What do families who make cakes with white flour do? What are the practices and skills of making cakes with white flour?

About 5 Jin of flour

Yeast10g

300 grams of sugar (I think it is sweet) (increase or decrease according to the sweetness you eat)

Jujube right amount

Warm water 1350ml or so (according to the water absorption of flour), depending on the state.

Small formula: 500g flour, 3-4g yeast, 0/5-20g white sugar and 325g warm water are added slowly (the amount of water increases or decreases according to the water absorption of flour), depending on the noodle state.

How to make cakes with white flour and red dates?

Put yeast and sugar on the flour and prepare warm water.

There is no chef's machine at home because most of the noodles are rubbed by hand. Look at the wet and soft noodles (cakes), which are different from steamed bread (smooth dough). If the amount of noodles is small, you can use chopsticks or spoons to stir if you are afraid of sticking your hands.

You can knead the noodles to this extent. It's not the same as kneading steamed bread. This should be wet and soft. It's still a little sticky Dip your hand in some water, put the noodles into a picture, and then wash your hands.

Fermented in a warm place in winter, twice as big. The fermentation time is shorter in summer. Look at the state of noodles, there are many beehives. It would be nice to ferment to this state.

If it sticks to your hands, sprinkle some dry flour, knead it evenly with your hands and take it out of the basin.

The dough is divided into two parts, one part is more and the other part is less. Dip the dough with dry powder by hand, similar to bread setting? Do it like in the little video.

Put some warm water in the steamer, put the drawer, wet the drawer cloth, and flatten the dough on the drawer by hand.

Put dates, if you steam 2 drawers, the method is the same, the dough at the bottom is slightly less, and there is more dough on the drawer. The drawer cloth should be folded in the middle as shown in the picture, so that the steam is uniform and the head is high when steaming. Dad's steamer is old-fashioned and doesn't work properly, so it is surrounded and covered with shroud. Wake up in summer 15-20 minutes. Steam on high fire, then steam on medium fire for 25-30 minutes. Turn off the heat and stew for 5 minutes. Uncover again

Uncover the lid. Take out the drawer cloth with both hands and put it upside down on the chopping board to see how high it is. Slowly remove the drawer cloth by hand. If it is too dry, pour the bowl cold and white, pat it evenly by hand, and slowly remove the drawer cloth by hand.

Cut it into pieces with a knife, put it on a board and spread it out to dry.

Super high, 10cm. Highest point. Is it awesome?

Take a picture alone. Eat hot or cold.

If the steamer is small, you can't follow the recipe above. Too much flour will ripen. Dad's steamer is old-fashioned, tall and big, at least much higher than my own. I changed the minimum formula: 500 grams of flour. Yeast 3-4g. 325g of warm water and 20g of sugar (the amount of water increases or decreases according to the water absorption of flour at home). Figure 15 is my experiment, and at least one drawer is steamed. Although it's not as high as dad's steaming, it's soft and sweet, and you can eat it if you like. If you want to eat sweet, add your own sugar or make Qifeng cake directly. ?

You can choose the recipe according to the size of your steamer, or double it according to the small recipe, and the process has not changed. Follow the steps. This is a finished product made of a catty of flour.