Buckwheat flour and red date cake
By VicentaLakin
Recipe Recommendations
- ordinary flour 130 grams
- buckwheat noodles 70 grams
- skim milk powder 5 grams
- red dates 75 grams
- white sugar 30 grams
- yeast 2 grams
- qingshui appropriate amount
- sweetening
- steamed
- several hours
- simple
Steps for Buckwheat flour and red date cake
1
Prepare the required raw materials.
2
Soak the red dates slightly, wash and remove the cores, and then cut into shredded pieces.
3
Mix flour, tartary buckwheat flour, milk powder, and sugar well, add yeast, and then add a little warm water to melt the yeast first.
4
After the yeast has completely melted, add appropriate amount of water, and stir evenly in a timely direction to form a slightly thick and flowable batter.
5
Add shredded red dates to batter and stir well.
6
Place the mixed batter into a steaming bowl, cover it, and ferment until twice as large at room temperature. (I sent it for about 2 hours)
7
After fermentation is complete, take another appropriate amount of red dates, wash and remove cores, then cut into long strips and sprinkle on the batter.
8
Put it in a steamer, turn off the heat 20 minutes after turning on high heat, and wait 3 minutes after turning off the heat before removing the cover to avoid falling back.