The brown sugar cake is soft and delicious.

The soft and delicious formula of brown sugar hair cake includes flour 1 40g, cassava starch 20g, brown sugar 50g, clear water100g, high-sugar tolerant yeast 3g, egg1,a little oil and five red dates, as follows:

Materials/tools: flour 140g, tapioca starch 20g, brown sugar 50g, clear water 100g, high-sugar tolerant yeast 3g, egg 1 piece, a little oil, 5 red dates, scraper, egg pumping, 6-inch cake mold, and demoulding knife.

1. Pour boiling water into a basin, then add brown sugar and stir with a spatula until all the lumps of brown sugar are melted.

2. When the water temperature drops to 30-40 degrees, add high-sugar resistant yeast powder and stir with a scraper until the yeast powder dissolves. At first, the yeast powder will stick together to form small pieces, and it will slowly dissolve after being patiently stirred with a scraper.

3. Add flour and tapioca starch at one time, stir carefully and evenly with the egg, or stir with the method of drawing Z, and rotate the egg while stirring, which can quickly eliminate the small pieces of flour.

4. Stir until the batter is smooth without dry powder and caking, and the batter is sticky. When the egg is lifted, the batter can fall off one by one, but when the egg is pulled up, most of the batter remains. If the batter is too thin, add flour, if it is too thick, add water and adjust it to the state shown in the picture.

5. Grease the mold first, and then pour the brown sugar batter into the 6-inch cake mold.

6. Boil the steamer in advance, put it into the mold, steam for 30 minutes on medium heat, and turn off the heat for 5 minutes.

7. Use a tool such as a demoulding knife to demould the cake, rotate it near the mold once to separate the cake from the mold, and then take it out.

8. Gently push the cake to the middle left and right, and the bottom of the mold will come down. It is complete, you can eat it.