Put 80 [brown sugar] in a bowl, add 260g [boiling water] and stir until the brown sugar is completely melted, and leave it at normal temperature for later use.
(If you like sweet, add more brown sugar, otherwise add less brown sugar)
brown sugar marathon cake (traditional cantonese pastry)
The brown sugar marathon cake is a traditional cantonese tea house snack and a famous snack. it is very similar to the brown sugar cake. the two methods are almost the same, except that part of the flour used to make the brown sugar cake is replaced by tapioca flour, which tastes a little Q-bomb and chewy. The main material of brown sugar marathon cake is flour tapioca starch. The ratio of these two kinds of flour is not strictly distinguished, about 2:1, or 3:2, or even 1:1. If there is more flour, it will be close to the taste of brown sugar cake. If there is more cassava flour, it will feel more like Q-bomb and can be matched according to one's own preferences. Although brown sugar marathon cake is very similar to brown sugar cake, it is more popular with everyone. Its appearance and taste are better than brown sugar cake. Now let's see how it is made.
Food Ingredients
plain flour
200g
tapioca starch
100g
brown sugar
80-100g
Yeast (high sugar tolerance)
3 grams
Aluminum-free baking powder (optional)
3 grams
Edible oil (optional)
15 grams
Boiled water
260g
Step
1
2
Add 200 grams of [ordinary flour], 100 grams of [cassava starch] and 3 grams of [yeast] into the bowl, stir and mix evenly,
Then pour in the cooled [brown sugar water] and stir while pouring.
(brown sugar water to cool to 35 degrees below, otherwise the temperature is too high will burn dead yeast.)
Then pour in the cooled [brown sugar water] and stir while pouring.
(brown sugar water to cool to 35 degrees below, otherwise the temperature is too high will burn dead yeast.)
3
Stir to a smooth, grain-free state (a bit like yogurt)
4
Cover with plastic wrap to wake up twice as big (about 40 minutes, extended in winter).
5
After the batter wakes up, add 3g of [baking powder] and 15 ml of [edible oil], stir evenly and exhaust.
(Stir here for a while, try to exhaust the gas inside, otherwise there will be relatively large hollow pores inside)
(Stir here for a while, try to exhaust the gas inside, otherwise there will be relatively large hollow pores inside)
6
Prepare a plate with a layer of [edible oil] on the bottom and around it (you can also pad a layer of oil paper to prevent adhesion without brushing oil), pour in [batter], and vibrate a few more times to remove bubbles.
7
Steam in a steamer and steam over medium heat for 25 minutes after the water is boiling (do not use large fire, it is easy to produce large bubbles).
Boil for 5 minutes before leaving the pot.
(If the plate is deep, steam it for a while, and if it is shallow, steam it for a while.)
Boil for 5 minutes before leaving the pot.
(If the plate is deep, steam it for a while, and if it is shallow, steam it for a while.)
8
When the time comes, take it out and let it cool naturally, gently press the surrounding buckle to remove the film, and then cut it into small pieces.
(When cutting, you can wipe some water on the knife to prevent sticking, and cut it as soon as possible.)
(When cutting, you can wipe some water on the knife to prevent sticking, and cut it as soon as possible.)
9
The brown sugar marathon cake is ready, soft and Q-bomb, and the taste will be better when it is cold ~
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