Brown Sugar Hair Cake
1.
1. First, prepare the ingredients. The flour part uses ordinary wheat flour. For brown sugar, I use lumpy brown sugar for powdering. You can also use ordinary brown sugar. It doesn't matter if there is agglomeration. Later, it will be melted in boiling water to prepare tapioca starch and red dates.
2.
2. Prepare the mold. I use a 6-inch Chiffon mold. Use a wool brush to evenly brush a layer of corn oil on the bottom and around the mold, do anti-sticking treatment, and put it aside for later use.
3.
3. Pour boiling water into the basin, then add brown sugar, and stir continuously with a spatula until all the lumps of brown sugar are melted
4.
4. When the water temperature drops to 30-40 degrees, add high-sugar-tolerant yeast powder, and use a spatula to keep stirring until the yeast powder dissolves. At the beginning, the yeast powder will adhere together to form small pieces. Stir patiently with a spatula. It will dissolve slowly
5.
5. After the brown sugar liquid sits for 2 minutes, beat in an egg, stir evenly with egg pump, the weight of the egg is about 50 grams
6.
6. Add flour and tapioca starch at one time, carefully stir evenly with egg cream, also use the method of drawing Z to stir, and rotate the egg cream while stirring, which can quickly eliminate the small lumps of flour
7.
7. Stir until the batter is smooth, without dry powder, and no lumps. The batter is thick. Lift the egg custard and the batter can fall off in flakes. Most of the batter remains on the egg custard. The batter is too thin and the batter is too thick. Add water, just adjust to the state as shown in the figure.
8.
8. Pour the batter into the mold, shake the mold to make the batter as flat as possible, and shake it on the table a few times to shake out the bubbles in the batter, and then it can be fermented.
9.
9. The fermentation tank I use for fermentation, the temperature is 38 degrees, the humidity is 75%, and the fermentation is about half an hour. Be sure to check the fermentation status at any time. If there is no fermentation tank, you can heat the steamer for 1 minute and turn off the heat. Ferment
10.
10. The fermentation time is used to process the red dates. Cut the red dates in half and remove the pits for later use.
11.
11. The fermented batter is about 2 times taller, about 8 minutes full of the mold, remove the mold
12.
12. Place the red dates evenly, and gently place it on the surface.
13.
13. Bring the steamer to a boil in advance, put the mold in, steam on medium heat for 30 minutes, turn off the heat, and simmer for 5 minutes
14.
14. After simmering, quickly remove the lid to avoid dripping on the surface of the rice cake
15.
15. Use a tool like a stripping knife to demold, close the mold and rotate it once to separate the hair cake from the mold, and then take the hair cake out
16.
16. Gently push around the mochi with your hands to the middle, and the bottom of the mold will come down, very complete
17.
The bottom is also neat
18.
Very delicious and soft hair cake, with even and full pores in the middle, let’s eat it~
