Practice and Formula of Traditional Brown Sugar Hair Cake

Recently, I am studying a brown sugar flowering hair cake. After 4-5 failures, the sixth evaporation cake finally bloomed, which also shows how important persistence is. Actually, it is not difficult to make this cake. You just need to master some skills. It's a little different from the cake we usually eat outside. The biggest difference is that you don't need to make this cake, which can save a lot of time. Especially suitable for breakfast. I will share with you the detailed method today.

Prepare ingredients

50g of brown sugar, 270ml of boiled water, 3g of yeast, 300g of flour, 2g of baking soda, 3g of aluminum-free baking powder and proper amount of red dates.

1. Prepare 50g of brown sugar in a bowl, melt it with 270ml of boiling water, and add 3g of yeast after cooling.

2. Add 2g baking soda and 3g aluminum-free baking powder to 300g flour and stir with brown sugar water.

3, prepare a few red dates, cut into small pieces, put them in the batter and mix well together.

4. Then prepare three small ancestral bowls, brush them with a layer of oil, pour in the prepared batter and pour them for 6 minutes.

5. Put cold water on the pot and steam for 25 minutes on high fire. Don't half-open the lid, so be sure to add enough water to prevent the pot from burning dry.

Turn off the fire after 6.25 minutes and simmer for 5 minutes. The steamed cake is very beautiful, and it has blossomed.

7. The brown sugar cake made in this way is soft, sweet and delicate, and red dates are added. Jujube is rich in fragrance and does not need fermentation, which is particularly simple.

Skill summary

1, the batter should be dried as much as possible, so that the steamed cake will not collapse and stick.

2, flour can be ordinary flour, baking powder must be added, because baking powder is fermented by heating, and yeast is only an auxiliary role.

3. Steam on high fire, do not open the lid half-way, add enough water in advance, turn off the fire for 5 minutes after steaming, and then open the lid.