How to prevent the steamed cake from having a rough and inelastic taste?

Steamed cake is a common snack in life. It tastes sweet and delicious, and has a soft and sticky texture. It is very delicious and is loved by people. Many people often eat steamed cake, especially for breakfast in the morning. Some people make steamed cake at home, but why does the steamed cake taste rough and inelastic? Let's take a closer look!

Why is the taste of the steamed cake rough and inelastic?

1. Over-fermentation or under-fermentation of steamed cakes can easily cause the texture of the steamed cakes to be rough. Under-fermentation will make the steamed cakes unable to reach the ideal fluffiness; over-fermentation may cause depression, collapse, large pores, and sour taste.

2. When steaming the steamed cake, too much water vapor will enter, which will easily cause the cake to collapse and lose its elasticity. In serious cases, the yeast will be scalded to death, making it impossible for the steamed cake to form a fluffy texture.

3. If the steamed cake is not cooked through, it will easily become sticky and damp inside and lack overall elasticity.

4. The problem of ratio. A good ratio is an important condition for making steamed cake delicious, and this requires constant exploration.

5. If the steamed cake ingredients are over-mixed, the flour will become glutenous, causing the steamed cake to have a rough texture.

How to avoid the cake from being rough and inelastic

1. Carefully ferment the steamed cake. Generally, it is fermented to twice the original volume. The fermentation time varies according to the ambient temperature, mainly depending on the state. In winter, fermentation can be placed in a closed, warm and humid space such as a fermentation box, oven, steamer, etc.

2. When steaming steamed cakes, you can cover them with plastic wrap to prevent too much moisture from entering, which will affect the fluffiness and growth of the cakes and thus affect the taste.

3. Steam the steamed cake until cooked, and simmer for a few minutes before serving. Steam over high heat throughout the process, and keep the heat high!

4. Make the steamed cake recipe in a reasonable proportion. If you have tried it a few times and find it good, you can save it for use.

5. Mix the steamed cake ingredients evenly until there is no dry powder and it becomes a sticky batter. (Except for rice steamed cake)

How to make steamed cake soft and delicious

Flour configuration and cornmeal selection

The ratio of cornmeal to white flour is 1:0.3. If too much white flour is added, the steamed cake will become sticky. When using cornmeal, it is best to choose the kind of cornmeal with smaller particles. Here, most of us will choose cornmeal made from "small corn slag" for secondary processing. "Small corn slag" is cornmeal with coarser particles. It is not made from whole corns, but from selected corn kernels. It has no corn cobs and is of very good quality. The cornmeal made from "small corn slag" for secondary processing is golden in color and has a strong cornmeal flavor.

Fermentation method

When making cornmeal steamed cake, white flour and cornmeal must be fermented at the same time. Now "old fertilizer" is rarely used as a leavening agent. We can use yeast to make the dough. The amount of yeast used is the same as that for fermenting white flour. The ratio of flour to yeast is about 100:1.5_2.0. Do not put too much or too little yeast. It must be placed according to the proportion, otherwise it will affect the fermentation effect of the flour. When fermenting flour, you can add a small amount of white sugar, which can make the steamed cake sweeter and also make the fermented flour more fluffy.

Ways to make dough

When making steamed cakes, you need to add more water than when fermenting white flour. This will allow the corn flour to absorb more water to avoid the corn flour having a rough taste. Therefore, the dough should be made softer. The kneading method is not to knead the dough, but to stir it with chopsticks, and finally knead the dough evenly.

Dough proofing

After the dough has fermented, do not knead it, but use the "poke the dough" method to operate it. "Poke the dough" means to press down with your fist to break the horizontal force of the dough, so that the dough is soft and has less gluten. After the dough is arranged, it needs to be placed in a place with a higher temperature and let it rise again for half an hour. This will allow the dough to rise for the second time, making the steamed cakes softer and more elastic.

Steaming of steamed cake

Because the dough for making steamed cakes is relatively soft, we need to use suitable containers when steaming them. Square or round stainless steel containers will do. Place a wet gauze in the container, and then put the prepared dough in the container. Steam it over high heat for about twenty minutes until it is cooked.