Sorghum Flour Cake
1.
Stir the flour, sorghum noodles, sugar, eggs, and yeast with chopsticks and mix evenly. The ratio of sorghum noodles to white noodles is 1:2. Don't have too much sorghum noodles. If it is too much, the taste will be rougher.
2.
Then slowly add milk and edible oil and stir to form a floc. Do not add milk at a time but add it slowly. The amount of milk is not the only one, it should be adjusted according to the time.
3.
Mix into a slightly softer dough, cover it and put it in warm and moisten it to ferment for 40 minutes
4.
Wash the jujube and cut it into small pieces for later use. It is very easy to operate with scissors.
5.
If the dough is in a good state of fermentation, you will see that the dough has a lot of honeycombs, which means that the dough has been fermented.
6.
Take out the exhaust and knead it, roll it into a big circle, sprinkle with diced red dates and diced fruit, and make a cross in the middle of the dough
7.
Slowly roll outwards from the cross in the middle, roll while shaping, and finally pinch the seams to form a seamless ring
8.
Brush the lifting pan with a thin layer of oil
9.
Put the seam of the dough ring down into the basket for shaping, and decorate the surface with jujube sticks for a second proofing for 15 minutes
10.
Put it in a steamer and add water to start nutritional steaming. After 20 minutes of high heat steaming, it will be out of the pot and cut into pieces
Tips:
Do not open the lid of the steamed rice cake immediately, open it after 2-5 minutes to avoid collapse.
