Steamed cake with bean dregs

Steamed cake with bean dregs

Introduction:

"I wanted to adapt Jun Zhi's Ma Fen into egg bean dregs cake. Lin Lin, but the amount of bean dregs too little, a ruthless to double the bean dregs. Although I was wondering: will the proportion of original flour is too small, lack of muscle support and unable to grow fluffy or collapse? Whatever, collapse. If so. The bean dregs cake, which grows well in the pot, shrinks quickly with the decrease of temperature. It looks sticky and soft. It's hard to demould until it's cold enough. However, there is still some unexpected joy - this guy's mouth is soft, like a soft cake, not sweet or salty, and seems to be pretty good

Production steps:

Step 1: Materials

Step 2: pour eggs, water and bean dregs into a large bowl

Step 3: mix well

Step 4: mix the low gluten powder, baking powder and baking soda. Sieve into a bowl

Step 5: mix well

Step 6: load into the mold, 8 points full

Step 7: put it into a boiling water pan and steam over high heat for about 15 minutes

Step 8: cooked and flameout

Step 9: out of the pot to cool

Materials required:

Bean dregs: 100g

Low gluten powder: 50g

Water: 125g

Egg: 25g

Baking soda: 1 / 4 teaspoon

Baking powder: 1 / 2 teaspoon

Note: if you like firm and soft taste, you can increase the amount of flour. Steaming time depends on the size of steamed cake.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: Original