Milk Poria Steamed Cake

Name: Milk Poria Steamed Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 170g milk; 140g Flour; 1 piece egg; 40g Caster sugar; a little Wolfberry; 1 tsp Baking powder; 20g Poria powder

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Poria steamed cakes are highly praised. Turn water into milk and do it again.
There is no quicker way. Sit a pot of water on the fire. It takes less than fifteen minutes to make the batter, set the mold, and just boil the water into the pot. The steam will evaporate for about fifteen minutes. Seeing that the batter swelled up like a miniature orogenic movement, it couldn't stretch the epidermis and cracked. In the end, the flowers bloomed and the dust settled, and they came out of the pot. . .
Slightly sweet and not greasy, soft and elastic. . .

Ingredients

170g Milk
140g Flour
1 piece Egg
40g Caster Sugar
a little Wolfberry
1 tsp Baking Powder
20g Poria Powder

Milk Poria Steamed Cake

1. Ingredients: 170 grams of milk, 1 egg, 140 grams of all-purpose flour, 20 grams of Poria powder, 40 grams of fine sugar, 1 teaspoon of baking powder, a little medlar

2. Knock the eggs into a bowl and beat them, add milk and sugar, and mix well. Mix the flour, baking powder, and tuckahoe powder, sift into a bowl

3. Mix well into a paste. Put it into a mold, 2/3 full, decorate the surface with wolfberry, put it in a boiling water pot, steam for about 15 minutes on high heat

4. Cook thoroughly, turn off the heat, cool off the pan, and demould immediately

Tips:
The amount of sugar can be increased or decreased according to your taste.
After making the batter, it should be steamed immediately to prevent it from affecting the effect of the rise.