How to make delicious cakes, home-made recipes for golden cakes

First type:

Recipe:

Coconut juice (Quida brand) 600～625ml

Salt 7.5g

500g cassava flour

500g eggs

400g sugar

40g butter

5g dry yeast

1. Add dry yeast to 30ml warm water, mix well, and set aside for fermentation.

2. Boil coconut milk and salt over low heat for about 5 minutes. Add butter and turn off heat. Let cool, then add tapioca flour and mix well.

3. Put the eggs and sugar in another large bowl and beat with a whisk until the milk becomes white and thick.

4. Pour coconut milk powder slurry and yeast water into the large bowl of egg slurry, continue beating with a whisk for 5 minutes or until mixed, cover the large bowl and ferment until doubled in size (about 1 hour).

5. During the fermentation period, the batter should be frothed from time to time, 3 to 4 times, in order to mix the yeast and the batter evenly.

6. Grease a baking pan with butter (no need to put a paper bottom), pour in the batter and ferment until doubled in size. Place it in a 200°C oven and bake for about 15-20 minutes, then turn on the heat for the last 3 minutes. The pastry is baked to golden brown. Take it out and let it cool before cutting into pieces. If the golden stripes are clearly visible, it is successful.

Second type:

Ingredients: 150 grams of eggs, 150 grams of sugar, 150 grams of flour, 10 grams of fruit (or preserved fruit), and 10 grams of walnut kernels.

Preparation:

1. Beat the egg whites into foam, which is egg paste, and cut the fruit and walnut kernels into small cubes. Stir the sugar and egg yolks evenly, add the flour and stir evenly, and finally add the egg yolk paste and stir evenly.

2. Put the steamer on the fire, soak the cage cloth and unfold it. Use bamboo slices to make a bottomless mold, place it on the cage cloth, pour step 1 into the mold, and sprinkle in fruit ingredients and walnuts. Kernels, steam for 10 minutes. When serving, cut into required shapes and put on a plate

Ingredients: 1000 grams of cornmeal, 500 grams of white flour, about 100 grams of flour fertilizer, 2 tablespoons of baking soda

Method:

1. First, blanch the cornmeal in boiling water until it is more than half boiled.

2. Add white flour and remaining cornmeal, pour in flour diluted with cold water and cold water to form a dough. Leave to ferment in a warm place for about 4 hours.

3. After the dough is ready, add baking soda and water, mix well and let it wake up for a few minutes.

4. After adding water to the steamer and igniting it, place the noodles in the steamer and pat them flat. After boiling the pot, steam for 22 minutes and it will be cooked.

1. Fresh steamed buns are cold

Thaw setting: place in a plastic bag and heat for 1.5 minutes

2. Refrigerated steamed buns

Thawing gear: Place in a fresh-keeping bag and heat for 2 minutes

3. Frozen steamed buns:

Thawing gear: First, quickly put the frozen steamed buns in cold boiling water. Put it in a plastic bag and heat it for 3 minutes

Reminder: 1. Do not heat it over medium or high heat. Such heating will cause the steamed buns to dehydrate quickly, and the middle of the steamed buns will become hard, and in severe cases, they will bite. Not moving.

2. After taking out the heated steamed buns from the microwave oven, take them out quickly, otherwise the heat of the heated steamed buns will be trapped in the bag and the skin of the steamed buns will be soaked in soda water. White, loses original flavor and is not delicious.