Soft and glutinous Q bomb, non-sticky brown sugar mala cake, simple to make, soft and chewy

First of all, prepare: 170 grams of cake flour, 85 grams of tapioca flour, 10 grams of milk powder, 100 grams of brown sugar, 15 grams of sugar, 230 grams of hot boiled water, 3 grams of yeast, 5 grams of aluminum-free baking powder, and 15 grams of corn oil.

In the first step, roll out the brown sugar into powder with a rolling pin, boil a pot of boiling water, pour 230 grams of brown sugar into it, stir until it melts, and let it cool.

The second step, after cooling, sift in the cake flour, tapioca flour, milk powder, yeast powder with a sieve, stir well, no dry flour, cover with a lid, and put it in a warm place to ferment for about an hour.

The third step is to add enough water to the pot and bring it to a boil over high heat. After the leavened batter, stir it with chopsticks in one direction and exhaust it.

Fourth, take a small bowl, scoop a spoonful of fermented batter, add aluminum-free baking powder, stir well, then pour into the remaining batter, continue to stir, stir to blend completely, add corn oil, and finally stir into a delicate and smooth batter.

The fifth step is to take a mold, spread a layer of oil-absorbing paper, pour all the stirred batter into it, scrape it flat with a spatula, shake it a few times, shake out bubbles, put it in a pot that boils water in advance, steam it for 25 minutes through the curtain, simmer for another five minutes, open the lid and get out of the pot.

After cooling, the mold is removed, cut and eaten, look at this cut surface, very delicate small pores, not as big as the hair cake, there is no precipitation at the bottom, the elasticity is very good, soft and glutinous.