When I was young, I loved to eat glutinous rice balls and didn't like to eat sponge cakes. Because the sponge cake is very cold, and dry, it is not very soft. Suddenly, I found out that the hot cake of the sponge cake was delicious when it was just steamed out, so I always wanted to try it out as a sponge cake. The steamed cake that has just been steamed is pure and white, there is no water vapor and oil and gas, it may look like a dry powder, but in fact, compared with the dry and wet powder before steaming, the steamed pine cake looks more loose. Full, fingers should be flexible. It is soft and delicious to eat, and you don't want to stick to the sticky rice. The key to achieving this step is the mastery of moisture. There is less water, and it will dry up when you eat it. The water is too much, and the taste is no different from the glutinous rice group. I saw some practices on the Internet, and I also checked the contents of the book "Shanghai Snacks". The production process of the sponge cake is roughly the same: after mixing the glutinous rice flour and the rice flour (sticky rice flour) according to a certain ratio, mix some water and mix it into a dry and wet powder. In order to get a delicate taste, it is necessary to screen it (this step is also the most time-consuming and requires patience). Then wake up and let the water penetrate into the dry powder. If you like bean paste, you can do the stuffing of the bean paste. You can also add the sugar to the seasoning when you mix the powder. Of course, you can also add the honey red bean and so on. Summarize the experience of several times (mainly the adjustment of water volume), with the following formula. Bean paste cake (one part of 21cm steamer):
Mix glutinous rice flour with sticky rice flour, add cold water (sugar can be dissolved in water beforehand), and rub it into a loose state by hand.
The criterion for judging whether the amount of water is appropriate is that the hand is held loosely but not scattered.
Screened. This step is time consuming and can be assisted with a scoop back or a squeegee, which is easy to operate.
The sifted powder is awake for half an hour. This step is to allow sufficient moisture to penetrate into the powder.
Put the gauze or steamer cloth in the steamer (there is a special cotton steamer cloth, it is not sticky at all, it is very easy to use), put 1/2 mixed dry and wet powder, put it gently Just put it in, don't press it with your hands or a spoon! Steam for 10 minutes.
When steaming, put the bean paste into a food bag and turn it into a circle with a diameter of 21 cm.
After 10 minutes, add the stuffed bean paste stuffing, or add some honey red beans. What is the freedom of stuffing?~
Then put the remaining 1/2 dry wet powder and continue to steam for 10 minutes. (You can enlarge the jujube decoration like me, or put raisins, walnuts, sugar melons, etc.)
Or simply do not put it, after the oven is coated with sugar osmanthus is another flavor oh ~~~
1. Dry and wet powder after sieving must be awake for half an hour, so that the water can penetrate into the dry powder sufficiently, so that the steamed taste will be wet, soft, and not sticky. 2, when putting dry and wet powder steamed, do not press by hand or spoon, gently spread. In this way, the powder can be more fully absorbed into the water vapor during steaming. Will not steam out the dry and dry taste. 3. If the surface is sprinkled with sweet-scented osmanthus, do not put it when steaming. After the steaming of sweet-scented osmanthus, the aroma is not rich or even gone. 4, if you do the stuffing, you need to separate the steaming twice, so it is easy to steam. It is best to use bamboo cage + gauze so that the vapor can penetrate and easily vaporize.