut it in half and remove the core. Put it on gently after the fermentation. Steam it for 30 minutes after the gas is put on the fire. Stew it for 5 minutes and then open the lid.
Step5:The following is the display of finished product
Step6:Finished product
Step7:Finished product
Step8:Finished product
Step9:Finished product
Step10:Finished product
Step11:Finished product
Step12:Finished product
Step13:Finished product
Step14:Finished product
Step15:Finished product 1
Cooking tips:1. Brown sugar can be flaked, but it is suggested that powder can dissolve faster. At last, a little bit of unsolved slag will not affect it; 2. Eggs can be made of ordinary size ones. I weighed just 50g after shelling. It is not required to be completely consistent; 3. Flour of different brands has different water absorption. The recipe is only suitable under the proportion of certain materials. It is suggested to add 10 or the state of batter as appropriate To 20 grams of water. The cake should have a relatively large moisture content. It can't be reduced any more; 4. It's better to choose the same size of red dates as much as possible. Cut a circle along the long side. Then hold both hands and rotate them for several times. One side will take off. The core will stay on the other side. Then pull it or gently dig the core with a knife and it will come out; 5. When setting the red dates, you can use chopsticks to clamp and press the meter diagonal According to the current temperature in autumn and winter, it is good after steaming. You can keep it in the steamer. It won't be hard if you don't need to re steam the next day
