What kind of flour is used for brown sugar cake?

1 brown sugar cake The ratio of brown sugar to flour is determined according to personal taste.

The main materials of brown sugar cake are flour and brown sugar. Generally, the ratio of brown sugar to flour is about 1: 5, but the amount of brown sugar determines the sweetness of the whole cake. Those who like sweets can put more in moderation, and those who don't like sweets should put less sugar. In addition, if the sweet ingredients such as red dates and raisins are added to the brown sugar cake, it is also necessary to put less sugar to avoid being too sweet.

2 What kind of flour is used for brown sugar cake? Both low-gluten flour and medium-gluten flour (common flour) can be used.

Both low-gluten flour and medium-gluten flour are low-gluten, suitable for making cakes and steamed bread, and need to be fluffy. However, medium gluten flour is tough. In order to make brown sugar hair cake taste more Q-elastic, it is suggested to make it with appropriate amount of corn starch, which can reduce gluten and make the hair cake fluffy and soft in taste.

But be careful not to use high-gluten flour, because the high-gluten hair cake tastes thick and hard, and it is not delicious.

What's the ratio of powder to water in the cake? 2: 1 or 2: 1.5.

1. If the cake is leavened with yeast powder, it needs to be fermented. When fermenting, the batter should not be too thin, otherwise it will affect the fluffy effect of the finished product. It is best to use a relatively small amount of water to make a thick batter, and the ratio of flour to water is about 2: 1.

2. But if baking powder is used as the leavening agent, there is no need to go through the fermentation process, and the batter can be thinner. The ratio of flour to water should be controlled at 2: 1.5, that is,150ml of water can make 200g of flour. If you add eggs to the cake, because eggs are liquid, you can appropriately reduce the amount of water released.

4 The proportion of brown sugar cake is 6 inches. Ingredients: egg 1, brown sugar 40g, hot water110g, dry yeast 3g, flour180g, warm water 40g, walnuts 30g, and red dates15g.

Exercise 1. Prepare all the materials. Mix brown sugar with hot water to make red dessert, and let it stand and cool for later use. Dry yeast is mixed with warm water and dissolved in yeast water.

2. Sift the flour into the bowl. Add brown sugar water, yeast water and an egg in turn.

3. Stir into paste, add chopped walnuts and red dates, and stir again.

4. After mixing evenly, it will become a wet batter and slide in strips. If it is too dry, you need to add water as appropriate until it is suitable for consistency.

5. One 6-inch round cake mold (no ordinary heat-resistant glass bowl or box), and the inner wall is coated with oil to prevent sticking.

6. Pour the batter stirred in step 4 into the mold.

7. Ferment in a steamer with warm water for 30 to 40 minutes until the batter is twice as high as before.

8. After fermentation, put red dates and walnuts on the surface of the cake as decorations, and you can start steaming. Boil the water in the steamer on high fire and steam for 40 minutes on medium fire. Turn off the fire after steaming, and open the lid after 3 minutes.

Tip 1. The batter should not be too dry, otherwise the taste is not soft enough. Not too thin, or the holes will be rough when steaming.

2. Directly use ordinary medium-gluten flour (wheat flour is enough) or low-gluten flour.

3. The sweetness of the hair cake with this formula ratio is not high, and a sweeter hair cake is needed, which can increase the amount of brown sugar.

4. Unfinished hair cakes can be sealed and put into refrigerator for refrigeration, and then put into steamer for steaming and heating before eating next time.