Family sugar maras
By VicentaLakin
THE LOOK OF RED SUGAR MARAS IS SIMILAR TO THAT OF RED SUGAR, BUT THE TASTE IS VERY DIFFERENT FROM THAT OF RED SUGAR, BECAUSE THEY CONTAIN A LOT OF CASSAVA SODIUM, SO THEY TASTE Q-BALLS, WHETHER THEY ARE HOT OR COLD. WHAT'S CASSAVA STARCH? THE CASSAVA STARCH IS THE STARCH EXTRACTED FROM THE CASSAVA ROOT. THE CASSAVA IS WHITE AND TASTELESS, AND ONE OF THE MATERIALS THAT MUST BE USED TO MAKE THIS MARAS IS NO SUBSTITUTE FOR THE STARCH. ALTHOUGH IT HAS A SIMILAR TASTE TO MASHED POTATOES, IT IS NOT RECOMMENDED TO BE REPLACED WITH SOMCHID, WHICH SMELLS RED。
Recipe Recommendations
- medium-gluten flour 160 grams
- tapioca starch 90 grams
- sugar-tolerant yeast 2 grams
- Aluminum-free baking powder 2 grams
- brown sugar 100 grams
- water 240 grams
- edible oil 15 grams
- sweetening
- steamed
- half an hour
- simple
Steps for Family sugar maras
1
Red sugar powder for 100 grams. "My red sugar is wet and dark and not very sweet, so my family can accept this sweetness, considering that everyone has a different red sugar, so you can have red sugar at your own tastes, but if it's too little, it'll be a lot worse, so let's add it to it."
2
The red sugar powder melts static reserves with 240 grams of hot water in advance。
3
The red sugar water is still not hot, it's not hot, it's almost warm, and it's down to 2 grams of fermented yeast。
4
Flour and cassava starch are called mixed in a big bowl。
5
Combination of red sugar water pours directly into the dry powder。
6
Scrambled with a round-the-clock needle to make smooth paste。7
The mixed face is smooth and non-particle, and the lifting of the egg can be in the form of a smooth pull line。
8
After the mixing, we put a lid over the warmth and fermented. (As a result of the different climates of spring and summer and autumn and winter, the fermentation times are not accurate, and the fermentation status is observed with diligence)
9
The fermented paste is significantly more fermented than before and the surface is white with dense small gas holes。
10
The fermented pasta is pumped with eggs to pump the exhaust to its original state。
11
Two grams of aluminum-free bubble powdered with two small spoons and 15 grams of edible oil. It's a pictogram of high-intensity powdered bubbles
12
In turn, the powdered bubbles and edible oils were poured into the paste and were mixed back up。
13
The base and surface of the moulds are oilproof, and if there is no mold, they can be used in bowls or plates or cups。
14
The internal emitter of the mould is replaced by a smouldered cover. It is best not to be more than two centimetres (too thick to be familiar) at paste height, and then to shake the molds and shake the bubble inside。
15
When the noodles are ready, we'll prepare a steam pan, with more water in it, because it's 25 minutes, and it's about 10 minutes still。
16
Because we don't use a lot of powder, so we mix it evenly, and then we don't steam immediately, so we have to look at the state of the plume below, the state of the oscillation from the outside, which seems like it's about to start, but not too hairy, with dense little bubbles, and the coloured stripes on the surface. It's usually a few minutes in the summer, maybe longer in the winter, about 6-7%
17
When you're ready, you can eat it, but don't cut it, don't cut it. "I'm a rebuttort, you can retort or head off, whatever."
18
If you want to cut a piece and eat it, then take a sheet of cotton and cover it to cool it or put a lid to cool it. Covered to prevent the heat from spreading while the surface becomes hardened
19
It's nice to have a piece of a sawned-down maras cake。
20
WHEN IT'S COLD, IT'S COVERED UP, AND THE FINISHED PRODUCT IS NOT ONLY SOFT AND SOFT, IT DOESN'T SMELL GOOD。
21
Here, let's see another cut。
22
IT'S A COMPLETELY COOLED MARAS, VERY Q-BALL。Family sugar maras Make Tips
Puffed powder is essential in a Mara cake, because the formula contains a large amount of cassava powder, which plays a role in this formulation in the form of late-stage bubble hair, and the total amount of bubbled powder in this formula is not too large, so attention is paid to the state of the second pasta (visible step 16), where early firing can be fatal, and the gas hole of the late-fired tissue becomes larger. It's usually about 10 minutes, and it's probably faster if it's hot. In the case of evaporation, it is recommended to cover the membrane to prevent droplets from falling into the immersed products。