FLUFF caramel cotton candy brown sugar Steamed Chinese sponge cake
2024-09-06 03:01:30 438
The combination of Chinese and Western Fluff caramel cotton candy brown sugar Steamed Chinese sponge cake (8 inches) doubles the taste< br>
Details of ingredients
Technique
Steps to make FLUFF caramel cotton candy brown sugar Steamed Chinese sponge cake
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1. Chef machine kneading: yeast and flour mixed evenly![]()
2. Pour in brown sugar water below 30 degrees Celsius (add 80 grams of brown sugar to 210 grams of warm water) and overheat to avoid burning the yeast![]()
3. To increase the soft and moist taste of Steamed Chinese sponge cake, add 10g caramel flavored fluff cotton candy![]()
4. The chef machine first rotates at low speed for 3 minutes in first gear, then rotates at second gear to form a smooth dough of about 9 minutes![]()
5. Add 10 grams of brown sugar and a little chopped red dates. If you don't like red dates, you can skip them. Suggest the chef to mix well at low speed on the first gear of the machine![]()
The kneaded batter is very thin. Lay oil paper on the bottom of the 8-inch low cake mold, pour in the batter, and use a scraper to tidy it up slightly![]()
7. Cover with plastic wrap and open the oven for fermentation without preheating for about 60 minutes, and the fermentation time is about twice as long![]()
8. The top of the post is covered with cling film, and pulling out the cling film will reveal a well fermented and brushed state![]()
9. Spread half cut red dates and raisins on the surface, sprinkle some osmanthus and brown sugar. Don't sprinkle too much brown sugar to avoid sticking to the edge of the mold![]()
10. Heat the pot over high heat with boiling water, then place the mold in a steamer and turn it to medium high heat for about 30 to 35 minutes. Turn off the heat and let it sit for 33 minutes![]()
11. Steam breakfast overnight and it will become soft![]()
12. Finished product drawings
