Carrot cake

Carrot cake

Introduction:

"Carrots are rich in nutrition, among which vitamin A can protect our eyes. Friends who often sit in front of the computer must eat more."

Production steps:

Step 1: prepare the required raw materials according to the amount.

Step 2: peel the carrots, cut them into small pieces, add 130 grams of water, and beat them into a fine paste with a food processor.

Step 3: add sugar and yeast and stir well.

Step 4: mix the flour and glutinous rice flour evenly, and then add them to the slurry to mix well.

Step 5: stir vigorously clockwise until a slightly thick but flowing batter is formed.

Step 6: put the batter into the scallop for about seven minutes and ferment in a warm place for one hour. (this is a silicone mold, non stick; if you use other molds, you must apply a little oil in advance to demould it.)

Step 7: take it out after one hour and sprinkle black and white sesame seeds on the surface.

Step 8: put the cover into the steaming bowl, and then put it into the steamer. Turn off the fire 10 minutes after steaming with cold water. Turn off the fire and wait about 2 minutes to take it out to avoid collapse. (the steaming bowl is covered to avoid water vapor dripping on the batter)

Step 9: the rest of the batter is steamed in an 8-inch steaming bowl.

Materials required:

Common flour: 130g

Sticky rice noodles: 50g

Carrot: 110g

Sugar: 25g

Angel high sugar tolerant yeast: 2G

Water: 130g

Black and white sesame: a little (for surface decoration)

Note: the time used here is several hours, including the preparation before, the middle of the batter mellow, the back of the steaming, about two hours. In addition, carrot juice must be thick, otherwise it can't achieve such bright color. The black-and-white sesame on the surface can also be replaced by other fruits, or omitted, as you like.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet