What is the process of making spicy cakes?

A classic Cantonese teahouse cake, because of its golden color, fluffy and soft when eaten fresh, with a slight fragrance, is loved by everyone, and it is also a favorite snack of many Guangdong friends since childhood. Every time I cook a large portion at home, I can't finish a meal. Even if it's cold, it's delicious and chewy, and you don't even need to steam it. Grab a piece and you can go out. Delicious and worry-free.

condiments

240 grams of low-gluten flour

Sugar120g

Two eggs

30 grams of butter

Milk150g

condiments

Baking powder 12g

Steps of spicy cake

1. Weigh ingredients.

2. Put the flour into the pot, add the white sugar and stir well.

3. add milk.

4. Two eggs.

5. Stir until the sugar is completely melted, and the batter is smooth and particle-free, and the batter is layered when dripping. At this time, let the batter stand for 2 hours to relax.

After 6.2 hours, add the melted butter into the batter and stir well.

7. Add a little water to baking powder and mix well, then add it to the batter and mix well.

8. Pour into the mold. It should be noted here that it is best to use a non-stick mold. If not, put oil paper or brush a thin layer of oil in the mold to avoid sticking to the bottom after demoulding.

9. After the water in the pot is boiled, steam it for 30 minutes. When opening the lid, pay attention to the sweat dripping on the cake surface, which will affect the taste. (Note that if the rice cooker is used for steaming, the time needs to be extended by 10- 15 minutes. )

10. It's done.

skill

1. If you don't like butter, you can change it to lard or salad oil.

2. After the water is boiled, steam it in the pot.

3. When mixing the batter, make sure that the sugar is completely melted and there are no powdery particles, and at the same time, there should be a layered feeling of lifting the batter.

4. White sugar can be changed into brown sugar, which will make the color darker and taste delicious.

The above content was written by Jackey Cat, a high-quality user of bean and fruit food.

==================================================================

For more food to unlock, please go to the official account of "Douguo Food" WeChat.

Or "Douguo Gourmet" Sina Weibo official account.

Spicy cakes are quite common in some Guangdong teahouses. Originally called "Malay cake", it is a favorite cake of Malays in Singapore. As we said a long time ago, the golden cake was introduced later. However, "Malay cake" is slowly called "spicy cake" because of dialect and accent, but this is not the point. Delicious is the most important thing. Before, we briefly talked about the making of cakes and desserts that don't need an oven. I forgot to mention spicy cake at that time, so let's talk about it this time.

Make spicy cakes at home

Ingredients: low-gluten flour 250g, brown sugar 100g, two eggs, butter 30g, milk 150ml, baking powder 8- 10g.

Precautions:

You don't have to use butter as grease. Fine lard and butter will do. It may taste better. Brown sugar can also be replaced by brown sugar, which has good color and flavor.

Yeast can be used to replace the baking powder, which is more reassuring, but it needs to be melted with warm water in advance, then added into the batter, and fermented for about 2 hours before steaming, because the fermentation effect of yeast takes time and is greatly affected by temperature.

The steaming time depends on the depth and capacity of the selected mold. Do it twice and you'll get a score.

Friends who are interested in food, healthy diet and food anecdotes can pay attention to and like it, and share interesting and useful related content together in the future!

Maruyama was the first to popularize spicy cakes. The English name: Guangdong sponge cake is a traditional Cantonese teahouse snack, while Hong Kong-style spicy cakes are also called ancient spicy cakes.

Bright color, soft and sweet. The difference between spicy cakes and muffins is brownish red, because brown sugar is added and flour is used. The taste is soft and smooth. Muffins are white, usually used for festive occasions, with sticky rice flour and glutinous rice flour. The taste is loose, and if it is not cooked well, it will feel like eating powder.

Malagao 1

Raw materials:

Low flour 130g, baking powder 1/2 spoon, baking powder 1/2 spoon, 70g sugar, 3 eggs, 20g butter, raisins and water.

Exercise:

1, send eggs with electric egg beater;

2. Pour in sugar and mix well;

3. Melt the butter and stir evenly;

4. Sieve low powder+baking powder and slowly pour in flour;

6. Slowly add water into the batter and stir the batter until it can be folded;

7. Soak the raisins in water in advance, drain them and add them to the batter;

8. Apply a little oil to the mold, pour the batter into the mold, boil the water and steam for 8 minutes.

Malagao 2

Required materials: homemade cake powder 250g, four eggs, sugar100g, clean water 200ml, and crude oil 30g.

Beat four eggs into a pot, add 200ML water, beat them evenly with a manual egg beater, add a little crude oil and white sugar, slowly add self-raising flour, and pour the previously stirred paste into the pot while stirring.

Steam for 25 minutes.

Spicy cake 3 material:

60 grams of milk, 0.5 teaspoon of dry yeast, 70 grams of low flour.

30 grams of sugar (brown sugar also has a special taste)

C 2 eggs

D 35g low-powder milk powder 10g, mix and sieve.

Vegetable oil 30g

Exercise:

Mix and seal the materials in 1 and A, and then put them in the refrigerator for fermentation for about 12 hours. You can usually put it in the refrigerator at night and use it the next afternoon. It doesn't matter if it is fermented for a long time. There are many small bubbles after fermentation.

2. Take out the above fermented flour seeds and put them in a larger plate (you can directly put them in a larger container for fermentation), add a little B and mix well, then add two eggs several times and mix well until the batter is smooth. Be sure to mix well, otherwise the pimple will affect the taste.

3. Add the above mixed and sieved mixture and mix thoroughly.

4. The batter is sealed and fermented in a warm place. Time depends on the weather. It takes about 30 minutes in summer and 2 to 3 hours in winter. The fermented batter has expanded about twice (I didn't expand that much when I made it), and the bubbles are even small and a little mobile.

5. Take a little fermented batter and mix well with oil. Then pour it back into the batter and stir it gently.

6. Pour the batter into the greased mold and put it in a boiling steamer for 10 minute.

7, demoulding after cooling slightly.

I'm a big-faced cat, and I'm glad to answer your question.

Spicy cakes, also called Malay cakes, were originally made in local snacks, Malaysia and Singapore, and later spread to Hongkong and Guangdong. It is called spicy cake in Cantonese, and now it is a common dessert in Guangdong morning tea. In fact, the appearance of spicy cake is very ordinary, which looks like a cake, but its making method is worth learning. It is unique in that it is a fermented flour product, so it has a unique faint fermented taste.

I use the traditional spicy cake method, using yeast, which tastes much better than many baking powders made outside. Interested friends can try it. The following is the making process of spicy cake:

Raw material A: 220g flour, 5g yeast and milk 190g.

B: 1 10g refined sugar.

C: Six eggs.

D: 65g of flour, 45g of custard powder, 30g of milk powder and 5g of baking soda.

E: 90 grams of butter and proper amount of Chencun alkaline water.

Production steps:

Mix and seal the materials in 1 and A, and put them in the refrigerator for fermentation for about 18 hours. I usually put it in the refrigerator at night and use it the next afternoon. It doesn't matter if it is fermented for a long time. There are many small bubbles when the fermentation is good. It usually takes about 4 hours at room temperature.

2. Take out the fermented noodles and put them on a larger plate. Add b and stir well. Then add 6 eggs several times and mix well. Be sure to mix well, otherwise the pimple will affect the taste. I have an electric mixer, so I use it instead. The batter is smooth and fast. You can hit the blender by hand without a blender. I started with my hands, and it worked well.

3. Mix raw materials D into dry powder and sieve.

4. Pour the dry powder into the batter finished in step 2 and stir evenly.

5. Pour the batter into the basin, cover it with plastic wrap and let it ferment. The fermentation time is determined by temperature, which is about 50 minutes in summer and about 3 hours in winter. How to ferment? This is the most technical place. People who make steamed buns will be easier to master, and the batter will probably swell at least twice as big, even with small bubbles, and it is best to have some fluidity.

6. Take a little fermented batter and mix well with melted butter and alkaline water, then pour it back into the batter and mix well.

7. Coat salad oil on the inner wall of a stainless steel basin or mold, then put it into a steamer, put oil paper on the bottom and inner wall, and brush a little salad oil on the oil paper.

8. Steam for about 15 minutes, take it out, cool it and demould it.

The above is the traditional practice of spicy cake, which is much more troublesome than the method of baking powder. After twice fermentation, the time is longer, but the finished product tastes really good.

(lard version)

Spicy cake, English name: Guangdong sponge cake is a traditional Cantonese teahouse snack. It was originally a favorite food of Malays in Singapore. Originally called "spicy cake", it was later introduced to Hong Kong and Guangdong before being called "spicy cake" in Guangdong dialect. Hong Kong-style spicy cakes are also called ancient spicy cakes. The earliest authentic spicy cake in ancient times was fermented with flour, eggs, lard and butter for three days, and finally steamed in a steamer, which was more troublesome. Spicy cake is one of the common popular snacks in Guangdong teahouses. Every time the cart of spicy cakes comes out, it will be taken away quickly! Steamed spicy cake is golden yellow. When eaten fresh, it is very fluffy and soft, with a faint fragrance, soft like a sponge, and the fragrance of egg cakes, which is a bit like muffins, but softer than muffins. Spicy cakes can be compared with cakes, but the cost is much lower than cakes.

material

Flour130g

Milk100g

70 grams of sugar

70 grams of whole egg liquid

30 grams of cooked lard

Baking powder 7g

Step 1

Eggs at room temperature are beaten into whole egg liquid (70g about 2 small eggs).

Second step

Add sugar, milk at room temperature and melted lard, and stir well with the eggs (until they are all mixed together without oil-water separation).

Third step

Add flour and baking powder, and stir with eggs to form a fine paste without dry powder particles.

Fourth step

Oil the container wall.

Step five

Pour the batter into the mold for about 8 minutes and let it stand for 15 minutes.

Step 6

Put the batter into the pot, boil the water and start counting, and let the fire last for about 25 minutes. After the pot is taken out, it can be demoulded in reverse and sliced for eating.

skill

1. Don't use eggs and milk in the refrigerator, but keep it at room temperature, or the melted lard will agglomerate when it is cold. I did the same thing the first time, but it doesn't matter. Wait, stir the container in hot water. When the temperature of the liquid rises, the lard melts again.

2. The second step must be stirring until all the materials are mixed together, and then proceed to the next step.

Step 4, remember to oil the container wall. If it is not oiled or steamed, it will stay in the mold.

Don't pour the batter too full, steam it, it will swell.

5. Let the batter stand and let the baking powder play a better role.

6. Eat spicy cakes while they are hot. If you eat it the next day, you can put it in the microwave oven or steam it in a pot before eating it.

Ingredients: low-gluten flour 130g, baking powder 5g, yeast 2g, whole egg liquid (2 eggs), sugar 60g, lard 30g, milk 100g.

The practice of spicy cake:

1, ready to weigh all materials.

2. Add sugar and stir the egg mixture.

3. Add milk and lard, stir well, and mix the oil well.

4. Add all the flour and stir well to form a fine and smooth batter.

5. Rub a layer of oil on the inside of the vessel, then pour in the batter and let it stand for 12 minutes.

6. After the water is boiled, it can be taken out of the pot in 25 minutes.

7, soft and delicious, sweet and fragrant spicy cake is ready.

Spicy cake is a traditional Guangdong cake, and it is also a very popular cake in Guangdong teahouses. It tastes soft and sweet. This recipe is made of baking powder. Personally, I think it tastes better than the yeast version. The yeast version tastes more like cake. The steamer used for the recipe is 18CM, just one. It can also be made of cake molds or other containers such as pots and cups.

material

The method of brown sugar spicy cake

Spicy cake, English name: Guangdong sponge cake, is a famous Cantonese dish, one of the popular snacks in tea houses, and also a kind of cake. The middle air hole is the characteristic of spicy cake. In the early days, spicy cake, also called Malay cake, was a favorite food for both Singaporeans and Malays. Later, it was introduced to Hong Kong and Guangdong, and was called "spicy cake" by Cantonese. In fact, spicy cake is also a fermented noodle product, so it tastes fluffy and smooth ~

The ancient horse-drawn bread, which means made by ancient methods, is mainly made of flour, butter, eggs and lard. After fermentation, steam in a steamer. The fermented Mara cake is golden in color, very fluffy and soft when fresh, and has a faint fragrance.

In order to pursue convenience, modern people improved and made a simplified version of spicy cake. The homemade version of spicy cake adopts unconventional methods, and yeast is replaced by baking powder, which shortens the fermentation time. The baking powder is fully puffed in the process of standing, so that the finished product is soft, fluffy and smooth when eaten.

Method for make spicy cake

Ingredients: 3 eggs, 200g low-gluten flour, 50ml milk, 30g sugar, 30g olive oil and 3g baking powder.

3. Slice hot.

Sometimes when I am tired of eating chain restaurants, I want to go to a teahouse for tea. How to drink tea without spicy cake? Steamed spicy cakes in bamboo cages feel more delicious. Let's see how this delicious spicy cake is made.

Composition:

Two eggs

Low-gluten flour100g

85 grams of sugar (or sucrose)

130ml flower milk (light milk)

10g custard powder

25 grams of corn flour

4g baking soda powder

6g baking powder (baking powder)

20 ml vegetable oil

Steps:

1. Prepare bamboo cages and put baking paper for cutting.

2. Mix and sieve the low-gluten flour, custard powder, corn flour, baking soda powder and baking powder.

3. Beat the egg until it bubbles, slowly add the sugar, and stir evenly until it becomes sticky.

4. Slowly add the light milk and mix the flour with the egg paste.

5. Pour the egg paste into the oil, stir well and then pour it back into the egg paste.

6. Pour into the steamer and bring the water to a boil.

7. The hot spicy cake is ready.

How's it going? Is this a good companion for tea? Soft taste and sweet taste buds are really a pleasure.

Making materials of spicy cake: main ingredients: wheat flour 1500g, eggs 1000g.

Seasoning: sugar 1.500g, lard (refined) 75g, yeast 8g. Method of spicy cake: 1. Put the flour on the workbench, stir the fresh yeast with wet water to dissolve it into paste, pour it into the flour, add 800g warm water, stir it evenly and let it stand for two hours.

2. After the yeast is initiated, add sugar and lard to knead, break up the eggs, and gradually mix them into the yeast to make a paste. 3. Take a plate and bake it for 20 minutes.