Brown sugar jujube cake(hong tang zao gao )

Brown sugar jujube cake

Introduction:

Production steps:

Step 1: wash the jujube and gently press it with a rolling pin to remove the seed.

Step 2: put the jujube meat in the soup pot and add four bowls of water to boil until there is almost no jujube in the soup. Turn off the fire.

Step 3: add brown sugar into the jujube.

Step 4: mash the jujube paste with spoon or disposable gloves, and mix the brown sugar and jujube paste evenly.

Step 5: pour 100 ml milk into the container.

Step 6: pour yeast powder into flour and stir well.

Step 7: slowly pour the mixture of jujube and brown sugar and milk into the flour and stir to form flocculent.

Step 8: stir until there is no dry flour, knead the dough into smooth dough, cover with plastic film for fermentation.

Step 9: fermentation to twice the size of the original dough, the inside into a honeycomb.

Step 10: exhaust the fermented dough and knead it into smooth dough.

Step 11: spread the cloth on the cage drawer, put the dough on it, press it with the palm of your hand to flatten it into a big round cake shape, and sprinkle with raisins.

Step 12: cover the pan and continue to wake up for 20 minutes. Open fire. Turn off the fire 25 minutes after steaming.

Materials required:

Flour: 300g

Red dates: 200g

Milk: 100ml

Mother powder: 2 teaspoons

Raisins: moderate

Brown sugar: 150g

Note: turn off the fire and close it for two minutes before opening the lid to avoid retraction.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Hong Tang Zao Gao