1. Weigh the ingredients, this is one quantity, if you want to make more, you can add the ingredients in proportion.
2. Melt the brown sugar with hot water.
3. Mix the flour and yeast powder. When the temperature of the brown sugar water and hand temperature are slightly higher, pour the brown sugar water into the flour and mix well.
4. Use chopsticks to beat Shangjin in the same direction.
5. Beat the tendons to form a thick batter with a slightly runny feel.
6. Seal with cling film and let it stand still. The cling film should not come into contact with the noodles.
7. Prepare dates and raisins.
8. Rinse the red dates and raisins.
9. Put the red dates on the chopping board and pat twice, roll and cut it in a circle, then pick up the two hands and twist in the opposite direction to easily denuclear.
10. Pair the pitted red dates and raisins.
11. After preparing the red dates and raisins, it happened that the noodle tuo also saw bubbles rise, and then use chopsticks to beat them in the same direction until the bubbles disappeared.
12. Prepare a suitable plate or use other molds.
13. Greased or oiled paper for easy demoulding.
14. Pour the noodles into the pan.
15. The prepared dates and raisins are decorated on the surface.
16. Cover the lid and let stand to ferment.
17. When you see that there are bubbles inside, place it in a boiling water pot and steam for 25 minutes. Of course, if you use a small mold, you should shorten the time appropriately. You can grasp the specific situation by yourself, and remember not to open the lid in the middle!
18. Turn off the heat, let it sit for about 5 minutes, open the lid, and cook.
19. Remove the oily paper from the pan.
20. Let it cool down a bit, cut into pieces, and eat. Of course, you don’t mind if you just break it off and eat it.
Tips:1. Be sure to beat in one direction to make the batter come out and become lump;
2. The plate used for steaming should be as large as possible, which can make the batter thinner and easier to cook;
3. Grease or oil paper on the plate can make it easy to demould after cooking;
4. Be sure to get stuffy after turning off the heat to prevent cold shrinkage when opening the lid;
5. The way to judge it is to use chopsticks to gently press the surface of the steamed cake. It has good elasticity, and the taste is Q elastic and not sticky to the teeth. Otherwise, it means that it is not cooked, and you have to continue to steam it;
6. If you have egg tart molds at home, you can steam them in the egg tart molds. The cooking time is about 20 minutes. The specific time depends on the size of the mold.
