Ice Cream Cake

Materials: 1 cup of flour; 2 teaspoons of active dry yeast; sugar and vegetable oil in moderation;

Practice: 1. Choose a proper bowl, grease the surface, add a moderate amount of lukewarm water (the temperature of water is about 33 degrees Celsius, to the feel of the hand is not hot, subject to), and then add the dry yeast and sugar, and beat, and then pour in the flour and vegetable oil to form a thick batter, and beat well, the batter consistency of the right degree.

2. Steamer with a small amount of water heated to about 40 degrees Celsius (to feel slightly hot to the touch), put the bowl into the water and cover the pot with a lid to rise for about 30 minutes; 3. When the dough to the original volume of 2 to 3 times, with a high fire will be steamed into the dough is complete. Remarks: Because of the rapid fermentation method, be careful to control the time of fermentation, as it has a wine flavor after a long time. If you put more yeast in the dough, it will be faster, and the other way round, it will be slower.