Correct Recipe for Red Sugar and Dates Steamed Cake - Non-Sticky, Non-Collapsed, Fluffy and Soft, Even Better Than Cake!
Correct recipe for red sugar and dates steamed cake, non-sticky, non-collapsed, fluffy and soft, even better than cake!
Recently, a saying has been popular among friends on WeChat: when working busy, you always think that one day when you have money, you can do anything at home without using any money, you want to do you can do, and now the money hasn't been earned enough, the wish has already been realized. In fact, these days when the wish is realized, everyone is extremely bored, but some people have squeezed out their potential in these days, instantly becoming master chefs, and everyone is making cold skin and steaming cake!
So I will also share some tips and reasons for failure when making cold skin and steaming cake with everyone recently. Today I just made red sugar and dates steamed cake. When it comes to steamed cake, many people think that fermentation is too difficult, and the judgment is not accurate. Today, I will share the detailed production process with everyone, especially the judgment method of fermentation. Follow my instructions, and you will definitely make steamed cake that is not sticky, not collapsed, fluffy and soft, even better than the bought one!
Red Sugar and Dates Steamed Cake
Main ingredients: 250g flour, 200g boiling water, 3g yeast powder, 50g red sugar, 6 dates
Specific Method
1The red sugar will have lumps, so first dissolve the red sugar with boiling water.
2When the red sugar water is at a temperature that is not hot, pour in the yeast powder. In cold weather, you can add 1 gram or so.
3Add the red sugar water, flour and chopped dates to mix well.
4This is the key stage of the first step, fermentation! My fermentation method is: boil water in a pot, when the water is just about to boil, turn off the fire, then put a larger bowl on top of the pot, put the bowl in, and cover the pot with a lid to ferment for one hour. The judging standard is that the surface of the batter has a bubble state.
5And when you look at the side of the fermentation bowl, you can clearly see a honeycomb-like state inside.
6When the dough is fermented, stir and deflate the batter. The batter has become less than the beginning, don't worry.
7Pour the batter into paper cups, about seven or eight parts full, you can also use disposable cups or bowls (grease the bowl with a layer of oil).
8Boil water in a steamer, turn off the fire when the water is hot, put the paper cups into the steamer, cover with a lid, and after a secondary fermentation of 15 minutes, open the big fire and steam for 25 minutes. After turning off the fire, let it sit for 5 minutes before taking it out.
Steamed red sugar and dates steamed cake is fluffy and elastic, not sticky at all, and very delicious. I made 6 and didn't have enough to eat. Let's summarize the key points!
Tips
1You must add the yeast powder to the red sugar water after it has cooled down.
2Thoroughly mix the batter, and besides the fermentation method I mentioned, we can also use a steamer. The water should not be boiling, just hot, then turn off the fire, put the batter in and cover with a lid to ferment. Of course, if you have warm air at home, the temperature is relatively high, you can directly ferment at room temperature. The difference between using a pot and the method above is that the pot can maintain a long-term temperature.
3Secondary fermentation is very important. When the batter is poured into the paper cup, we need to ferment until the batter is full. This way, when the steamed cake is steamed with a big fire, it will be fluffy and not collapsed and not sticky.
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