Can pumpkin cake be added with rock sugar water? What are the requirements for adding rock sugar water to pumpkin cake?

We all know that there are many flavors of steamed cakes, and pumpkin steamed cake is a very popular one. Many people like to eat pumpkin steamed cake. There are certain skills and particularities in making pumpkin steamed cake, especially the use of ingredients and condiments. So can rock sugar water be added to make pumpkin steamed cake? Let's take a closer look!

Can I add rock sugar water to pumpkin cake?

Yes, since adding an appropriate amount of white sugar can promote fermentation, then adding rock sugar is also okay. The production of rock sugar just requires a few more steps than white sugar, and it has fewer impurities than white sugar. However, the amount of rock sugar cannot be added randomly, and the weight of water is also limited.

Why is the amount of rock sugar and water so important? Let's analyze it from the following two aspects:

(1) Do not use too much rock sugar, otherwise it will affect fermentation

Because pumpkin steamed cake is made of pumpkin and flour, then fermented with yeast and then steamed, the fermentation results are very important if you want the pumpkin steamed cake to taste soft and delicate. The fermentation effect is not only affected by factors such as temperature and humidity, but also has a lot to do with the sugar content. Adding sugar appropriately can increase the activity of yeast and promote fermentation. If the sugar content is too high, the fermentation effect will be counterproductive (unless you use high-sugar tolerant yeast to make high-sugar steamed cake). If you use ordinary yeast, add 1 gram of sugar to 100 grams of flour, and use a maximum of 20 grams of sugar. Therefore, if you want to use rock sugar when making pumpkin steamed cake, the amount of rock sugar cannot be too high.

(2) The amount of water is important if you want the steamed cake to be soft and not sticky

The characteristics of steamed cakes are needle-like holes, fresh and fragrant smell, sweet but not greasy, glutinous but not sticky. In order to achieve needle-like holes, the ratio of flour and water and the fermentation results of the dough are very demanding. If too much water is added, even if it is fermented well, the steamed cake will still be sticky after being steamed. Therefore, if you want the steamed cake to be delicious, the water used to make the steamed cake should not be excessive, and the batter should be thick rather than thin. Many recipes on the Internet are to spread the flour of the pumpkin steamed cake into a yogurt-like batter, but it is difficult to succeed in steaming cakes with this batter. The batter must be made very viscous, and the batter will not flow out when the bowl is tilted. Only then will the steamed cake be soft and delicious, so rock sugar water cannot be added casually.

What are the special requirements for adding rock sugar water to pumpkin cake

It is OK to add rock sugar water to pumpkin cake, of course there are 4 prerequisites:

1. The amount of rock sugar = the amount of white sugar in the original recipe

The amount of rock sugar water is used to replace the sugar and water in the original recipe, or it can be basically the same. Both ingredients are sucrose, and the sweetness is not much different, so they can be replaced in equal amounts. We must know that rock sugar water represents sugar + water, which are divided into dry and wet materials. We must find the ingredients in the original recipe that match them to replace them.

2. The amount of rock sugar water = the amount of white sugar water in the original recipe (white sugar + water/milk)

Keeping the two in equal amounts is to prevent the dryness and wetness of the recipe from changing significantly, increasing the success rate of the production. When boiling rock sugar water, you can use a little more water, because some water will evaporate during boiling, and then weigh out the required amount.

3. After boiling the rock sugar water, cool it down to below hand temperature before mixing it with other ingredients.

This is because yeast is likely to die and lose its effectiveness if exposed to high temperatures, resulting in poor fermentation results or unsuccessful fermentation.

4. If the recipe does not use water or milk but eggs, it is not recommended to replace it with rock sugar water. The density of the two is different and it is difficult to convert the amount.

Basically, as long as the above 4 prerequisites are met, there is absolutely no problem in adding rock sugar water to pumpkin steamed cake!

Pumpkin steamed cake (with rock sugar water)

Ingredients:

Pumpkin (net weight) 200g, all-purpose flour 185g, water 80g, rock sugar 30g, yeast 3g.

Tips: Finally, take 95g of rock sugar water.

Red dates: appropriate amount (for decoration)

Production steps:

1. Cut the pumpkin into thin slices, cover with plastic wrap and steam it, then mash it while hot.

2. Pour rock sugar and water into a milk pan, cook over medium-low heat until the rock sugar melts, then turn off the heat. Weigh 95g of rock sugar and set aside until it is below hand temperature.

3. Pour pumpkin puree, all-purpose flour, yeast and rock sugar water into a bowl in turn, mix evenly until there is no dry powder and it becomes a sticky batter.

4. Cover with plastic wrap and let rise in a warm place until it doubles in volume.

5. Place halved red dates on the surface for decoration.

6. Steam in a steamer over high heat for 30 minutes, then simmer for 3 minutes before serving.

7. After cooling, remove from the mold and cut into pieces for consumption.

Tips:

1. The rock sugar water must be kept below hand temperature to avoid scalding the yeast.

2. Fermentation is difficult in winter. You can use the fermentation function of the oven, steamer, fermentation box, etc. to create a warm and humid environment to help normal fermentation.

3. The fermentation time is not fixed. The key is to look at the state. It is OK when the volume doubles and there is a honeycomb structure. The fermentation temperature should not exceed 35 degrees to prevent the yeast from being too "excited" and causing over-fermentation.

4. Whether it is insufficient or excessive fermentation, it is easy to cause the texture to be rough, large holes, and rough taste, so it is very important to certify the fermentation well.

5. There are not many skills in making steamed cake. If you think it is troublesome to boil rock sugar water, you can directly use 30g of white sugar (or the common granulated sugar at home) and 65g of milk to replace the rock sugar and water in the recipe. The recipe takes into account that boiling rock sugar water will evaporate water, so a surplus reserve is made.