Carrot Melaleuca Steamed Cake
1.
Prepare the raw materials. I steamed and frozen the carrot puree in advance. When using it, I took it out to warm it up and crushed it into puree with a spoon. You can use a food processor or a wall breaker to puree it.
2.
Pour the carrot puree into the container, add the yeast, and stir the white sugar until the yeast is dissolved.
3.
Mix it into dough and then knead it into dough. Add appropriate amount of water or noodles to see the soft, hard, dry and wet condition of the dough. I added 10 grams of water to this. The dough is soft and hard. The water absorption rate of flour is different. The carrot puree is used. The amount is also different, please increase or decrease according to your own situation.
4.
Put the kneaded dough into a container, cover it with plastic wrap, and put it in the steaming oven. Select a constant temperature for fermentation at 40 degrees for 50 minutes, and take it out when it is fermented to twice its size.
5.
Knead the fermented dough slightly to exhaust air, and roll out a rectangular dough sheet.
6.
Sprinkle a little salt, five-spice powder, and brush with some cooked oil.
7.
Fold it from one end to the middle, then fold the other end, turning it around 90 degrees.
8.
Roll out the rectangular dough again, sprinkle with salt, five-spice powder, and brush with oil.
9.
After the second trifold, roll it out, sprinkle with salt, five-spice powder, and brush with oil. Do not use too much salt each time, otherwise it will be salty.
10.
Turn it around at 90 degrees, roll it out a little, and brush with a layer of oil instead of sprinkling salt and five spice powder.
11.
After the three-fold fold, place the thousand-layer steamed cake on a steaming pan covered with greased paper.
12.
Midea steam oven chooses constant temperature fermentation at 40 degrees for 40 minutes.
13.
After the second steamed rice cake is 1.5-2 times bigger, take it out, add pure water to the water box of the steaming oven, do not use tap water, which will cause scale, which will damage the steaming oven.
14.
Put the steaming pan into the lower layer, and steam the steaming oven at 100 degrees for 35 minutes.
15.
After the steaming oven program is completed, let it simmer for 5 minutes before opening the door of the steaming oven to avoid retraction. Take out the melaleuca steamed cake and cut it for consumption when it is not hot.
16.
Finished picture
17.
Finished picture
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Finished picture
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Finished picture
20.
Finished picture
Tips:
1. Don't roll too hard every time you roll too thin, so that the layers are stuck together and there is no layering.
2. If you use water or milk to make the dough, 500 grams of flour uses about 260-270 grams of water, which is not easy to make the dough too hard.
3. Add pure water to the water box in the Midea S5-L300 steaming oven, do not add tap water, the tap water will produce scale and damage the steaming oven.
