I remember when I was a child, Mommy made a few sponge cakes every year. She said that eating sponge cakes means good food, eating cakes, children grow taller, and Chinese New Year cakes will be happy every year. Now Mommy is old. I am afraid of doing it. I feel so troublesome. If I want to eat it, I will buy it. I can eat it and eat it. I can say that it is better to do it myself, so I am doing it myself. Mommy is full of praise after eating. Very delicious, now I will write the recipe to share with you????????
Glutinous rice flour, sticky rice flour, 280 grams of warm sugar water (water should be added a little bit, add water once will be evenly mixed, then add) all the water and sifted powder once sieved (because sifted The steamed cake is soft, delicate and beautiful in appearance. This is the powder I have after screening (part of it, take pictures)????????
???????? Prepare an 8-inch three-energy cake mold (the mold wall is covered with vegetable oil anti-adhesive). I did not take a photo. I guess the pros have water in the pot plus 2, 3 cm from the steaming grid, put into the mold, water. Open, put a layer of powder, watch the time steamed for 20 minutes, and then put a layer of bean paste (like to eat more hummus can put more). The bean paste can be placed directly on the layer of powder, loose, don't be embarrassed, it doesn't matter. As long as the top layer is flat (I will take the mold out every time, add some water, because the steaming time is longer, afraid of water to dry out, affecting the taste, there is enough steam to make The cake is cooked more thoroughly.) I am a 4-layer powder, 3 layers of bean paste. After the last layer of powder is added, the decorative material is directly placed (the powder should be gently smoothed). Each layer of powder is 20 minutes (if the time is small, the steam is not cooked. If it is, it is difficult to steam it again.) After the last layer is added with decorative materials, it is steamed for 20 minutes, then taken out after 15 minutes. After completely cooling, it is best to put it in the refrigerator, so that the next day, use the spoon to loosen the cake. The bottom, the clean, I use the silicone scraper to make the cake every time I put the powder. It's very easy to use (slow loose powder, can't be smashed). When you want to eat, you can cut into pieces. When steaming, the water should be slightly more. Each piece of cake should be placed on the cut leaves, far apart, not When you come across, steam it until it's soft, put it in the freezer and store it. It's very convenient to eat it with you.
If you want to make black rice sponge cake, you can change 160 grams of sticky rice flour into black rice flour.
When steamed cakes, the water should be sufficient. It is best to add water once every time you add the powder. The steam is sufficient. The steamed cake is cooked enough. Do not add red and green silk. Now it is all pigmented red and green silk. I originally wanted to add it. The family is running out. Every time I add powder, the powder is loose. It doesn't matter if it is uneven. The last time I can, this muffin, I used 200 grams of white sugar. Some people think that too sweet can be appropriate to reduce sugar, but I feel just right, not sweet, if the cake is not sweet at all, it is not good, this sponge cake, sweet and soft, wrap, send parents, send Friends, it’s very good to eat by yourself. Parents, they’re moving their hands, and they’ve been making great cakes.