After joining the kitchen, I learned what is high, medium and low-gluten flour, and then started to buy all kinds of things. I still don't understand why I can't draw a circle when making cakes. I remember when I was young, my eldest sister went to work in the cafeteria. When I came home, I made a steamed cake. I didn’t have the oven and the tools I used now. I used four chopsticks for the protein. The flour should be steamed for a while, because The amount of the egg is very large. Stir the egg in a large basin and draw a circle with a rolling pin. The steamed cake is very good. A few days ago, there was no low-gluten flour at home. I asked her sister, WeChat, that she couldn’t tell the truth. It was said that Master taught this. The cake steamed out and didn’t drum, what was called the drum kit, and said it was inside. There is no big hole, which means that the tissue is very good, steamed out and flattened inside, like a sponge inside. How long does it take to steam the dry flour? The sister said that it was steamed for ten minutes. I was worried that it would not be steamed. I added it for five minutes. The steamed flour was like sand powder. I was very satisfied with the cake. I did whatever I wanted during the hurricane. No more careful cutting. My sister told me to make steamed flour for moon cakes and biscuits. Declare that the following finished products are made with this low-gluten powder according to other people's recipes. For the specific operation of the finished product, look at other people's recipes. Don't ask questions here! Tips have already been explained, can you read the recipe carefully when you do it? Add another ordinary flour is the most common white noodle of steamed buns, which is the medium-gluten flour. The high-gluten flour written on your face bag is also ordinary flour. Of course, you are not afraid of burning money with any flour.
Add cold water to the pot and dry the cloth on the pot. (It is best to lay two layers so that the water absorption is better)
Put in the flour and use chopsticks to make some small eyes on the flour, so it is easy to steam.
I used the drawer cloth to put the bread. My drawer is not big enough. I put it on top again. In fact, I don’t need to wrap it. Because my lid is too tight, I am afraid of dripping water. Then cover the lid and steam for 15 minutes (the time after the water is turned on, don't overfill the surface, otherwise the upper steam hole of the curtain will be covered, and the steam will not come up)
Open the lid after turning off the fire, be careful not to let the water drop on it, and take it out is a large piece.
Dry and cool with a knife, then use a large rolling pin to pour the powder and sieve it until it is completely dry.
After drying, like sand powder
Bagging is preserved.
Stir the egg liquid as you make the cake, don't worry about the problem.
Hurricane cake, both sides are flat, no collapse
The internal organization is very good.
Like a sponge? The video was taken in full and the upload was compressed to half.
The cake roll is not retracted at all.
The cake roll organization is not bad.
Making biscuits crispy
This is an old-fashioned bread with a part of the low-powder, good hair and good drawing.
All five moon cakes made with low flour
After you have done it, you can save it like ordinary flour. The most important thing is to save money. The picture of the hurricane cake is the recipe of the kitchen friend Dazixiang: simple and easy to use version of the hurricane cake, no use of corn flour, all-purpose low-gluten flour. If you are afraid of dripping water, turn off the lid and turn off the heat. All the above products are made according to other people's recipes.