How to make sponge cake :
Ingredients: 200g japonica rice flour, 110g glutinous rice flour, 60g powdered sugar, 25g lard, 120g water, 50g bean paste filling, 1g red yeast rice powder.
Steps:
1. Mix the japonica rice flour, glutinous rice flour, sugar powder, lard, and water, and keep kneading until it forms a lump. Then use your palms to knead the lumps and knead the flour for about ten to fifteen minutes until the flour forms a ball when you put it in your palms and falls apart again when you touch it. Let it sit for more than two hours in winter and half an hour in summer. Resting is to allow the rice flour to fully absorb water and sugar, but the resting time should not be too long. If it is too long, the loose cake flour will become damp and clumpy, making it difficult to steam. Therefore, I have to get up before five o'clock in the morning and wait for two hours, which is already past seven o'clock.
2, sieve powder. Knead the rested powder further and sift. Use a 20 or 30 mesh sieve. I only have 80 mesh at home, and the holes are very fine. It took 20 minutes to sift.
3. Take a steamer, put a silicone mat on it, and then put a six-inch heightened mousse circle. First scoop some powder and add it to the bottom of the circle.
4. Roll the bean paste filling into a long strip, then connect the two ends and wrap it into a ring, and place it on the flour. Then add powder to the top and smooth it with a scraper. Never press with your hands. It is difficult to steam when compacted.
5. Leave a spoonful of cake powder , add 1 gram of red yeast rice powder, mix well with spatula until it turns pink.
6. Take another printing die, cover it on the mousse circle, scoop pink powder on the hollow pattern, and use a scraper to scrape off the excess powder. Remove the printing die and the pattern has been applied to the sponge cake.
7. After the water in the pot boils, put it in a basket and steam it for 30 minutes, with high heat the whole time. Teacher Zhu Cimei said that if it takes 12 minutes, it won’t be cooked at all.
8. After steaming, take it out of the cage and start eating. Piney, waxy and sweet.
