Why do you make a sticky hair cake and a pudding layer? It turned out that the first step was wrong

If the cake is not sticky, elastic, fluffy and moist, the dough must be a soft and moist dough that can form a ball, which is more sober and soft than the dough that is usually made into buns, but not a thin batter. You really don't need to knead the dough desperately to make a hair cake, put all the ingredients into a basin, mix until there is no dry powder, gently knead it into a dough, let it rise for 10 minutes, and then pour some oil, and it will easily form a smooth dough.

Let's take sweet potato cake as an example to talk about how to make it soft and moist, and play Q without sticking to your teeth.

Ingredients: 150 grams of sweet potato puree, 300 grams of flour, 80 grams of milk, 3 grams of yeast powder, 10 grams of oil

Make:

1. Peel the sweet potato, cut it into large pieces, and cook it with porridge. In this way, the large pieces are fished out to make a hair cake, and the rest is mixed with the porridge, and there is sweet potato porridge to drink. You can also cut small pieces and steam them in a pot, steam them with less water, and add some water or milk when mixing them with flour.

In fact, the water content of cooking is relatively large, and it is necessary to add some water or milk appropriately, because if you completely use sweet potatoes and noodles, the gluten of the flour is relatively poor, and the final taste is not elastic.

Puree boiled or steamed sweet potatoes, and there are 150 grams of sweet potato puree.

2. Wait until the sweet potato puree is not too hot, about 30 degrees, then add 300 grams of flour and 3 grams of yeast powder, and mix as you like. Generally speaking, the amount of flour is twice as much as that of sweet potato puree, and this combination has the best taste.

3. Add about 80 grams of milk, and the amount of milk is determined according to the moisture of the sweet potato puree (milk tastes better than water, although it does not taste milky).

The moisture of the dough is directly related to the taste of the final cake, if the moisture is too large, the cake will not be elastic, and there will be a pudding layer in the lower part, sticky teeth, that is for sure.

How soft and hard should the dough be? It's a little softer than the dough you usually make for buns, but it's definitely not what those people on the Internet say that you can make a hair cake by stirring it with two chopsticks and not touching the dough with your hands. The dough is sure to be kneaded by hand.

4. After the dough is kneaded, pour a little oil on the surface and let it sit for 15 minutes.

Now the dough can't be kneaded very smoothly, and it will be out after a while.

5. After the dough is kneaded, put it in the mold, on the surface of the dough, press in some raisins, or red dates, or wolfberries, and put whatever dried fruits you want. Then cover the dough with plastic wrap and cover it with a kitchen towel to effectively prevent the surface from drying out, and let it ferment in a warm place for about an hour.

This is the state of fermentation, and the volume has become significantly larger.

6. Steam in a pot of warm water, boil the water for about 15 minutes, and then start the timer, you need to steam for at least 30 minutes, or 40 minutes, when the time is up, turn off the heat and simmer for 5 minutes to get started.

If you are afraid that water vapor will drop on the surface of the cake, you can cover the plastic wrap with high temperature, poke a few small holes on it, and the holes should not be too big, so that the plastic wrap will have no effect.

6. The hair cake is steamed, cut it to show you, the cut surface is from top to bottom, there is no pudding, the pores are very uniform, can such a hair cake not be delicious?

Small Whispers:

1. The moisture content of sweet potato puree is uncertain, so the amount of milk is just a reference, and the dough should not be too thin, otherwise it will taste too sticky.