Ingredients:
All-purpose flour: appropriate amount; Stick noodles: appropriate amount.
Accessories:
Milk powder: appropriate amount; Yeast: appropriate amount; Eggs: appropriate amount.
Flavor: original; Cooking method: steaming; Time-consuming: several hours; Difficulty: simple.
Steps for cooking steamed sponge cake
One bowl of all-purpose flour, one and a half bowls of stick noodles, two handfuls of milk powder, one small bag of yeast powder, and one egg.
Mix warm water into a thicker paste, and it should be a little thick.
In order to ferment quickly, we use a steamer to heat some water, about fifty to sixty degrees, and turn off the heat. Put the well-mixed dough on the steamer and cover it to accelerate fermentation. After about twenty to thirty minutes, stir it with chopsticks. If there are honeycombs inside, it is fermented well.
Stir the dough that has been fermented once and ferment it for the second time. When it is twice as large, it can be steamed in a pot for about thirty minutes.
Since my mother-in-law has high blood sugar, my steamed sponge cake has no sugar or jujube. Those who like sweet taste can add sugar, jujube, or other favorite ingredients. Milk can also be used instead of water when mixing the dough. After steaming, use a silicone spatula to remove the mold from the sides.
Turn the mold over to remove it. When fermenting for the second time, we can change to another container, brush oil around it, and lay special paper on the bottom for easy demolding.
When cut open, it is very soft and the honeycomb is good. It proves that it is well fermented.
Without sugar, it is healthier for diabetic patients.
