What kind of flour is good for making brown sugar steamed cake? Is wheat flour or corn flour good for making brown sugar steamed cake?

We all know that steamed cake is a common snack with rich flavors. Brown sugar steamed cake is one of the more popular flavors. Many people make brown sugar steamed cake at home. There are certain skills and requirements to make brown sugar steamed cake, especially the choice of flour. So what kind of flour is good for making brown sugar steamed cake? Let's take a closer look!

What kind of flour is used to make brown sugar cake

Wheat flour is most suitable.

It is recommended that we use wheat flour when making brown sugar steamed cake. If possible, it will taste better after using a little cake flour. When making brown sugar steamed cake, the color is generally the rich color of brown sugar, so it is more appropriate to put in the melted brown sugar water. It is also recommended not to add milk. If the sweetness is not enough after adding a little brown sugar, you can add a little white sugar. This will make the brown sugar steamed cake taste better. In order to increase the egg flavor of the brown sugar steamed cake, the taste will make people feel very delicious.

Can I use corn flour to make brown sugar cake?

The steamed cake made with cornmeal is also very delicious, but for cornmeal steamed cake, we need to add a little eggs, milk, and white sugar to it to achieve a better effect. However, if we use cornmeal to make brown sugar steamed cake, because cornmeal is a coarse grain, and if we don’t add ingredients such as brown sugar, white sugar or milk, the sweetness of the cornmeal itself is not enough. Therefore, when making cornmeal steamed cake, a lot of ingredients are usually added to it to mix it. So when we eat this steamed cake, we need to add a little eggs, milk and brown sugar. But if we add brown sugar, we will find that the color will be much worse than the color before adding milk and eggs, because adding them will make the color of brown sugar obviously lighter, and the cornmeal added will absorb more water, so the brown sugar steamed cake we make is still relatively dry, so it is not recommended to add these ingredients as seasoning, which will make the effect of the brown sugar steamed cake much worse, and it is not recommended to use cornmeal to make it.

Can rice flour be used to make brown sugar steamed cake?

Generally, we can use rice cake to make bowl cake, but it will still be a little sticky. Generally, we will find that the water content of bowl cake is relatively high and it tastes a little sticky and soft. We will find that the dough effect of the bowl cake made of rice cake is worse than that of wheat flour. Generally, we will not use rice cake to make this delicious steamed cake, because when we press the steamed cake, we can feel a soft and rebound effect. So when we make this bowl cake, we generally cannot reach that softness, so it is recommended not to use rice flour to make brown sugar steamed cake. And the right amount of brown sugar can have a fermentation effect, but if the fragrance of rice cake and the sweetness of brown sugar are put together, the taste we make will be a bit greasy, so when we make brown sugar steamed cake, it is not recommended to use rice flour.

How to make brown sugar steamed cake

Ingredients: 500g flour, 140g brown sugar, 5g yeast, 3g aluminum-free baking powder, 2 eggs, 330ml water, some jujube

Step 1: Pour clean water into a small soup pot and heat it. Add the brown sugar water and stir until there are no particles. Turn off the heat and let the sugar water cool to about 35 degrees.

Step 2: Pour the yeast into the brown sugar water, let it sit for two minutes until the yeast melts automatically, pour the baking powder into the flour and stir evenly, beat in the eggs first, stir evenly, then pour in the brown sugar yeast water all at once.

Step 3: Use chopsticks or a whisk to stir the flour into a thick batter without any particles. Cover with plastic wrap and set aside to rise until it is 2.5 times larger.

Step 4: Stir the bubbles in the fermented batter until they disappear. Brush the container or mold with oil, pour the batter into about half of the container, smooth the surface with a silicone spatula, or you can use your hands to oil the surface, then seal it again and ferment for about half an hour.

Step 5: When the batter fills 70% of the container, place the prepared red dates on the surface of the batter, steam it in a pot with cold water for half an hour over high heat. Do not open the pot immediately after turning off the heat. Take it out after three minutes to effectively prevent the steamed cake from shrinking when it gets cold.

Tips for making steamed cake:

Add eggs when kneading the dough. The texture of the steamed cake will become more flexible. You can also use yeast alone. With baking powder, the batter will be more fluffy and softer. If you don't like baking powder, you can leave it out. The amount of brown sugar can also be increased or decreased according to your taste. I personally think this sweetness is just right. Never fill the container with batter. When steaming, the batter will ferment and become fluffy again, and the lid will be lifted. The place where it touches the lid will be wet by the steam.