Raisin and buckwheat flour cake(pu tao gan qiao mai mian fa gao )

Raisin and buckwheat flour cake

Introduction:

Production steps:

Step 1: melt the yeast and sugar in warm water below 40 ℃ for 5 minutes.

Step 2: mix low gluten flour with buckwheat flour. Add the yeast water and stir well.

Step 3: Sprinkle half of the soaked raisins into the flour paste and stir well.

Step 4: pour the batter into the oil container, cover it with a wet cloth, and ferment in a warm place to double the size. Finally, sprinkle the batter with the other half of the raisins.

Step 5: put cold water into the pot, steam the fermented batter in a container for 30 minutes, turn off the heat and simmer for 5 minutes.

Materials required:

Low gluten flour: 200g

Buckwheat flour: 100g

White granulated sugar: 30g

Fast dry yeast: 4G

Warm water: 300g

Raisins (foam): moderate

Precautions: 1. Buckwheat flour in the formula can be replaced by other coarse flour, such as corn flour, black rice flour, etc. Low gluten flour can also be replaced by ordinary flour. 2. Raisins can also be replaced by other ingredients, such as red dates, longan, etc. Let's give full play to our imagination! 3. If you are worried that the cake is not steamed, you can steam more time.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Pu Tao Gan Qiao Mai Mian Fa Gao