Easy to make afternoon tea: natural fermented carrot cake(xia wu cha qing song zuo tian ran jiao zhong hu luo bo si dan gao )

Easy to make afternoon tea: natural fermented carrot cake

Introduction:

"I made it last weekend when I came to dinner. When she came home for afternoon tea, I made crispy egg rolls, cake rolls, milk tea and this radish cake. Knowing that the girl didn't eat carrots, she made this cake to amuse her^_ ^The surface is smeared with lemon vanilla cream. It's snowy. It looks good and tastes delicious. After eating two pieces, a woman asked me, "what is this made of? It looks good and delicious! " I snicker: "almonds, raisins..." the woman said, "well, it's a good thing!" And I said, "and... Shredded carrots." A woman blew up, "ah, carrot???" And then hit it hit it mouth, aftertaste aftertaste said: "no carrot flavor ah." Hey, hey, girl, if you can make it taste like carrot, will you still eat it? O(∩_ ∩)O”

Production steps:

Step 1: pour the natural yeast seeds, oil, salt and sugar into a container and mix well with an egg beater.

Step 2: pour in the egg and vanilla essential oil.

Step 3: mix well to form a uniform surface paste, lift and drop linearly.

Step 4: dry clean the grapes, crush the almonds, mix the medium powder and baking soda and sift.

Step 5: pour the raisins, shredded carrots and almonds into the batter in step 3 and mix well.

Step 6: sift in the sifted medium flour and baking soda.

Step 7: mix well, pour into the mold, put into the middle and lower layer of the oven preheated at 174 degrees, 30 minutes to 40 minutes, insert toothpick, take out and hang out without cake paste. Tin paper can be covered in the middle according to the coloring condition.

Materials required:

Corn oil: 80g

Sugar: 60g

Natural yeast: 85g (100% water powder ratio)

Egg: 80g

Medium flour: 100g

Vanilla essential oil: 1 drop

Salt: 1 / 6 teaspoon

Baking soda: 1 / 3 teaspoon

Raisins: 75g

Shredded carrot: 60g

Almond: 20g

Note: 1, the amount of oil formula is 96g, egg formula is about 55g. I reduced the oil and increased the eggs. 2. The amount of sugar is 100g, I reduced the amount, I feel the sweetness is almost the same. 3. It can be eaten directly after preparation, but the author of the original recipe (Dejie) strongly recommends adding cheese cream. I think that must be a good taste, but it happened that there was cheese at home, so I used lemon vanilla cream. The clear and refreshing taste was very good with the warm cake. Cut into small pieces for easy sharing. 4. Baking soda must be added. This cake is fluffy with baking soda and acid (natural yeast) combined with bubbles. 5. On the one hand, it can moisten the tissue, on the other hand, its slightly acidic taste can offset part of the sweet and greasy, so its effect can not be underestimated. However, there is no need to use highly active yeast seeds. It's "waste utilization" to use discarded ones. 6. The cultivation methods of natural yeast are as follows: http://home.meishichina.com/space-305800-do-blog-id-230580.html . 7. Use medium powder, otherwise you can't hold up so much shredded carrots, and the finished product will not be fluffy.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Xia Wu Cha Qing Song Zuo Tian Ran Jiao Zhong Hu Luo Bo Si Dan Gao