Today, on a whim, I want to make poria cakes to eat.
The heart is not as good as action, take six or seven or eight poria out of the water.
Thinking about it for a moment, I added some ingredients, so I took out the appropriate amount of mustard, barley, white lotus seeds, and red beans from the eight treasure chests, and the appropriate amount was about the same as the amount of poria. Mustard, barley, and red beans are all a handful, and there are five or six white lotus seeds.
Soak them all in a basin for about four hours and change the water once.
Weigh 250 grams of flour, 50 grams of tapioca starch, grab a handful of cornmeal, and mix. Add two scoops of sugar sugar, mix and set aside.
When the time comes, wash it and double the water, and crush it into a pulp with a blender that beats soy milk juice.
Pour the pulp into a deep basin, beat one of the most handsome eggs into the pulp, stir, add three grams of yeast and continue stirring.
Divide the stirred syrup into the powder several times, stir the powder while transporting, until it is all poured, the slurry becomes a paste, and if the syrup is not enough, add water or add milk (I add water).
When the batter becomes very delicate and smooth (there is fluidity, much thinner than making small dumplings, etc.), the lid is placed in a warm place and waits for fermentation.
About an hour or so (look at the ambient temperature), hair to double the size, add two grams of baking powder (after not adding, add baking powder, easy to have large bubbles) with chopsticks to stir the exhaust to restore the batter, mold brush oil, pour the batter into the mold, wake up for the second time, about twenty minutes to half an hour.
Cold water into the steamer, steaming on fire, after the water is boiled, steam for thirty to forty minutes, turn off the heat, bake for five minutes, out of the oven!
Made with pastries. It has a slightly astringent sticky and soft texture.
Unfortunately, the whole process forgot to take pictures. It can only be expressed in words. I almost finished eating before I remembered to take pictures.
