Cake making method

First, the raw material formula 1 kg of fresh eggs, flour (ordinary powder) 0.8 kg, 0.9 kg of white sugar, 100 grams of water.
Second, the operating point
1, beat the egg slurry. Wash the fresh eggs with clean water and pour them into the container. Add white sugar. Use a few pairs of chopsticks to whip slowly in one direction. Fill the air. Wait until the liquid is ready before adding water. Continue to beat. Until the egg liquid becomes a foamy viscous gel, the volume increases 1.5-2 times than before. The whipping time is about 20 minutes, and the time is too short to inflate. If the time is too long, flour will tend to crunch and the sugar molecules will re-agglomerate and sink, resulting in precipitation, which will make the finished product not reach the loosening requirements.
2, transfer paste. When the whetling of the egg liquid passes, the sifted flour is immediately mixed in. The mixing time is short and the mixing speed is slow. Mix well. After adjusting the batter, it should not be put for a long time. Immediately enter the mold to prevent it from sinking and affect the loosening of the finished product.
3, into the mold steaming. The mold (small square wooden frame, high 3 cm) wash dry, on the steaming table, pad clean steaming cloth (gauze soaked with water), until the water in the steamer boil, the batter poured into the shop Steamed cloth in the wooden frame, with a spade or wooden spatula batter flattened, thickness of about 1.5 cm, cover and stir the atmosphere after steaming 15-20 minutes, with thin bamboo sticks into the cake center, after extraction, if the bamboo stick on Unclear adhesions indicate that the cake has been cooked and that the fire can be ceased; if bamboo sticks have paste-like adhesions, steaming should continue.
4, cut the plate. The steamed cake is buckled on the panel, the steaming cloth is removed, and a rectangle of 4 cm 7 cm is cut with a knife. After cooling, it is placed in the pan and can be eaten. The finished product is light yellow in color, regular in shape, neatly cut, uniform in thickness, uniform and dense in internal tissue pores, and elastic, free of flour, sugar, etc. It is soft, sweet, pure in taste, and has no peculiar smell.

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