The practice of flowering cakes, how to make flowering cakes delicious, flowering cakes

1.Mix the rice flour with warm water and ferment overnight.

2.After proofing, put the sugar and pre-mixed powder, and continue to ferment for 2 hours.

3.The instructions say that the pre-mixed powder is put in, stirred and steamed in the pot, and the steaming is dead and does not make noise or bloom, and the effect cannot be achieved.

4.After the pot of cold water is boiled, put it on high heat and steam for 15 minutes to cook.

Search it: how to make a delicious flowering cake, the home-cooked practice of flowering cake.

1. Ingredients: 120g of all-purpose flour, 40g of brown sugar, 60g of corn starch, 110g of hot water, 3g of yeast, 40g of warm water.

2. First mix the brown sugar with hot water, so that the brown sugar is completely dissolved in the hot water to become brown sugar water, and let it cool for later use. Dry yeast is mixed with warm water and dissolved into yeast water.

3. Mix the flour and cornstarch in a large bowl. Then pour in brown sugar water and yeast water.

4. Mix well with a spatula to become a moist batter. Observing the texture of the batter, we should get a very moist batter with a sticky feel when stirring, and picking up the batter with a spatula will cause a band-like slip off. If the batter is too dry and too thick, add some more water as appropriate until the batter reaches the right consistency.

5. The batter will slide off in a band when the spatula picks it up, and it will slowly become smooth after slipping. At this point, the batter reaches the desired thickness.

6. Grease the inner wall of a 6-inch round cake mold to prevent sticking, and then pour in the batter. Put some dried fruits on the surface as a garnish (red dates are recommended, which goes best with the flavor of brown sugar cake).

7. Add water to the pot and boil until it is warm, turn off the heat, put the mold into the steamer, cover the pot (this can create a warm fermentation condition), and ferment for 30-40 minutes (the fermentation time varies depending on the temperature). Until the batter is twice as tall as it was before, it is ready to steam. Bring the water in the steamer to a boil over high heat and steam over medium heat for 30 minutes.

After steaming, turn off the heat and wait 3 minutes before removing the lid.

Summary. Step 5: Add an appropriate amount of flour (adjust the dosage according to the consistency of rice milk) Step 6:

Stir the evenly mixed rice milk into the steaming oven and choose the No. 46 function for fermentation, and if there is no steaming oven, it can also be fermented in a confined spaceStep 7: send it to twice the size, and the inside can be honeycombStep 8: Pour it into the container, pour it full, put it into the preheated steaming oven and steam, pure steaming function, adjust the temperature to 115°, and the time is 20 minutes.

Recipe nickname? Hello lack of years, step 1: soak the rice overnight (the worse the big open rice is more suitable, don't use too good rice to make it too sticky) step 2:

Put the soaked rice into the wall breaker, and the water is almost the same as the riceStep 3: Select the juice button to beat the rice into the rice milk and pour it out. Step 4:

Add 5g of yeast powder.

Step 5: Add an appropriate amount of flour (adjust the dosage according to the consistency of the rice milk) Step 6: Put the evenly stirred rice milk into the steam oven and choose No. 46 function for fermentation

Step 8: Pour it into a container, pour it into a full point, put it into the preheated steaming oven orange ridges and steam, pure steaming function, adjust the temperature to 115°, and the time is 20 minutes.

Made with rice flour, how to match the recipe?

500 grams of rice, about 200 grams of water, 120 grams of sugar, 5 grams of yeast, and an appropriate amount of flour.

1. White flour cake method: choose a bowl of appropriate size, smear the surface with oil, add an appropriate amount of warm water (the water temperature is about 33 degrees Celsius, subject to the feeling of not being hot), then add dry yeast and salt to beat well, and then pour in flour and vegetable oil to adjust into a thick batter, and fully beat evenly, the thickness of the batter is not strict, but it depends on the personal taste.

2. Add a small amount of water to the steamer and heat to about 40 degrees Celsius (whichever feels slightly hot), put the bowl into the water to maintain the temperature of the batter, and cover the pot to rise for about 30 minutes. When the dough has reached 2 to 3 times its original volume, it is steamed over high heat.

3. Healthy jujube corn cake method: dissolve yeast and sugar with water, mix corn flour and flour together, flush yeast water into the mixed powder, stir well with chopsticks, sprinkle some red dates into it and mix well. Pour the batter into a greased container, cover with a damp cloth and double the height.

Steam for 20 minutes and simmer for 5 minutes. After cooling, it can be cut upside down.

4. How to make pumpkin cake: Slice the pumpkin, steam it in the rice cooker, add sugar while it is hot and press it into pumpkin puree, let it cool and set aside. Pour the cooled pumpkin puree into the bread machine bucket and add all the other ingredients (don't use all the water at once, because the pumpkin is cooked differently, the pumpkin puree has different moisture, so the amount of water should be determined according to the actual situation).

Mix the bottom and perimeter of the battered pumpkin batter mold with a layer of butter (or salad oil), add the pumpkin batter and let it rise in a warm, moist place until it doubles in size.

5. After fermenting the pumpkin batter, put the cleaned and dried wolfberries on top of the batter to pose your favorite. Put it in a steamer, turn the heat to medium for a total of 25 minutes, turn off the heat, and simmer for another 5 minutes. After baking, let it cool, if the surface is wet, you can turn the cake upside down on the baking net, if it feels dry, don't use the upside down, let it cool and then remove the mold.

Summary. 200g rice flour, 3g yeast, 10g sugar, 190g cold water. Steps:

Step 1: Prepare 200g of rice flour, that is, sticky rice flour, if you don't have it, you can also use rice to make powder, add 3g of yeast and 10g of sugar, add 190g of cold water, stir while pouring, stir into a delicate batter without particles, seal and proofing for 30 minutes, proofing until bubbles appear on the surface, stir evenly again.

200g rice flour, 3g yeast, 10g sugar, 190g cold water. Steps: Step 1:

Prepare 200g of rice flour, that is, sticky rice flour, if you don't have it, you can also use rice to beat the powder, add 3g of yeast and 10g of sugar, add 190g of cold water, stir while pouring, stir into a delicate batter without particles, seal and proofing for 30 minutes, proofing until bubbles appear on the surface, and stir evenly again.

Step 2: Add an appropriate amount of water to the steamer and boil, prepare a few paper cup molds, brush with a layer of oil, pour in rice cereal, nine ruined and full, too little to send up the restraint on the side of the bowl It can't bloom, too full will leak out, boil the water pot, steam for 15-20 minutes at the maximum heat, cool and demold, so that our flowering Wutai rice cake is ready.

If you want the rice cake to bloom, the most important point is to steam it in an underwater pot, and then steam it over high heat for 15-20 minutes. This is a good rice or filial piety cake blooming, fluffy and soft, sweet and soft shirt stove glutinous, very delicious, the method is particularly simple, novices can also get it completely, like friends hurry up and try it.

Ingredients: 120 grams of self-rising cake powder, 4 eggs, 80 grams of sugar. Excipients: 60 ml of water, 50 ml of oil.

1. Beat the eggs in a basin.

2. Add water and stir well.

3. Add oil and stir well.

4. Add an appropriate amount of white sugar and stir well.

5. Beat with a whisk and stir thoroughly.

6. After the spontaneous cake flour is sifted, sieve into the egg liquid and stir into a paste.

7. Brush the inside of the plate with a layer of oil.

8. Pour the well-stirred egg batter into the steaming tray and steam for 40 minutes over medium heat.

9. Take out the steamed cake while it is hot and cut it into pieces.

The practice of the family of the cake is as follows:Ingredients: 300 grams of all-purpose flour, 150 grams of corn flour, 350 grams of milk, 40 grams of sugar, 2 grams of baking powder, 3 grams of yeast powder.

1. Prepare the ingredients for corn cake.

2. Pour the milk into the pot and heat for 30 seconds, add yeast powder and baking powder, stir well and set aside.

3. Pour all-purpose flour and corn flour into a bowl, stir well, pour in milk and stir, then add white sugar, and stir well.

4. Cover with plastic wrap and let ferment in a warm place for 1 hour.

5. Pour the fermented flour paste into the plate, put it in the steamer, steam for 30 minutes, <> 6, turn off the heat, simmer for another 5 minutes, and finally take it out and cut it into pieces.