I like the effect of a grain of brown sugar in the gap of the cake. The taste of this cocoa cake is relatively soft. Please click https://www.xiachufang.com/recipe/102171407/
Put the flour, baking powder and baking soda powder into a clean water basin and mix them with a manual egg beater. (stirring a few times)
Take another pot and put it in warm water (can't exceed 40 degrees water)
I tested it 36 degrees. (almost hand skin temperature)
Do not stir the brown sugar (with granulated sugar)
Pour in the flour mixed with baking powder and baking soda, and mix with chopsticks.
Twist the dough into your hands. (not required)
Divide into each uniform agent, the agent mouth up, directly into the egg tart mold. (Selfly divided into 6 to 7)
Put cold water in the pot. (Add enough water at a time, because you can't open the lid to add water in the middle)
Heat the fire, roll the water into the pot, and steam for 20 minutes. (You must not open the cover in the middle of a big fire)
Finished product, the taste is soft and delicious, like to see the effect of brown sugar flowing out. (The taste of this cake is chewy)
The egg tart mold does not need to be oiled, and it is easy to release the mold after cooling.
1. The evaporating cake must be boiled in the pot and steamed with a large fire. (The firepower is not enough to steam out the effect is not good) 2. You can also melt the brown sugar according to your preference, the water is cooled to about 35 degrees, (the flour and baking powder, baking soda powder are evenly mixed) and into the dough.