Penghu Brown Sugar Cake

Overview

Teacher Meng’s recipe is reduced by half. I have planned this cake for a long time, but I have been tinkering with it here and there and put it aside for a long time. I happen to have some rice noodles at home that I don’t know what to do with, so I can just use them up. I originally wanted to use a round mold instead of Teacher Meng's square mold, but I was a little worried that it would be too big. In the end, it was steamed into a thin round cake? When I was flipping the mold, I suddenly realized that I was a little stupid. Why did I have to make a whole cake? Use silicone molds to make small cakes, no need to cut, easy to use and easy to remove from the mold, even cake paper is saved.

Tags

• pastries
• baking powder
• brown sugar
• cake flour
• cooked white sesame seeds
• corn oil
• corn starch
• rice noodles
• baking soda
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Mix and sift all the powder except brown sugar and set aside

   

3. 3 Add brown sugar to water

   

4. 4 Stir until brown sugar dissolves

   

5. 5 Pour into the powder

   

6. 6 Use a whisk to stir evenly in irregular directions

   

7. 7 Add oil

   

8. 8 Gently mix evenly into a uniform batter, cover with plastic wrap and let stand for about 15 minutes

   

9. 9 Pour into the mold

   

10. 10 Sprinkle with sesame seeds

    

11. 11 Place into a boiling steamer and steam over medium heat for 25-30 minutes

    

12. 12 Turn off the flame

    

13. 13 Remove from the pan and demold