Using 100 grams of tapioca flour to make a cake has a special Q elastic taste, which is much better than that made of pure flour

Share with 100 grams of tapioca flour to make a cake, the taste of the special Q bomb, much better than pure flour, and the method is particularly simple, stir and stir, and then steam on the pot, as long as a fermentation, do not worry about over-hair, the taste is sour, and with the addition of tapioca flour, the taste is special Q bomb, let's take a look at its practice

——[Home-style improved version of the hair cake]——

Ingredients: 100 grams of tapioca flour, 230 grams of plain flour, 310 grams of boiling water, 90 grams of brown sugar, 3 grams of yeast powder

[The steps are as follows]:

1. Put the prepared brown sugar into a larger basin, pour boiling water, stir with a manual whisk until the brown sugar melts, if there is sediment, it is best to sieve it again, and the finished product will look better

2. Add tapioca flour while hot, stir well again, add tapioca starch while hot, it can be mixed more easily, and cool to 50 degrees naturally

3. Add the prepared flour again, stir again until there is no dry powder, at this time the batter is already warm, and then you can add yeast, the yeast can not be added too early, otherwise it is easy to scald the yeast to death, resulting in no hair, and the temperature should not exceed 35

4. Fully stir evenly, you can stir for a while, be sure to dissolve the yeast, the yeast is not dissolved, it will affect the fermentation later, and finally the state of mixing, no dry powder, very smooth and delicate

5. It is best to cover a lid on the top to prevent it from drying and hardening the surface until it is fermented to 2.5 times the original size

6. Now the temperature is 35 degrees, and it will ferment in 20 minutes, and then stir it with chopsticks to discharge the large bubbles in the batter, and mix it to the size when it is not fermented

7. Prepare another plate, pour some oil, wipe it evenly with a brush to prevent sticking, pour the batter into it, drop it a few times, shake out the big bubbles, and no longer need to ferment

8. Put cold water into the steamer, cover it with a lid to prevent water vapor from dripping, start the timing from steaming, steam for 25 minutes, poke it with chopsticks, and it will be cooked without adhesions

9. Take it out and let it cool a little, it is easy to demold, buckle it upside down on the board, cut it into the desired shape, match it with milk and yogurt, and use it to make afternoon tea, or breakfast is very good!