Ingredients
Steamed bun flour (medium flour) ( 350g ) | Angel high sugar resistant yeast ( 5g ) |
| Brown sugar (melt with water) ( 80g ) | 35 Boiling water (in brown sugar) ( 210 grams ) |
fluff marshmallow (caramel flavor) ( 10g ) | Brown sugar (added to the dough) ( 10 grams ) |
Raisins ( A few ) | Red dates ( a little ) |
8-inch cake removable bottom mold ( 1 piece ) |
How to make brown sugar cake (8 inches)
1.Knead the dough with a chef's machine: add yeast and flour and stir evenly...
2. Pour brown sugar water below 30 degrees (210 grams of warm water plus 90 grams of brown sugar) and overheat to avoid scalding the yeast.
3. In order to increase the soft and moist texture of the cake, add 10 grams of caramel-flavored fluff.If you don’t have any friends, you don’t have to add them.
4. Knead the mixer at low speed for 3 minutes at low speed and then at speed 2 until 9 Divide the dough into left and right pieces...
5.Add 10 grams of brown sugar and a little chopped The red dates...you can omit the red dates if you don’t like them.It is recommended that the kitchen machine mix at low speed 1.
6.The kneaded batter is very thin.Line the bottom of an 8-inch low-rise cake mold with parchment paper, pour in the batter and trim it with a spatula.
7. Cover with plastic wrap (remember: when the dough is close to the plastic wrap) Tear it off, otherwise it will stick to the plastic wrap)...Turning on the oven fermentation function does not require preheating for about 60 minutes, and it will be almost ready until the mold is full.
8.It was so full that the top stuck to the plastic wrap, (don’t be like me) Don’t forget to tear it off in advance)
9. Spread halved red dates on the surface.Raisins, sprinkle some osmanthus and brown sugar.Don't sprinkle too much brown sugar to avoid sticking to the edges of the mold.
10. Boil water in the pot over high heat, put the mold in the steamer and change to medium high heat Around 30 to 35 minutes.Turn off the heat and simmer for 3 minutes.
11.After overnight...steam breakfast until soft.
Tips
I have been using fluff recently and I like its taste.Fluff marshmallow is a popular syrup abroad.Adding a small amount can increase the viscous and moist taste.The texture is relatively fluffy without the addition of this product.They are all delicious too.If you don’t have a chef’s machine, you can use a bread machine because the dough is relatively soft.If you don’t have one, it will be more laborious to mix it manually with chopsticks.If there is no oven, fermentation can be done in a pot heated to about 30 degrees and covered with a lid.Since the temperature of the environment will be different, the water absorbed by the flour will also be different.Whether the fermentation is completed can depend on the height of the mold.The batter is about 2 times as high as before and is basically ready.Okay, no more verbosity, friends who like it can try it!
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