Yangmei Hair Cake

Weighing all-purpose flour

Process the bayberry first, wash the bayberry and cut off the pulp with scissors

Crush the bayberry juice into pieces

Pour the flour into the basin of bayberry, add brown sugar, baking powder and water and stir into catkins

Knead it into a smooth dough with your hands and set aside

Pour half a pot of hot water into the pot and put a steam rack to isolate the boiling water to prevent the hot water from scalding the fermented dough. Then put the flour in a plate and place it on the steam rack and ferment for 40 minutes

Ferment until 2 times to 2.5 times the original size

Wet cotton gauze and pinch dry

Put the fermented flour upside down on the gauze, take out the dough, and use your hands to dip it in water to shape it

Place the adjusted dough with gauze on the steaming rack and place decorative bayberry

Gently wrap the gauze around to prevent the flour from spreading out and losing its thickness after steaming

Steam over high heat for about 20 minutes. Turn off the heat. Do not open the lid immediately. Simmer for 3 minutes to avoid shrinkage. I am afraid that it is not cooked yet. I opened the cover halfway and pulled the cotton cloth to check the surface. Do not turn off the heat during the inspection. If there is heat, it will not shrink

After steaming for 3 minutes, open the lid, take out and let cool, cut into pieces and put on a plate

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