The practice of Guangdong traditional sponge cake

Muffin is a kind of guangdong snacks with a long history. There is a method for making muffins in Tiaoding Ji in Qing Dynasty: "Wash rice, soak it in rice for one day, grind it into fine flour, add sugar, such as Fuling cake, both of which can be used, one cup of flour, one cup of sugar water, one cup of flour (referring to fermented flour), stir it evenly, cover it, and steam it in a cage." At present, the popular muffins in Guangdong still use this method, but the materials are slightly adjusted, and the techniques and formulas are more perfect. Characteristics of sponge cake: the cake is light yellow, evenly distributed with small wind eyes, soft and elastic, sweet but not sour.

Tools/raw materials

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Rice (1500g)

75g fermented pulp

Proper amount of baking powder

600 grams of brown sugar,

Proper amount of alkaline water

Methods/steps

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1. Soak rice in clear water for about 2 hours, grind it into rice slurry, put it in a cloth bag, and press it dry to become 2250g wet powder.

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2. Add 100g of wet powder into 100g of clear water, mix well, cook, air-cool, add 100g of clear water and 75g of yeast powder slurry, mix well, and put it in a pot for fermentation 12h.

Then add water to brown sugar and boil it into syrup, add it into the fermented slurry, and then add a proper amount of baking powder and alkaline water to mix and stir evenly.

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4. Spread a layer of wet cloth in the cage, pour the slurry into it, and steam it in a preheated pot.