Zijin hair cake(zi jin fa gao )

Zijin hair cake

Introduction:

"This Zijin Fagao is a kind of pasta between steamed bread and Fagao. It's nutritious, healthy and has good color, fragrance and taste! "

Production steps:

Step 1: cut the pumpkin into small pieces, steam for about 15 minutes, and grind into pumpkin paste.

Step 2: Cool pumpkin puree, mix with 200g flour, 100g corn flour, 4G yeast and proper amount of water.

Step 3: knead the pumpkin dough and set aside.

Step 4: steam the purple potato for 15-20 minutes, and press it into purple potato paste with a spoon.

Step 5: let the purple sweet potato paste cool in the air, and mix it with 240g flour, 3G yeast and proper amount of water.

Step 6: knead the purple potato dough well and set aside.

Step 7: roll two kinds of dough into two slices.

Step 8: put the purple potato dough on top of the pumpkin dough.

Step 9: slowly roll up from the narrow side of the patch.

Step 10: double color surface roll well, this surface can do two.

Step 11: put hot water into the steamer, spread a layer of corn husk on the drawer, put the top roll, cover and ferment. In about 2 hours, the dough roll became twice as big as before. I forgot to take photos after fermentation.

Step 12: direct ignition steaming, steaming on the pot for 20 minutes, then turn off the fire, 5 minutes later you can see people!

Step 13: the cake should be fully dried and then cut into pieces, so that the cut surface is smooth and good-looking.

Step 14: how about it? The color is not bad. It's nutritious and healthy.

Step 15: the cake tastes soft and sweet with purple potato. It tastes better with condensed milk!

Materials required:

Flour: 440G

Fine corn flour: 100g

Pumpkin: about 1 / 4 Size

Purple potato: two (medium potato size)

Yeast: 7g

Water: moderate

Note: 1. The pumpkin dough is slightly larger than the purple potato dough, so that it can be wrapped; 2. The pumpkin dough, that is, the dough wrapped outside, should not be rolled too thin, otherwise the top will become soft and slide down after fermentation, and then become thin, affecting the sense of stratification; 3. The shape and taste of the two-color dough roll are better than those of steamed bread. I've seen many people make two-color steamed bread. The principle is similar to mine. I've also made two-color steamed bread. But I don't think it's as stylish as this one. This one's section is more neat and has the soft taste of hair cake. 4. I have a relatively large amount of noodles. I used a large steamer to steam two drawers.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Zi Jin Fa Gao