The practice of steamed sponge cake of red jujube corn

The practice of steamed sponge cake of red jujube corn

With makings 

Low muscle flour

170 overcome

Corn flour

30 overcome

In vain saccharic

40 overcome

Yeast

2 overcome

Rinse

200 overcome

The practice of steamed sponge cake of red jujube corn 

  1. Dissolve with clear water yeast and saccharic

    The practice measure of steamed sponge cake of red jujube corn 1

  2. Mix corn flour and flour together

    The practice measure of steamed sponge cake of red jujube corn 2

  3. Will yeasty water is irruptive in mixed powder

    The practice measure of steamed sponge cake of red jujube corn 3

  4. With chopstick agitate even

    The practice measure of steamed sponge cake of red jujube corn 4

  5. The currant that drop a point or red jujube are broken go in mix divide evenly

    The practice measure of steamed sponge cake of red jujube corn 5

  6. Enter panada the container that wiped oil

    The practice measure of steamed sponge cake of red jujube corn 6

  7. Wet cloth hair reachs one times height on the lid

    The practice measure of steamed sponge cake of red jujube corn 7

  8. Enter boiler evaporate 20 minutes, stew 5 minutes

    The practice measure of steamed sponge cake of red jujube corn 8

  9. Buckle after air is cool come out stripping and slicing can

    The practice measure of steamed sponge cake of red jujube corn 9

Small stick person

1, the rare consistency of panada can do wet be fond of to adjust by his mouthfeel;
2, without corn flour, usable and other thick bean jelly is replaced, wait like black ground rice, bucket wheat flour, OK also and direct shortbread is replaced, the flour that chooses here is low muscle flour, suit to make steamed sponge cake quite, can replace what do not have low muscle really with common flour;
3, corn flour is not corn starch, two different matters.
4, buckle when coming out, usable knife is inserted from bowl flank, auxiliary outside prize, can go to the lavatory bowl;

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