Brown Sugar Steamed Cake

Name: Brown Sugar Steamed Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Arowana low-gluten wheat flour; 30g Brown sugar tablets; 20g Glutinous rice flour; 3g yeast; 1g Edible baking powder; 2g salt

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There is a kind of pastry in the Hakka area of Guangdong. It is the size of a bowl. It has a soft and elastic taste. The color is pink or white. The white one usually has a red dot printed on the surface. If there is a festive banquet at home, the owner will Order a batch of hand-made gifts in a pastry specialty store, and you can also see it at local pastry shops. Many people buy it for breakfast. Friends in the north probably rarely eat this dessert. After all, it belongs to southern specialties. This steamed cake is actually super simple. You can make it at home. It has a softer texture and a healthy collocation. The color is enhanced with pure yellow sugar slices. The sweetness is moderate and it will not feel greasy. Mix low-gluten flour with a small amount of glutinous rice flour to increase the elasticity of the steamed cake. Without kneading the dough, adjust the batter to a thick and fluid state. Use a wooden spatula to stir a dozen back and forth until the batter has no particles and the surface looks smooth and smooth. , You can put it in a pot to ferment for about 20 minutes, then steam for 25 minutes on high heat, and steam until the steamed cake swells up, the volume is half larger than the original, there is a crack on the top, gently press it down with your hand, the surface is Q bounce, this kind of steamed cake You can finish it perfectly, cut into pieces while hot or scoop it with a fork, sweet, soft and slightly chewy, huh! The taste is endless. Please follow the production steps for specific methods and share with you in detail. "

Ingredients

Brown Sugar Steamed Cake

1. Prepare the ingredients, either white sugar or brown sugar can be used, the same is true.

2. Add an appropriate amount of water to the pot, cook the brown sugar slices until they dissolve, and let cool to about 45 degrees.

3. Pour flour, glutinous rice flour, salt, yeast powder, and 1 gram of baking powder in a large basin, add sugar and water to the basin twice, and stir while adding.

4. Stir the flour until it is scooped up and flowing. There are no particles in the batter, and the whole looks smooth and no bubbles. You can change the bowl and prepare for steaming.

5. Spread a layer of cooking oil in the steaming bowl to prevent the steamed cake from sticking to the bottom of the bowl. The steamed pastry can be poured out smoothly.

6. Pour the batter into the steaming dish, pick up the batter and shake it gently on the cutting board a few times to shake out the bubbles in the batter, making the taste more chewy.

7. Put it in the steamer and leave it on for about 20 minutes. After the fermentation, turn on the low heat and steam for about 25 minutes.

8. Turn off the heat, simmer the steamed cake in a pot for 5 minutes, take it out, cut into pieces or scoop it up for consumption.

9. Finished picture.

Tips:
Tips for food:
1. Add some glutinous rice flour to increase the elasticity of the steamed cake and make it more flavorful.
2. The sugar content should be increased or decreased appropriately. My sweetness is just right. An increase of 10 grams on this standard is acceptable.
3. The steaming pan can be square or round, but a layer of cooking oil must be applied to the pot to prevent it from sticking to the pot.