I claim to be an expert in the kitchen, but I have a lot of frustration in making pasta. The key is that the little girl is weak and lacks patience, so she can never knead the dough well, and the pasta she makes is always less interesting.
I can only avoid the important issues and settle on the trivial issues. The steamed cake that does not need to sweat and knead the dough has become a powerful person to solve my craving for pasta food. Moreover, steamed cakes can have more room to play, especially when adding coarse grains. I think the taste is softer and louder than coarse grains steamed buns.
Share it.
Zero failure coarse grains hair cake
By AndreRoberts
Recipe Recommendations
- millet flour appropriate amount
- self-raising flour appropriate amount
- water appropriate amount
- raisins appropriate amount
- salt 1 teaspoon
- brown sugar appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Zero failure coarse grains hair cake
1
Mix the yellow rice flour and self-contained flour in a ratio of 2:1, add sugar, and mix well.
2
Stir while adding water to the flour to make the flour become flocculent.
3
Mix the yeast powder with warm milk (warm water also works).
4
Add yeast water to 2, mix into a thin paste, and place it in a warm place to ferment for about 40 minutes. The batter will swell to about twice.
5
Remove the batter (you can see that there are many pores on it) and sprinkle with raisins.
6
Put it in a steamer, add cold water to steam over high heat, and steam for about 15 minutes. Turn off the heat and let it sit for about 10 minutes before taking it outZero failure coarse grains hair cake Make Tips
1. It is best to use fast-fermentation powder for yeast powder. Mixing it with warm water or warm milk can better activate the yeast. 2. You don't have to knead the dough to make the cake, just mix the batter well with a "cross" technique. The "cross" noodle mixing method is to ensure that the batter will not become strong and will taste softer. 3. In addition to raisins, you can also sprinkle with soaked red dates, dried fruits and the like, which are very delicious. 4. When the weather is cold, the fermentation time takes longer. The key is that the dough becomes twice as big.