Brown sugar bowl cake

Overview

If I buy two kilograms of tapioca flour at home and make pearls alone, I really can’t use up so much. So I found the recipe for Bobo Cake, but I ran out of white sugar at home, so I developed this brown sugar Boba Cake. The aroma of old brown sugar is very rich, coupled with the soft texture of the bowl cake, I like it very much!

Tags

• pastries
• brown sugar
• chengfen
• colorless vegetable oil
• sugar osmanthus
• tapioca flour
• water

Ingredients

Steps

1. 1 Add 50 grams of brown sugar to 120 grams of water, bring to a boil over medium heat, and cook until the syrup weighs 150 grams

   

2. 2 Mix tapioca flour, starch powder and 100 grams of water evenly until there are no particles

   

3. 3 Add a spoonful of batter into the hot syrup and mix well

   

4. 4 Pour the mixed syrup into the powder slurry, stirring while pouring

   

5. 5 Coat the mold with vegetable oil, and add sugar osmanthus and other ingredients according to your needs (brown sugar is dark in color, and the sugar osmanthus added will not be visible after steaming). 2. Place the mold in a steamer to preheat, cover with the lid, and preheat until steam comes out. 3. Add the flour slurry and cook over medium heat for about 15 minutes. 4. After it cools down, use a bamboo skewer to cut it off.