2. Injection molding: firstly, the cooked lard is coated around the inner walls of various models, and the cake is injected into the steam mold according to the specified weight.
3. Steaming: put the steaming mold with the cake paste on the steaming rack of the steamer, cover the steaming cap and seal it for steaming. When you start steaming, the steam flow should be controlled a little less. After steaming for 3 ~ 5 minutes, pat the steaming mold without covering the surface, vibrate slightly, remove the small bubbles on the surface, then increase the steam flow appropriately, and steam for a period of time, subject to the maturity. Steam flow or furnace temperature should be properly controlled. If the steam flow is too large or the furnace temperature is too high, the product may be uneven.
4. Cooling, demoulding and packaging: taking out the steamer (cage), demoulding while it is hot, packaging and cooling, and after completely cooling, the food boxes can be overlapped.
Exercise 2
condiments
Three eggs.
60 grams of low-gluten flour
condiment
Salt 1 g
70 g sugar
Milk 45 ml
Vegetable oil 30ml
Two drops of white vinegar
The practice of steaming cakes
1. Separate the egg whites from the egg yolks, put them into clean pots respectively, and break the egg yolks first.
2. Add 10g sugar and salt to the egg yolk and stir well.
3. Add vegetable oil in stages and stir well.
4. Add milk and mix well.
5. Sift in low-gluten flour
6. Stir evenly with a rubber scraper for later use.
7. Drop two or three drops of white vinegar or lemon juice into the egg white, and beat it into coarse bubbles with electric egg beater.
8. Add sugar in three times: add one third (20g) of sugar first.
9. Beat until the egg white begins to thicken, and add the second sugar (one third of 20g).
10. Beat with an egg beater until the egg white has obvious scratches, and add the third sugar (one third 20g).
1 1. Stir intermittently until the eggbeater is turned upside down and the egg white does not flow out. When the eggbeater is lifted, there will be a small triangular corner with a small hook at the top.
12. Take half of the beaten egg white cream and put it into the egg yolk paste.
13. Stir evenly with a rubber scraper.
14. Pour the cake paste in step 12 back into the remaining meringue.
15. Intermittent mixing evenly
16. Pour the cake paste into the mold until it is 70% to 80% full, and then knock the mold on the desktop several times to shake out the big bubbles in the cake paste.
17. Cover the die with a piece of kitchen paper, then cover it with plastic wrap, tie it tightly with cotton thread, and then poke some holes in it with a toothpick.
18. Put a proper amount of water into the steamer and bring it to a boil; Then add the cake paste, cover it, steam it for about 25 minutes on medium heat, and take out the inverted release sheet [1].
Exercise 3
Ingredients and materials
Flour glutinous rice flour sugar baking powder egg milk oil vanilla refined salt
Cuisine practice
1. Prepare materials, separate egg yolk from egg white, and mix flour, glutinous rice flour and