Five-colored hairloaf
By VicentaLakin
A year ago, I made my hairloaf for a good head. Beautiful, delicious cake is a traditional food for the whole family! In particular, I added Western pastry material to make it richer。
Recipe Recommendations
- flour 300g
- milk powder 25g
- white sugar 80
- coconut 100g
- eggs 50g
- ordinary raisins appropriate amount
- Blackcurrant raisins appropriate amount
- wolfberry appropriate amount
- baking powder 8g
- cornmeal 150g
- milk fragrance
- steamed
- several hours
- simple
Steps for Five-colored hairloaf
1
Combination of maize flour with fermented flour. It's been about two hours. The group's size increased to two to three times. Just stick your finger in the middle of the face, and the edge of the hole won't collapse。
2
The noodles were rounded and split into three release boards for a second awakening。
3
That's when you can get the pie ready. Pour coconuts, powdered milk, eggs and sugar into a big bowl。
4
This is when you mix the flats。
5
In about a few minutes, we'll be able to make cakes when the pie's ready. First, it rounded up a face, as big as a steam pot, and put it into a caged steam pan。
6
Put a layer of pie on the embryo, which is not loose enough to spread as much as possible。
7
By analogy, until the three-storey cake embryos are placed in the steam pan, in the middle of the cake. If there are still coconuts on the top, it doesn't matter if there are no leftovers。
8
Put the pot on the fire and heat it up to about 50 degrees. It's the third fermentation with preheating. This time is longer, about one hour. Until it's twice the size of the pastry. I put it on the heating. It took 45 minutes。
9
That's how it's done. It's good to see. Unfortunately, because of the limited photo level, the beauty of the hair is not reflected。Five-colored hairloaf Make Tips
1. Pay attention to the ratio of flour and cornmeal in the steamed sponge cake; the proportion of cornmeal should not be too high, as it will result in a rough texture for the finished product.
2. The initial fermentation of the steamed sponge cake is crucial; ensure it is fermented thoroughly to guarantee the quality of the finished product.