In the past two days, the whole network has been boiling over and eating melons. In the discussion of colleagues, I also know a little bit about this matter. There is at least one thing to be pleased about this matter: the vast majority of people around them firmly believe that people always need to have warmth, and some things are much more important than profits.
So today, I would like to come to two sweet and warm dishes that are suitable for a family reunion to enjoy the joy of the world - brown sugar hair cake and osmanthus hair cake. When I was a child, near the New Year, or before the final exam, my grandmother would steam a few cakes that I loved to eat and say "backgammon" to me. Warmly holding a piece in his hand, filling the body and mind in addition to the sweet taste, but also the love and expectation of the elders. Fortunately, most of us grew up in this taste.
Air is injected into the batter to prop up the small holes, fluffy in the hot air, and the ancient sweetness is silky.
The muffins are soft and soft, and the filling is hidden in the softness of red beans. I have never eaten the clouds in the sky, but when I was a child, I always felt that adding some planning was not much different from muffins.
In the ancient skills passed down from generation to generation, there is a deep taste of human feelings.
Please never forget its taste.
Brown sugar hair cake
1, with 140g of warm water 60g brown sugar (I myself used my family's three pieces of guiyuan red date brown sugar, the difference between brown sugar and brown sugar is mainly in the sugar process, others are basically similar) melted into red (black) sugar water, 30g warm water plus 3g yeast, mixed into yeast water.
*Note: The maximum temperature of warm water should not exceed 38 degrees, yeast will lose its activity at high temperature.
2: Add 2g of baking powder to 200g of flour and stir well.
3: In the homogeneous flour mixture, add yeast water, 2 eggs, 30g white sugar and the mixed brown sugar water.
4: Beat the mixture into a uniform batter with an electric whisk. Brush the inside of the 6-inch cake mold with oil and pour in the batter and let it ferment for 45 minutes.
*Note: There is a trick to fermentation, put the batter that needs to be fermented together with a bowl of hot water in the oven or microwave, so that they are in a confined space, so that the success rate of fermentation is almost 100%.
5: Cut the dates in half and pitt them, put them on the fermented brown sugar batter for decoration, put the brown sugar batter on high heat, boil the water and turn to medium-low heat to steam for 30 minutes, turn off the heat and simmer for 5 minutes.
6. You can wear anti-scalding gloves to take it out, put it aside, use a defoaming knife to separate it from the container at the edge, and take it out and load it.
Osmanthus muffin
1, 150g sticky rice flour, 110g glutinous rice flour, 55g cotton sugar, 20g lard and 100-110g of water mixed, kneaded by hand into a flocculent and sieved, the powder is completed.
Note: According to the dryness of the powder to adjust the specific amount of water, in the case of dry powder, gradually increase the water until the powder is in a non-dry and non-wet state.
2: The mold is first coated with a thin layer of lard, pour the sieved powder to the half of the mold, and spread 50g of bean paste to the middle.
3: Pour in the other half of the powder, scrape flat with a scraper and sprinkle with an appropriate amount of dried osmanthus flowers.
4: After the water in the steamer is boiled, steam on high heat for 15 minutes.
Ancient skills passed down from generation to generation
There is a deep sense of humanity hidden
Please never forget its taste