Hair cake, between the bread and bread between the pasta, both the solid satiety of the steamed bun, but also the soft and sweet bread, do the hair cake hands can not stick to the noodles, with chopsticks to stir a batter, on the pot can be steamed, the technical requirements are relatively low, relatively simple pasta.
Share the practice of 4 kinds of home-made cakes, which can be used as breakfast, dinner and snacks, and can be combined with coarse grains and fine grains, milk and egg auxiliary, etc., more balanced and delicious nutrition, soft and sweet taste easily beat the steamed bread, hands-on make it.
1. Brown sugar hair cake
Preparation ingredients: brown sugar, flour, eggs, dates, yeast.
1, about 50 grams of brown sugar into the basin, beat an egg, pour about 150 grams of warm water, stir well so that brown sugar, eggs and warm water completely fused.
2: Pour about 5 grams of yeast and stir well, let the yeast completely dissolve in the mixed water, and pour about 300 grams of flour in a small amount and many times until it becomes a paste that can be picked up with chopsticks.
3: Seal well and leave it in a warm place to ferment for about 1 hour, the dough is honeycomb-shaped.
4: After stirring the exhaust again, add the chopped dates, preserved fruits and other ingredients, stir well.
5, the inner wall of the mold brush oil, the batter into the mold, the surface of the jujube, again wake up for about 20 minutes, put into the steamer steaming for 15-20 minutes, after demolding can be eaten.
Second, pumpkin millet cake
Ingredients required: millet, pumpkin, flour, sugar, yeast powder, baking powder, honey beans, starch.
1: Soak the millet for 10 minutes in advance, pour it into the cooking pot and add a little water, cook it into a thicker millet porridge and set aside.
2: Wash the pumpkin and cut off the skin, cut into thin slices and cook in a steamer, and beat the paste in a blender together with the cooked millet porridge.
3, add 3 spoons of starch, about 3 grams of baking powder and yeast powder to the flour, mix well to make a mixed powder, mix the powder into the pumpkin millet paste in a small amount of times, while adding the mixing powder to stir and blend with the pumpkin millet paste, making a more viscous paste.
4, the inner wall of the mold brushed with a layer of oil, easy to release the mold in the later stage, the made millet pumpkin paste into the mold, and then sprinkled with a layer of honey beans, sealed fermentation for about 20 minutes, the batter will expand to twice the original.
5, put into the steamer for 20 minutes after steaming, turn off the heat, do not immediately uncover the lid and simmer for another 5 minutes, so as not to shrink the cake in the cold, and then de-mold slices can be.
3. Rice osmanthus cake
Ingredients: rice, milk, yeast powder, corn starch, rock sugar, dried osmanthus flowers.
1, 1 kg of rice into the basin after washing, add the appropriate amount of water soaked for about 30 minutes, let it fully absorb the water, and then fish out the rice into the blender, continue to pour a bag of milk, rock sugar, beat into rice paste.
2, rice paste poured into the basin, 4 grams of yeast powder with a small amount of warm water to boil, pour into the rice paste, and then add 20 grams of corn starch, stir well and seal with plastic wrap, placed in a warm place, so that the rice paste is fully fermented to have a large number of honeycombs.
3: After stirring the rice paste with chopsticks to exhaust, pour the rice paste into a small bowl with oil brushed on the inner wall and sprinkle with dried osmanthus flowers.
4: Put it in the steamer and ferment again for 10 minutes, then steam on the steamer for about 20 minutes
Fourth, milk cake
Ingredients: Flour, egg, yeast powder, milk, sugar, white sesame seeds to taste.
1: Pour a bag of milk into the cooking pot and cook until about 40 degrees Celsius, turn off the heat, pour in 3 grams of yeast powder, 50 grams of sugar and stir well.
2, about 300 grams of flour into the basin, the mixed milk is also poured into the flour, stir well, beat 2 eggs, stir again to make a dough, sealed with plastic wrap in a warm place for about 30 minutes, expanded to 2 times larger.
3, after the fermented dough is taken out and kneaded and exhausted, it is kneaded into 7 suitable size dough seeds, the inner wall of the basin is brushed with a layer of oil, and the eight dough dough dough are stacked in the basin and fermented again for half an hour.
4: Brush the surface of the fermented dough with an egg yolk, sprinkle with an appropriate amount of white sesame seeds, seal the plastic wrap, and then use a toothpick to prick a few small holes and steam for about 40 minutes.
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