Chinese Food
Two color thousand layer cake - I am the symbol of wisdom and wealth
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The foggy weather of these days is like a mask. I don't know which kind-hearted person stirred it up for a while. Then the spring light burst out . The north wind turns into the south wind. I want to blow the warm sunshine into the restaurant. Suddenly there was a chill of spring. Looking at the clothes swinging on the balcony. Holding the warm milk that has become lukewarm. I said. actually twenty-five point three C room temperature. Long sleeve pajamas. Comfortable. Two color thousand layer cake naturally meets the scene. It's slightly sweet, but soft and bright. Think of the purple and yellow crystal, the symbol of wisdom and wealth. The yellow layer looks and tastes like corn bread, says oppa I don't seem to have eaten corn buns. But I keep an eager attitude. The following formula is a component of 6-inch mold.
Cooking ingredients
Cooking Steps
Step1:The purple potato and pumpkin are peeled, sliced, steamed and mashed into paste. The purple potato and the corresponding dough materials are kneaded into smooth dough and covered with fresh-keeping film, which is put in the refrigerator for us
Step2:Mix pumpkin paste with the corresponding dough material, knead it smooth, cover it with plastic wrap, and wake up for 10 minutes
Step3:The two dough are divided into three parts, each round
Step4:The small dough is rolled out to be about the size of the mold, and then the color is overlapped. It is about half of the height of the mold
Step5:Put the water in the steamer and heat it slightly until it is not hot. Put the mould in and ferment it with the lid for 25 minutes. It will be twice as big. It is about the height of the mould
Step6:Make a fire and start steaming. Turn to a small fire after steaming. Steam for 25 minutes in total. Simmer for 5 minutes and open the lid.
Step7:The following is the display of finished product
Step8:Finished product
Step9:Finished product
Step10:Finished product
Step11:Finished product
Cooking tips:1. Purple potato and pumpkin are a pair of contradictory guys. The former is too dry and the latter is too wet, so the formula is not the same. Flour water absorption of different brands and different gluten is different. Water should be added slowly; 2. Dough kneaded first to prevent the uneven thickness of the finished product layer caused by fermentation too fast. It can be stored in the refrigerator first to control fermentation; 3. Because there is no fat in the cake, it is not good to demould. It is recommended to use a movable bottom Mold. And apply oil on the bottom. 4. This formula is very light and sweet. If you like sweet, you can add sugar properly. 5. It's a little hard to put this component in the 6-inch mold. It's covered in the pot during the steaming process. Purple dough can reduce the water content of flour. It's changed to 100g flour and 40g water. I'm wrong to add more water and no more flour. There are skills in making delicious dishes.
