Recipe: Red bean sand sponge cake (super detailed rookie level TIPS)

Home Cooking Recipe: Red bean sand sponge cake (super detailed rookie level TIPS)

Notes:

The sponge cake is a favorite of the pastries I eat in Jiangsu and Zhejiang. The sweet and faint rice fragrance is soft and delicate, and has a slight Q bomb. As long as the surface moisture of the cake has not evaporated, it is delicious to eat cold and eat hot. The biggest feature of the sponge cake is that it is soft and delicate on the taste, and has high requirements on the fineness of the powder. The powder and sieve powder in the production process directly affect the taste and quality of the sponge cake. The recipe is not my original, because I am a rookie, so I summed up a lot of TIPS during the production process, taking this recipe as a note, sharing the mistakes I made, and providing a reference for the kitchen friends. The original is the bean paste cake of the child, the link is https://www.xiachufang.com/recipe/1014855/

Ingredients:

Steps:

  1. Home Cooking Recipe: The sticky rice flour, glutinous rice flour, sugar, and water are mixed to form a wet powder state.

    The sticky rice flour, glutinous rice flour, sugar, and water are mixed to form a wet powder state.

  2. Home Cooking Recipe: (The water is slowly poured into the dispersion, so that the water and the powder are evenly mixed)

    (The water is slowly poured into the dispersion, so that the water and the powder are evenly mixed)

  3. Home Cooking Recipe: Use both hands to pour the wet powder into a damp, loose granular shape. The smaller the particles, the better.

    Use both hands to pour the wet powder into a damp, loose granular shape. The smaller the particles, the better.

  4. Home Cooking Recipe: (When the wet granule powder is held in a group, it will not automatically disperse after opening the hand, indicating that the mixing ratio of water and powder is just right)

    (When the wet granule powder is held in a group, it will not automatically disperse after opening the hand, indicating that the mixing ratio of water and powder is just right)

  5. Home Cooking Recipe: Put a small amount of wet powder particles into a sieve, and use a rolling pin or a shovel or directly by hand to sift through the sieve to obtain a fine powder. (The container used to hold the fine powder under the screen: it should be clean and free of water; and it is smaller than the screen, so that it can be borrowed when pressed)

    Put a small amount of wet powder particles into a sieve, and use a rolling pin or a shovel or directly by hand to sift through the sieve to obtain a fine powder. (The container used to hold the fine powder under the screen: it should be clean and free of water; and it is smaller than the screen, so that it can be borrowed when pressed)

  6. Home Cooking Recipe: (A small amount of wet powder should be placed at one time, otherwise it will not be pressed and waste of effort)

    (A small amount of wet powder should be placed at one time, otherwise it will not be pressed and waste of effort)

  7. Home Cooking Recipe: You can press the sieve with a rolling pin, or a shovel or scraper.

    You can press the sieve with a rolling pin, or a shovel or scraper.

  8. Home Cooking Recipe: After pressing and sieving, the fine powder shown in the figure below is obtained.

    After pressing and sieving, the fine powder shown in the figure below is obtained.

  9. Home Cooking Recipe: Mold: If it is the best non-stick property, if not, there are two ways to prevent the glue: the first is to mold the steamer paper or baking paper.

    Mold: If it is the best non-stick property, if not, there are two ways to prevent the glue: the first is to mold the steamer paper or baking paper.

  10. Home Cooking Recipe: Or second, a thin layer of oil is applied inside the mold.

    Or second, a thin layer of oil is applied inside the mold.

  11. Home Cooking Recipe: The fine powder that has passed through the sieve is taken in half and poured into the mold.

    The fine powder that has passed through the sieve is taken in half and poured into the mold.

  12. Home Cooking Recipe: Gently shake and flatten, not pressed, can be flattened with a knife. If you do not add red bean paste, you can steam directly after this step.

    Gently shake and flatten, not pressed, can be flattened with a knife. If you do not add red bean paste, you can steam directly after this step.

  13. Home Cooking Recipe: After finishing the red bean paste in thickness and shape, gently spread it on the fine powder, and then put it on the fine powder before pressing and arranging the shape.

    After finishing the red bean paste in thickness and shape, gently spread it on the fine powder, and then put it on the fine powder before pressing and arranging the shape.

  14. Home Cooking Recipe: After finishing the red bean paste in thickness and shape, gently spread it on the fine powder, and then put it on the fine powder before pressing and arranging the shape.

    After finishing the red bean paste in thickness and shape, gently spread it on the fine powder, and then put it on the fine powder before pressing and arranging the shape.

  15. Home Cooking Recipe: The water in the pot is boiled, placed in a mold, and steamed for 25 minutes. You can add water to stop the water from drying out.

    The water in the pot is boiled, placed in a mold, and steamed for 25 minutes. You can add water to stop the water from drying out.

  16. Home Cooking Recipe: It is best to cover the mold with a piece of wet gauze to prevent the surface of the steamed cake from cracking. No, but you can't use cling film. If you are steaming with a professional steamer, this step can be omitted.

    It is best to cover the mold with a piece of wet gauze to prevent the surface of the steamed cake from cracking. No, but you can't use cling film. If you are steaming with a professional steamer, this step can be omitted.

  17. Home Cooking Recipe: The wet cloth will be very hot after steaming. You can use the chopsticks to quickly pick it up. Be careful not to let the water drops on the wet cloth fall on the sponge cake.

    The wet cloth will be very hot after steaming. You can use the chopsticks to quickly pick it up. Be careful not to let the water drops on the wet cloth fall on the sponge cake.

  18. Home Cooking Recipe: Demoulding: When it's hot, pour it out, don't let the water moisten the sponge cake twice. After the muffin is steamed, the volume will retract to about 2/3 of the original size, and it is easy to demould.

    Demoulding: When it's hot, pour it out, don't let the water moisten the sponge cake twice. After the muffin is steamed, the volume will retract to about 2/3 of the original size, and it is easy to demould.

  19. Home Cooking Recipe: You can eat cold and eat hot, and the edge of the sponge cake is still soft. But if you want to cut it, wait for it to cool and then use a serrated knife to cut it, otherwise the contact surface will stick together and there is no soft taste.

    You can eat cold and eat hot, and the edge of the sponge cake is still soft. But if you want to cut it, wait for it to cool and then use a serrated knife to cut it, otherwise the contact surface will stick together and there is no soft taste.

Tips:

1. Cold water and noodles: Whether it is water or rice cake, it must be cold, hot will make starch gelatinize, and sponge cake will change into rice cake. 2. Fine taste: 搓 powder, sieving is a key step, you must have patience! The finer the powder, the better the taste. 3. Soft taste: After the fine powder is poured into the mold, do not press hard. 4. Mold: 1 is preferably non-stick, easy to demould. 2 size affects the steaming time, the mold I use is 12 cm in diameter. If the small mold, the thickness of the powder is thin, the steaming time can be reduced. 3 If you have a good look, you can also increase the value. 5. Storage: Store in a crisper after cooling, do not expose to air, and store in the refrigerator. When you eat it again, it can be heated in a microwave for 1 minute or steamed in a steamer. The cake is warmed and the surface is soft. If you don't eat for a long time, put it frozen. 6. Steaming method with red bean paste sandwich filling: In order to make the maturity of the upper and lower layers of the steamed powder consistent, you can steam for 5 minutes after the first layer of fine powder is laid, and then spread the bean paste and the other half. Finely powder, then steam again for 20 minutes.


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