Family practice of millet cake

The practice of rice cakes is as follows:

Step 1, take 500g of millet flour.

Step 2: White flour 1000g millet flour accounts for 1/3, or it is not soft enough and belongs to coarse grains.

The third step is to heat the Yili I use here with milk or yogurt (not thick). Because milk and flour are used, it must be heated to accelerate fermentation.

The fourth step is to prepare your favorite dried fruits in advance. I only have these here for the time being, so you can prepare them according to your own taste.

Step five, put eggs now, and put 3-5 eggs according to the situation. Eggs are used to soften, and the yeast powder is about 15. According to your actual situation, add sugar according to your personal taste (adding sugar is faster).

Step 6, add the heated milk or yogurt into a basin and knead it into smooth dough for the first fermentation for about 1-2 hours.

Step 7, continue the fermentation.

Step 8, ferment to twice the size after 2 hours.

Step 9, add the prepared dried fruits.

Step 10: Vent the dough and knead the dried fruit.

Step 1 1, knead into a round cake, roll it back and forth with a rolling pin for a few times, and exhaust the air. The second fermentation lasts for at most 10 minute, and there will be no big change. Then brush the oil directly in the steamer and steam it in the pot for 20 minutes, and the time is up to 5 minutes. When the time is up, take out the pot and declare it soft and delicious.