Afternoon tea easy to do: Gold steamed cake

Afternoon tea easy to do: Gold steamed cake

Introduction:

"The family has oven TX, you can take a look at this: milk rich, warm taste, internal organization, delicate, uniform, full of elasticity of gold steamed cake. It's softer than steamed bread and more elastic than cake. The taste is very special. It seems to have a little bit like the Guangdong snack "golden shark fin cake". It's just that it doesn't have sticky teeth. Maybe it's because there's no glutinous rice flour. Although the whole production process takes two days, it doesn't take time to look at each step separately, so it should be considered as "easy to do". The most important thing is that you don't need an oven. As long as you have a steamer, you can make a delicate and delicious "small cake". Moreover, eating steamed cake during the Chinese new year has a good meaning - steaming day by day (steaming) and rising step by step (cake)^_ ^”

Production steps:

Step 1: mix yeast powder and low powder (1) evenly.

Step 2: pour in the milk.

Step 3: mix well and make a dough. It's very thin. It's easy to mix well, but it can still form a ball.

Step 4: put it in the refrigerator for 12-24 hours, and it can be used within 3 days. The hair surface is three times as big, and there are small bubbles on the surface. When it is opened, there are thin and dense honeycombs inside.

Step 5: put the eggs and sugar in a container and mix well.

Step 6: put the dough in step 4 into the egg liquid.

Step 7: mix well with electric beater at low speed. You can also use manual egg beater or chopsticks, but it may be slow and tiring^_ ^There are bubbles on the surface of the mixed liquid when it is still. It is very thin and will drop quickly when it is lifted.

Step 8: mix the low powder (2), milk powder and custard powder evenly.

Step 9: sift into the liquid in step 6.

Step 10: mix well to make a smooth and delicate paste. At this time, the surface is as smooth as silk, and drops in a linear shape after lifting, with traces, but it will soon disappear.

Step 11: cover with plastic wrap, put in a warm place and ferment for about 40 minutes until there are many fine bubbles on the surface.

Step 12: melt the butter in water or in the microwave.

Step 13: take a tablespoon of the fermented batter from step 12, pour it into the butter and mix well.

Step 14: pour the butter batter back into the remaining batter and stir well.

Step 15: pour the batter into the mold, 3 / 4 full. I used a disposable paper cup. If I don't use a paper cup, I need to grease the mold. Make water in the pot, bring to a boil, put the batter in the cup, steam over high heat for 10 minutes. After steaming, turn off the heat and open the lid a few minutes later. Pay attention to avoid water drops rolling on the cake to form "spots".

Materials required:

Milk: 60g

Low powder (1): 70g

Yeast powder: 2.5 ml

Fine granulated sugar: 40g

Eggs: 2

Low powder (2): 20g

Custard powder: 15g

Milk powder: 10g

30g: butter

Note: 1, adding Jishi powder is to add flavor and color, if not, add milk powder. 2. The most important thing of this recipe is to ferment fully. It doesn't matter if it's first served. It's very convenient to refrigerate and ferment; second served is the key. In this season, if the weather is cold and there is wood and heat, the second fermentation time should be appropriately extended. In the end, many fine bubbles should be formed on the surface. 3. Remember to cook over high heat. 4. It seems that I can't think of anything at the moment. If you have any questions, ask me directly. I wish you a new year and a prosperous future!

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor