It’s really amazing to make a sponge cake. The same formula has a good effect. It’s unsatisfactory (mostly dry) and complains; this blames me? The most common problem in the production process is that the powder is sieved. The tool to be used should not be selected to filter the liquid screen. The powder sieve with a relatively large pore size (about 20 mesh) should be used. The method of screening is not a dusting method. It is a method of mixing and pressing with a spoon. The amount of this recipe powder is only 11 minutes, including the time of the mold; therefore, it is not a tool wrong or a method error!
Sticky rice noodles, glutinous rice flour, and white sugar are evenly mixed. Add water to turn into a semi-wet state, and then use both hands to form wet and loose powder;
Sift the smashed powder (put the powder into the sieve and mix it with a spoon); place the oil paper on the bottom of the mold, pour half of the fine powder into the flat, and then remove it by steaming for 5 minutes on the water pot; Steps can be omitted, but first steamed and then covered with bean paste and the other half of the powder, can synchronize the maturity of the cake body up and down);
Spread the bean paste, pour the remaining fine powder into the bean paste, and smooth the surface (do not press, keep the fine powder in a soft state); put it back in the steamer, cover the top of the mold with a piece of wet gauze, steam on the fire 25 ～30 minutes; take out the mold to be cooled and then change the knife into small pieces;
If the sponge cake can't be eaten at one time, it can be stored in the crisper and stored in the refrigerator. The next day, it can be taken out in the steamer for 10 minutes, and it will become very soft.
Because of the difference in water absorption of glutinous rice flour, the phenomenon of dryness of the cake is more common. According to the feedback from the kitchen friends and repeated adjustments, the ratio of sticky rice flour, glutinous rice flour and water is now adjusted to 10:4:7.5/8. It is operable. The moisture level of the cake powder is grasped and gripped, and it is not enough to be thrown back into the basin; if it does not meet the requirements or feels not wet enough, it can be gradually added with a small amount of water; if the sweetness of the commercially available bean paste is high, In the cake powder, no sugar can be added; if the bean paste is not placed, the amount of sugar can be appropriately added; if the cake powder is heated, it will be retracted, so the inner wall of the mold does not need to be smeared, and it is easy to demould. Special emphasis is placed on the glutinous powder and sieving. After the powder is added with water, it will be gathered into many small groups. The larger powder group should be pinched with fingers or dispersed by hand, so that the powder in the basin is generally moist and coarse, but not lumped. Then, the sieve is sieved with a larger hole. Generally, the flour sieve for baking is too fine. If there is no sieve with coarse pores, it can be replaced by a plastic or stainless steel water filter basket. The purpose of the sieve is to break up the powder. The particles of the powder become uniform. If there is no suitable tool or you are not willing to sift, you can use the powder repeatedly to achieve this purpose.