Mara cake is a classic tea shop for morning tea, because the sugar inside is brown sugar, so it has a special taste. Formula comparison: In fact, the version of the kitchen is a lot of ramen cakes, close to the traditional noodle practice, simple baking powder practice... traditional too time-consuming, pure foaming powder is too loose and tasteless, so I personally like yeast baking powder version of. Taste: Many recipes are pure low-gluten flour, made soft and taste close to the cake (hair cake), but my favorite tea house mara cake taste is a bit Q tough, will not loosely open as soon as I eat, so I The practice of gold cake, replacing some of the low-gluten flour with cassava flour. The taste of cassava flour is Q-tough, so after replacing the low-gluten flour, the marzipan made, the taste is closer to what I want. If you don't like Q toughness, you can make a 20×16 baking tray for all low-gluten flour. If you make a 6-inch cake mold, the finished product is a thick marzipan recipe modified at 17.9.19 (if Some adjustments will continue to be modified.)
I use Yunnan's brown sugar bricks, the sweetness is average, so the finished product will not be too sweet, please increase or decrease the weight according to the sweetness of your own brown sugar. 1. Milk and brown sugar heated until the sugar melts, let cool to below 35 degrees, add yeast to melt, mix eggs, flour (low-gluten flour + cassava powder mix well), mix the milk powder evenly, sieve, ferment 2-3 hours 2 Add the baking powder and mix well, then add the oil and mix well. (❗️The stirring here does not need to be afraid of defoaming, even the defoamed pores will be fine, try to stir to change back to the thin batter, no bubbles are appropriate) Pour into the mold and let stand for another 5-10 minutes (do not stir during the period) 3. Boil the pot after boiling water, steam for 30-35 minutes on fire.
Since the cassava powder is added, it can be demolded after being put out in the pot for five minutes, and the mold should be demolded early with the non-stick mold, so as to avoid the bottom water vapor smoldering Tips summary: 1. This yeast needs to be resistant to high sugar, and please Determine the activity of the yeast for reuse. 2. Brown sugar If you use other brands of brown sugar (such as Taikoo brown sugar), please reduce the amount, because the sweetness is higher than my Yunnan brown sugar. You can also add some sugar (sweet sugar is more obvious than brown sugar) 3. Milk can be replaced with 80g water. But adding milk makes it even more fragrant. 4. Be sure to screen, otherwise it will be easy to have a tower. 5. I use a non-stick mold. If you use other molds, please brush the oil to prevent sticking, or pad the oil paper. 6. The last time the batter is stirred, try to eliminate the bubbles, so that the finished pore ratio will be fine, if the bubbles are retained. Too much, the finished product has large pores and the texture will be rough. If you think you still keep some bubbles, you can choose to stir and steam directly to avoid fermentation.
Cut the marzipan cake with a lid to avoid evaporation and drying of the cut surface
The Spring Festival is most suitable for steaming a pot of brown sugar cakes → red fire, hair!
1. Start batter will feel a little thin, but after the first fermentation, you will feel the batter becomes thicker. 2. Set the time for more than 20 minutes, otherwise the steamed tissue pores will become bigger, it will look bad, and It is easy to precipitate. Therefore, it is better to decide the time according to the batter situation.