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 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.