Hair cake is a traditional Chinese pastry, its taste is sweet and not greasy and not sticky teeth, and it is very soft and sticky, which is very suitable for the elderly and children.
In particular, the hair cake made of crude sugar such as brown sugar is soft and delicious, and it is a delicacy that many people remember as children! I remember that when I was a child, I often used my mother to make me a cake, and every time I came out of the pot, I took one in each hand, afraid that I would not have enough to eat.
As a special dim sum in Guangzhou, the wife cake is also deeply loved by the public, this pastry has a golden and crispy skin, and the crumbs fall to the ground when you bite it, and every bite can taste the sweet taste of honey.
Brown sugar cake has a mild taste, it is not easy to eat on fire, and the wife cake is crispy and soft, no wonder these 2 kinds of pastries have been nominated by everyone!
However, many people have encountered pastries that cannot be made when making brown sugar hair cakes, and they will be hard and sticky; and when it comes to homemade wife cakes, most people are discouraged by kneading the puff pastry
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In order to let fans make 2 delicious Chinese pastries, I will take you to solve these problems completely in this issue!
Today's brown sugar hair cake does not need to be noodles, the batter can be mixed evenly to be steamed; the hand grab cake to make wife cake, without kneading the oil puff pastry can also be layered and crispy
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Chinese pastry 1 brown sugar hair cake
Flour, sugar, brown sugar, baking powder
Yeast, eggs, dates, cooking oil
Preliminary preparation: Take a bowl and add an appropriate amount of flour, add 3g of baking powder and stir well; take another bowl and add 4g of yeast powder and pour 45g of warm water and stir until melted. (The fermentation temperature must not be too high, otherwise the surface of the cake made has many dense bubbles)
Make brown sugar water: 200g of warm water add red and white sugar, stir with chopsticks until the sugar is completely melted, and let its temperature cool slightly (at least less than 38 degrees to avoid burning the yeast)
To make the batter: Add 2 eggs, yeast water and brown sugar water to the adjusted flour and stir until there are no obvious particles.
Steaming: the bottom and sides of the mold are smeared with an appropriate amount of cooking oil, poured into the batter and covered for fermentation; the surface of the batter is added to the pitted dates, the cold water is boiled on the pot and other steam, then turn on the medium heat and steam for 30 minutes, turn off the heat and simmer for 5 minutes.
Chinese pastry 2 hand grab cake version wife cake
Glutinous rice flour, hand cakes, eggs, lard
White sugar, black sesame seeds, white sesame seeds, minced coconut
Make glutinous rice traps: add 20g of lard, 35g of sugar and 60g of water to the pot, pour 40g of glutinous rice flour over low heat and stir into a ball, take it out and put it into a bowl after the ball is formed, and then add white sesame seeds, minced coconut, etc. to continue stirring.
Hand-grabbed cake processing: Roll up the hand-grabbed cake and cut it into a medium of the same size, and then roll out the hand-grabbed cake agent into a crust; wrap the made glutinous rice with the crust of the hand-grabbed cake and put it on the board and gently press it into a cake shape.
Baking: Gently cut 2 small bites on the surface of the wife cake with a knife to prevent flatulence during baking, brush with egg liquid, sprinkle with an appropriate amount of white sesame seeds or black sesame seeds, and then preheat the oven to 200 ° C and bake for 15-20 minutes.
Learned, remember to like.