How do you make delicious fat cakes?

I used to think that hair cake is the favorite food of the elderly, but after making my own hair cake this time, I found that I also fell in love with hair cake at first sight, not only beautiful appearance, but also very soft and sweet to eat, especially when you eat wolfberry, that sweet taste makes it difficult for you to forget. Pumpkin wolfberry cake method, pumpkin peeled and cut into thin slices. Steam the sliced pumpkin until cooked through.

Mash the steamed pumpkin into a puree, let it cool and add two spoons of sugar and mix well. Mix the yeast with 2 tablespoons of cold and white until dissolved. Take a large container, pour in the cooled pumpkin puree and yeast powder water, and add the flour little by little until the three are evenly mixed into a thick batter.

Take a container that can withstand high temperatures, spread a layer of oil on the bottom and around the container, and pour in the pumpkin batter. Place the container in a warm, moist place until the pumpkin batter rises 2-3 times the size. After the batter fermentation is completed, wash a few wolfberries and put them on the surface of the batter, cover with plastic wrap and steam over medium heat for 25 minutes, turn off the heat and simmer for another 5 minutes.

After coming out of the pot, turn the container upside down for a while, so that the cake is easier to take out when it is not hot.

Fat cake is a favorite delicacy of many people, and now I will share the recipe of hair cake with you. Put cornmeal, white flour, sugar, yeast. Milk powder, baking powder, eggs put together and mix well, add salad oil and water to form a batter, then put it into an oiled mold, let it rise twice as large, then gently sprinkle some raisins or shredded jujube on top, and then put it in a boiling steamer and steam for 35 to 40 minutes.

The cornmeal cake is ready.

First of all, it is necessary to prepare a refining machine, mix the indica rice flour into water to make rice milk, then add the prepared indica rice puree (to be made in advance) and an appropriate amount of water, mix it thoroughly, and then put the prepared yeast into the stirred rice milk to mix evenly, and set aside. Then, it is the process of forming, adding the fermented rice milk to the sugar, stirring well, scooping it into the container of the plum blossom bowl with a hand spoon, and preparing gauze if it is not possible, but there must be something like a small partition wooden frame. Finally, it is steamed and matured.

The packed fermented rice milk can be steamed with boiling water for about 15 minutes. After steaming, the above rice cake is sweet, delicate, white and soft. There are no additives yet, so it's a very nice taste.

Orange cake, cake cake, cake flour, corn flour, baking powder, sugar mixed together. Add water and stir into a flour paste. Wash and dry the Sunkist orange and use a whisk board to thin the orange peel into thin strips for later use.

Beat half a Sunkist orange into juice and mix with the shredded orange zest in the flour paste. Put the flour paste in a container and put it in the microwave for 5 minutes.

Put the pumpkin puree into a large container, add caster sugar and mix well, wait until it reaches room temperature, add yeast and mix well. Then pour in the flour and milk and mix into a batter. Soak the dried grapes in warm water, remove and drain for later use.

Smear a layer of oil on the inside of the mold to prevent sticking, then pour the pumpkin puree batter in front, smooth the surface (it is very easy to operate after the hand is stained with some water when smoothing), cover with a wet towel or plastic wrap, and after it is twice as large, the surface is decorated with soaked dried fruits. Put it into a steamer or steamer, steam it over high heat for about 15 minutes until cooked, turn off the heat, and take it out for 3 or 5 minutes.

Rice cake cake, pour the rice cake flour wrap into a basin, add water, and mix well. Add plastic wrap, natural fermentation for more than 15 hours (room temperature in summer, need to be placed in a warm place in winter), the fermented paste is full of bubbles, pour 40 grams of sugar and accessories into the paste, and mix well. Small molds are prepared and placed directly in the cage lattice.

Pour in the mixed paste, eight points full 5Boil water in a pot, put the water on the cage grid after boiling, and steam on high heat for 30 minutes.

Brown sugar cake is what I like, put the brown sugar into the basin and add warm water to melt the brown sugar, then put the yeast and stir well, add eggs and stir well, then add flour mixed with baking powder and white sugar and stir into a batter, pour it into a container to rise to double the size, steam for 35 to 40 minutes out of the pot, the brown sugar cake will be a little sticky just out of the pot, slightly cooler in the taste is particularly good.

Put warm water and yeast in a pot and melt the yeast powder; Put the eggs in the water and stir well; Put the brown sugar in the water and stir well until there are no particles; Flour and black sesame seeds are poured into the sugar water; Stir well; Grease the mold, put the batter in, lay it out, and ferment until it doubles in size; Put red dates on the table; Put in the steam oven and steam for 27 minutes. When the time is up, open the door and the brown sugar cake is ready.

It is best to describe the specific amount of each ingredient used. In this way, novices can master it better.

Flour as the main ingredient. 250g

Excipient yeast. 3g eggs 1 water.

Sugar to taste. Ask the right amount of questions.

I'm ready to eat it right away.

Q: Can I eat it for breakfast?

Fat cakes can be used for breakfast.

Question: Do you eat fat cake and drink milk tomorrow morning?

If you are satisfied, please give it a thumbs up! Ask questions.

Will the cake be fat.

It's not easy to get fat, because the fat cake is not a full-sugar food, it is formed by fermentation, and this just can't be eaten too much. Eating this is easy to be filling, and eating too much is not easy to digest and is easily converted into fat.

I haven't taught you the practice of pastry for a long time, mainly Master Hu is not very good at doing this, every issue of such an article, you need to find a professional person to guide, and then I experiment alone, I can teach you to be successful, in order to be responsible for everyone, today Master Hu invited our local Uncle Sun, who has been making cakes for 34 years, and asked him to teach you authentic cake practices and 6 tricks, learned, you can do it successfully, I grew up from snacks and his white hair cakes, the taste is particularly authentic, I hope you can learn.

Ingredients: 500 grams of sticky rice, 6 grams of high-sugar yeast, 400 grams of cold boiled water, 70 grams of white sugar.

Authentic Practices:1Wash the sticky rice first, then soak it for about 12 hours, and 10 hours in summer.

2.Then put the rice into a blender, mix it with cold boiled water, and stir it into rice milk, Uncle Sun uses a calcium carbide grinding machine, which will be more delicious than the mixer.

3.Take half of the beaten rice milk, put it in a pot, cook it over low heat until it becomes a rice paste, remove from the pot, and then let it cool until it is about the same temperature as the human body and then set aside (35 degrees Celsius).

4.Stir the boiled rice cereal and the other half of the rice milk, then add yeast and sugar, stir well, cover and let ferment for about 60 minutes.

5.The finished rice milk can be steamed on a mold brushed with oil (you can add some sesame seeds), or put it in a pot and fry it over low heat.

6 tips for hair cakes:

1.Rice is very important, don't choose glutinous rice, it is difficult to make success, then the stickiness of the cake is too high, and the cake cannot be steamed.

2.The rice must be soaked well, otherwise the beaten rice milk is not thick and will not be successful.

3.Half of the beaten rice milk must be boiled into rice cereal, and then mixed with the other half of the rice milk to improve the viscosity, which is why many people do not succeed.

4.Yeasts that are resistant to high sugar must be selected to increase the success rate.

5.When fermenting, if you use plastic wrap, you must prick a few holes in the plastic wrap to prevent the fermented water vapor from dripping into the rice milk.

6.When evaporating the cake, don't forget to rub a little oil on the mold and pour in the rice milk to prevent the cake from sticking to the pan.

Please need 2650 sauces and snack recipes for cakes, please send the word "sauce" in a private message.

This is the practice of making a cake made of rice, there are many ways to make a cake, there are many ways to make a cake, there is a rice wine fermentation, there is flour to make, but I still like to use rice to make it, I feel that eating this is the taste of childhood, and finally everyone must make it according to the above ratio and ingredients, if you fail for the first time, it doesn't matter, try a few more times, you will be able to succeed.

Since I was a child, my grandmother taught me to do this, and I never had to go out to buy cakes anymore.