Recipe: Raisin cake

Home Cooking Recipe: Raisin cake

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare materials

    Prepare materials

  2. Home Cooking Recipe: 3g yeast is dissolved in 190g warm water (water temperature should not be higher than 40 degrees), let stand for a few minutes

    3g yeast is dissolved in 190g warm water (water temperature should not be higher than 40 degrees), let stand for a few minutes

  3. Home Cooking Recipe: Mix all materials except yeast, pour in yeast water, mix well

    Mix all materials except yeast, pour in yeast water, mix well

  4. Home Cooking Recipe: Brush the inner wall of the high temperature resistant container and pour the mixed batter into the container

    Brush the inner wall of the high temperature resistant container and pour the mixed batter into the container

  5. Home Cooking Recipe: Fermented in a warm place to twice the original volume, sprinkle raisins on the surface of the fermented batter

    Fermented in a warm place to twice the original volume, sprinkle raisins on the surface of the fermented batter

  6. Home Cooking Recipe: Cold water pot, steam for about 30 minutes

    Cold water pot, steam for about 30 minutes

Tips:

1. Dissolve yeast needs warm water, but the water temperature can not exceed 40 degrees, you can try it by hand, feel the temperature is warm, the water temperature is not hot. The water is too hot will burn the yeast, the surface will not be fermented Acted. 2. The surface of the cake can be made by adding the corn flour to the powder of the raisins or red dates. You can make the corn cake, and put the pumpkin into the pumpkin cake. The so-called imagination has no limit....... 3. In order to facilitate the steaming of the cake, it can be taken out from the container smoothly. The wall of the container should be oiled or padded with gauze, oil paper and the like. You can't finish the lid and put it in the refrigerator. When you want to eat the next day, remove the lid and throw it into the microwave oven. It will save you the trouble of changing containers. 4. When you can't eat the cake once, you can put it in the refrigerator and store it. When you want to eat it the next day, put it in the microwave oven for two or thirty seconds and it will be soft and delicious. 5. About winter dough fermentation: The dough needs to have suitable temperature and humidity, 28 ° C ~ 30 ° C temperature, 70% ~ 75% humidity. The humidity is better solved. Put the dough into the fermenter and cover it with plastic wrap. The biggest problem with winter dough fermentation is temperature. Here is a good way to ferment the dough in winter: pour water into the cauldron, open it to the hand and touch the water temperature to withstand it (about 40 or 50 degrees). Put a steaming rack in the pot. Put the bowl with the dough on the steaming rack. At this time, be careful that the water surface cannot directly touch the bottom of the fermenter. Then cover the lid and give the dough a suitable temperature and humidity environment. Generally, the fermentation can be carried out for more than one hour, and the dough can grow to 2 to 2.5 times the original volume. If the weather is cold, the water is cool, the pot does not need to be used, the fire is heated for twenty or thirty seconds, and the water temperature is heated again, it will be fine.


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