Sesame brown sugar steamed cake(zhi ma hong tang jiu niang zheng gao )

Sesame brown sugar steamed cake

Introduction:

"It's another pile of rice grains made from wine. I don't know what to do. Sigh, suddenly thought of making steamed cake, the last white sesame, together to solve. In fact, that's what muffin did. It's just a change from baking to steaming. It is said that wine can produce blood, and brown sugar has the function of nourishing blood. Two phase combination, presumably to blood is also good. Brown sugar color is not particularly deep, steamed color is much lighter than imagined. It rises and shrinks back. It looks like glutinous rice cake. Eat it while it's hot. It's soft and glutinous. There are grains of rice and sesame seeds in it. It seems that it's not bad either. "

Production steps:

Step 1: Materials

Step 2: pour water and brown sugar into a large bowl and stir well

Step 3: add oil,

Step 4: mix well

Step 5: pour in the rice grains

Step 6: disperse the rice grains and stir evenly

Step 7: mix the flour and baking powder and sift into a bowl

Step 8: mix well

Step 9: add sesame and mix well

Step 10: pour into the mold, 8 points full

Step 11: put into a boiling steamer and steam over high heat for about 15 minutes

Step 12: cooked and flameout

Step 13: remove and sprinkle a little white sesame

Step 14: cool slightly and demould

Materials required:

Brown sugar: 50g

Water: 110g

Corn oil: 15g

Fermented rice: 75g

Medium gluten powder: 75g

Cooked sesame: 1 tsp

Baking powder: 1 / 2 teaspoon

Note: brown sugar need to be chopped in advance, some small particles but no harm. When brown sugar and water are mixed and stirred, a few small particles can be retained without complete dissolution. After steaming, let it air for a while, it's easier to demould.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Zhi Ma Hong Tang Jiu Niang Zheng Gao