White flour cake

Overview

This is our Jiangnan classic pastry. We have grown up as a snack and now some dim sum shops still sell it, which shows how popular it is

Material
Dissolve the sugar with hot water, then add some cold water to make the sugar water feel warm to the touch
Mix flour and yeast evenly
Slowly add sugar water into the flour, stirring as you add
When it becomes a thick batter, use chopsticks to stir vigorously in one direction
Soak the steamer gauze with appropriate amount of vegetable oil, lay the gauze in the steamer, and brush a little vegetable oil on the edge
Pour the batter into the steamer and use a spatula dipped in water to smooth the surface of the batter
Fill the steamer with half a pot of cold water, put the steamer on it and let it ferment. It will be almost twice the size and there will be bubbles on the surface
Place pitted candied dates and red and green shreds on top of the fermented batter
Bring to a boil over high heat and continue steaming for 30-40 minutes. Turn off the heat and simmer for 5 minutes before opening the lid
Cut into pieces and serve on a plate, sweet and soft