How to steam the evaporated cake to be fluffy, and how to steam the fat cake to be soft and fluffy

It is important to make the cake soft and fermented, the batter is dry and thin, and the appropriate amount of baking powder and baking soda powder is used reasonably.

Ingredients: 250 grams of rice flour, 500 grams of flour, 4 grams of yeast, 1 gram of aluminum-free baking powder, 40 grams of raisins, 750 ml of water, 5 grams of green and red silk.

1. After cleaning the raisins, use kitchen paper to absorb the water for later use, as shown in the figure below.

2. Mix the rice flour, flour, yeast and baking powder together and stir well, as shown in the figure below.

3. Mix the dough with warm water and pour the warm water in batches. The water should be divided into different parts, and the batter should be observed while pouring the water.

Fourth, when scooping up the dough with a spoon, it can be ribbon-like and downward, and the batter is the best state, so that the cake can be softer in the end.

<>5. Wet the drawer cloth and spread it on the bamboo cage drawer, as shown in the figure below.

6. Pour the mixed batter evenly into the cage drawer. Finally, you can use a small spoon dipped in water to smooth out the surface.

7. After pouring the batter, pick up the cage drawer and gently knock it on the tabletop to shake out bubbles. Proofing is performed.

8. After proofing, sprinkle raisins and green and red silk on the surface, as shown in the figure below.

9. Steam the steamer for 35 minutes after steaming, and take it out, so that the cake is ready.

1. If the dough is too thin, the batter used to make the cake must be very thick, moldable, and not flowing. If the batter is too thin, there will be too much moisture, and the steamed cake will not be fluffy. 2. The steaming time is not enough, the time to evaporate the cake is related to the size of the cake, and if it is steamed in a container, the time will naturally be longer, and it must be steamed.

When evaporating the cake, you must pay attention to the ratio of the dough time to the dough and the water, in the process of dough rising, you can not lift the lid, you can not tear off the plastic wrap, so that the steamed cake will be fluffy.

When a cake is made in Zhengzhou, the eggs must be beaten for a longer period of time, so that it can be, and then control the temperature, so that it will be much better.

If you want to steam the cake fluffy, you need to let it rise and ferment slowly during the steaming process, so that it can be steamed more fluffy.

If you want to be fluffy when evaporating the cake, you must add a little aluminum-free baking powder to the cake to make it taste good, taste good, and be particularly fluffy.

How to steam the cake to be fluffy should be fermented for a certain amount of time in order to play that. Fluffy effect.

When making cakes, you can add a little baking powder appropriately, so that the steamed cakes are very fluffy and have a good taste.

If you want the cake to be fluffy, first of all, you have to match the proportion of baking powder, the fermentation is good, he will be fluffy and the proportion of water must also be right.

How can I really publish it? Fluffy, I think high evaporation is the best high bubble tea powder, or item, so that the whole is very hearty.

If you want to make the cake really fluffy, first of all, this series of noodles is the most indispensable step, and if you want to be really fluffy, the first thing is to make the rice noodles good.

When evaporating the cake, you must wake up the noodles first, so that it will be fluffy and delicious.

How do you steam evaporated cake to make it fluffy? The first thing to do is to make the dough well, and you can add some yeast when you are on the river surface, so that the steamed cake will be better.

It is also a technical problem that needs to be carried out by a special master, or can only some people who have been in France know how to relax?

At the highest, put some items or baking soda.

How to steam the evaporated cake to make it fluffy, teach you to make rice cake, safe, hygienic and delicious.

Who are you? How about evaporating cakes, otaku? You're going to put this in this pot and steam it.

Fa cake is a very delicious traditional food, especially during some festivals, many families will make fat cake to eat. In addition to the importance of making the dough, the dough is also very important, which will directly affect the softness and fluffiness of the steamed cake, and it will taste more soft and elastic.

When making hair cakes, the batter must be very thick so that it can be formed, and you can't use a liquid batter. If the batter is too thin, the moisture content inside will be higher, so that the steamed rice cake will not appear fluffy.

When evaporating the cake, be sure to put the steamed cake in a container and steam it. Fa cakes take a long time to evaporate. It is recommended to wait until the steamed fat cake is fully steamed before taking it out.

In addition, the steamed cake needs to wait until the water boils, and then put it on the steamer to start steaming, so that the shape of the steamed cake is fast and not easy to collapse.

There may be many reasons why the cake is not fluffy, and the common reasons are: 1. Incorrect flour selection. It is generally recommended to use low-gluten flour to make hair cakes.

Corn flour can also be added to the flour to make the ingredients fluffy and soft in texture. If you use high-gluten flour, the steamed rice cake may not be fluffy. 2.

Stir unevenly. It is also possible that the flour is not stirred evenly and the fermentation speed is not enough. It is recommended to stir until smooth and free of particles before steaming.

1. When we make hair cakes, we generally use yeast powder or baking powder to ensure the soft texture of hair cakes. Therefore, yeast powder or baking powder must be added. Before releasing it, make sure that the warranty does not expire during the warranty period.

2. When fermenting with yeast powder, be sure to pay attention to the water temperature. Too high a water temperature can easily kill the activity of the yeast. Generally, about 30 degrees is fine.

If adding pumpkin puree or purple sweet potato to the dough, let it cool before putting it in. In addition, you can also add a little sugar, which can improve the activity of yeast and shorten the baking time.

3. Don't make the batter too thin. If the amount of flour is too small, the fermentation effect will not be too good.

4. The fermentation time should not be too long or too short. If the time is too short, the effect of the hair is not good. If it is too long, it will have a sour taste. Generally, it can be fermented to about twice the original volume.

5. Use a pot of cold water when steaming. Let the temperature in the pot slowly rise, so that the fermentation effect is good.

6. Be sure to steam for enough time. Generally, steamed cakes are larger than steamed buns, and the time should be appropriately extended according to the size of the steamed cakes. If you don't steam for enough time, everything will shrink and stick together.

7. The steamed cake shrinks in the middle, and there is water. This is most likely due to dripping water on the lid. It is recommended to cover the cake with plastic wrap or a plate.

8. After the steamed hair cake is steamed, you can also simmer it in the pot for a few minutes before opening the lid, the effect is better.

Here's how:

1. Sticky rice flour is rice flour, which is made from ground rice, which can be purchased in supermarkets or online, and it is not expensive.

2. Add warm water no more than 35 degrees to a large bowl, add sugar and yeast. White sugar can be increased or decreased as appropriate, and the white sugar in the material is slightly lighter in sweetness, which I think is just right, and everyone adjusts it according to their taste.

3. Stir the yeast and sugar with chopsticks until melted.

4. Add 300 grams of sticky rice flour. Pay attention to the ratio here, the ratio of sticky rice flour to water is one to one, this ratio is easy to remember, and the softness of the cake is just right.

5. Continue to use chopsticks or egg drawers to stir the sticky rice flour until there are no granules and a thin batter, which is similar to how everyone spreads egg cakes in the morning. No matter what the degree, as long as you remember the ratio of rice noodles to water, it is not the same.

6. Then cover with plastic wrap or a plate and let the cake batter rise at room temperature. If it is cold, it is recommended to put it in the oven or take other measures to keep it warm and promote fermentation.

7. When the volume of the batter is significantly increased and the smell of wine is released, when the batter on the surface is slightly stirred with chopsticks, and countless bubbles will appear, it means that the fermentation is good. Be careful not to over-ferment here, otherwise the rice cake will be sour and the cake will not be soft and hard.

8. Brush the mold with oil, stir the fermented batter a few times, stir up the bubbles, and then pour it into the mold.

9. Continue to let the batter ferment for the second time until it is full, and then it can be steamed.

10. Put on the steamer, turn off the heat 20 minutes after steaming, simmer for 5 minutes and then open the lid. I use Zhenmi Lifting Electric Hot Pot, which can not only shabu shabu, but also has a lifting function, and can also be used to steam various delicacies.

11. Complete functions, sufficient firepower, multi-purpose in one pot, affordable and convenient.

12. Take out the demoulding after turning off the heat, cut it into pieces and eat it after cooling, and the flavor is better when it is cold.

Ingredients. Ingredients.

Flour. 200 grams.

Cornmeal. 100 grams.

Milk. 243ml

Sugar. 1 tablespoon.

Egg. 1 pc.

Jujube. 5 capsules.

Cooked red beans. Amount.

Baking powder. 4 grams.

Black sesame seeds. Amount.

Steps. 1.Remove the core of the jujube and tear it into small pieces. Set aside.

2.Mix the flour, cornmeal, sugar.

3.Add baking powder, milk, and chopped jujube and stir.

4.Add the cooked red beans and stir.

6.Pour the stirred dough into a steamer lined with drawer cloth and let it rise.

7.When it is twice as large, sprinkle with sesame seeds, boil water, steam for 15 minutes on the drawer, turn off the heat and simmer for 5 minutes, and a pot of fluffy and sweet hair cake will be steamed!

The practice of millet flour cake is described in detail.

Cuisine and efficacy: dessert and dim sum.

Indigestion recipes.

Yin-nourishing recipes. Taste: Original taste.

Process: Steamed millet flour cake production materials:

Ingredients: 500 grams of millet noodles.

Excipients: 120 grams of wheat flour.

Seasoning: 60 grams of red adzuki beans, 15 grams of yeast Characteristics of millet flour cake:

This cake is soft and delicious, and the aroma is pleasant. Teach you how to make millet flour cake and how to make millet flour cake delicious.

1.Wash the adzuki beans and cook.

2.Put the flour into a basin, add fresh yeast, an appropriate amount of warm water, and form a thin batter, let it stand to ferment, and after the flour is initiated, add millet flour and form a soft dough.

3.Pour water into the steamer, spread the drawer cloth after boiling, put in 1 3 and the good dough, dip it in water with your hand and gently pat it flat, sprinkle the cooked red beans into 1 2, spread flat, and then put in the remaining flour 1 2 pat, put the remaining cooked red beans in, spread flat, and finally put all the dough in, pat it flat with your hands, cover the pot tightly, steam it for about 30 minutes with a strong fire, and you can eat.

4.To serve, cut the fat cake into small pieces. Tip - Food Restraint:

Millet noodles: Millet should not be eaten with almonds.

How to steam rice cakes to be fluffy is as follows:

The rice must be soaked for more than 4 hours, and the rice must be thoroughly soaked to soften, so that it is easier to make high-quality rice cereal. After adding flour to the rice cereal, stir the batter and cover it with plastic wrap, let it grow to twice the size, and the temperature will be about 30 minutes higher in summer. Before putting it in a pot for steaming, it must be steamed twice, and then steamed on high heat.

Rice cake has a long history and is one of the traditional snacks with Chinese characteristics. Rice cake is steamed with sticky rice or rice flour, which is easy to process, resistant to storage, and has a variety of eating methods, so it is very popular with the public.

In the Han Dynasty, rice cakes were called "rice cakes", "bait", "glutinous cakes" and so on. Yang Xiong of the Han Dynasty already had the title of "cake" in the book "Dialects", which was popular during the Wei, Jin, Southern and Northern Dynasties. The ancients also had a development process from rice cake to flour cake for the production of rice cakes.

The sixth-century cookbook "Shiji" contains the method of making rice cakes called "white cocoon sugar", "those who cook rice and rice and heat it in a pestle and purify it are rice cakes, which must be extremely ripe and do not allow rice grains." "After steaming the glutinous rice, scoop it into rice while it is hot, then cut it into the size of a peach pit, dry and fry it, roll it on with sugar and eat.

The method of grinding rice flour to make cakes is also very early. This can be proved from Jia Sixian's "Qi Min Yao Shu" by Jia Siqian of the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste dates and chestnuts on the dough, wrap it in a basket leaf and steam it.

This glutinous rice pastry is quite characteristic of the Central Plains.

Soak the rice in a pot with water for 8 hours until the rice turns white. After the rice is filtered out of water, it is put into a Zen machine with broken walls, and the milk and sugar are poured into rice milk. Pour the rice milk into a bowl and add yeast to stir well, cover with plastic wrap and ferment until the volume expands to 2 times.

Open the plastic wrap and expel the bubbles. Put it into a mold, you can use a tin foil holder. Put the tin foil tray into the steaming drawer and let it stand for half an hour, ferment it for the second time until it is nine minutes full, put on the raisins and cover the steaming drawer, and steam it for 20 minutes on high heat.

Ingredients: 300 grams of rice, 5 grams of yeast, 15 grams of sugar, 150 grams of milk.

1. Pour 300 grams of rice into a basin, pour water into the rice, soak in the dust for more than 8 hours, and soak until the color of the rice turns white. Strain the water out of the soaked rice with a strainer, then put the soaked rice into a wall breaker and pour in 150 grams of milk and 15 grams of sugar. The wall breaker turns on the medium speed to beat the rice and milk into rice milk, and beats it several times to try to beat the rice more delicately.

The finer the rice milk, the softer the rice cake will be.

2. Pour the beaten rice milk into a bowl, add 5 grams of yeast, stir well, cover with plastic wrap, and put it in a warm place to ferment until the volume expands to 2 times, and the room temperature of 25 takes about 2 hours. After the plastic wrap is finished, open the plastic wrap to see that there will be a lot of bubbles in the tissues inside, and stir it with a spoon to expel the bubbles inside, and the fermented rice milk will become thicker than before fermentation.

3. Rice milk is put into the mold debate tool, which can be tin foil support, and the inside is brushed with some oil to prevent sticking. It can also be used as a paper cup for cakes, and the paper cup does not need to be brushed with oil.

4. Put the tin foil tray and paper cup into the steaming drawer respectively, let the rice cereal ferment for half an hour until it is nine minutes full, and put raisins on it, which can be soaked in water in advance. Cover the lid of the steaming drawer, boil the steamer on water, and steam on high heat for 20 minutes.