Dragon fruit steamed cake
Overview
Last week I made a pumpkin steamed cake, which was forwarded and collected by many friends. I was very happy. From this, I also discovered that there are quite a few friends who like pasta. In fact, this steamed cake is probably the simplest of all pasta dishes. I personally think it is relatively easy to succeed. Friends who like to make cakes remember to try it a few more times and summarize more, and you will definitely succeed! Today’s steps are written in more detail. Watch carefully!
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Ingredients
Steps
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Use a food processor to squeeze the dragon fruit into juice and set aside.
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Put the weighed flour into a slightly larger basin, add sugar, eggs (beat the eggs and pour them into the basin), and then add the yeast dissolved in warm water.
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Hold the cup in your left hand and slowly add the dragon juice. Use the chopsticks in your right hand to stir the flour until it becomes loose. Then use a silicone spatula to stir the flour into a paste. Pay attention to the process of operation. It is not easy to add all the water at once. Add it slowly. The flour is not easy to mix too dry or too thin. It is enough to mix it into a sticky state that can stick together.
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Brush the inner wall of the mold with a layer of cooking oil. Pour the mixed batter into the mold, dip your hands in some water to smooth the surface, and then add a layer of dried cranberries. (I used a six-inch chiffon mold)
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After fermentation for half an hour, it will be about 1.5 to 2 times the original size. Steam over high heat for 35 minutes (steam under cold water), then turn off the heat and simmer for another 3 minutes. Let cool, then peel off the film and cut into pieces to enjoy.
