Not Just Autumn 'Cake' - Delightful in All Seasons
A single earphone
Editor: Autumn Fish
Photography: Zhu Wei
Instructions
Main ingredients: Purple yam powder 100g, flour 1000g, tapioca starch 500g
Ingredients: Yeast 15g, Chrysanthemum flowers 5g
Seasoning: White sugar 400g, Salad oil 150g
Production steps
1. Mix white sugar, purple yam powder, and yeast evenly;
2. Add 1500g of warm water and melt together, avoiding clumps of purple yam powder
3. Then add a mixture of flour and tapioca starch, seal with plastic wrap, and proof in a proofing box at 38°C or less for 30 minutes
4. Mix the risen dough, then seal with plastic wrap and proof in a proofing box for a second proofing of 30 minutes
5. Then add salad oil and mix gently, do not overmix
6. Pour into a deep tray (40x60) greased with oil, cover with plastic wrap
7. Gently shake to eliminate internal air bubbles for 5 minutes, then stand still for 25 minutes
8. Remove plastic wrap and steam for 15 minutes before serving, cool completely, then cut into pieces, arrange on a plate, and sprinkle with chrysanthemum flowers
Chef: Friendship Hotel · Longdehui
Production tips
After the first proofing of the Chrysanthemum Flower Yam Cake, when the volume has increased by about twice, mix it; if there are temperature differences and it does not rise, wait until it rises before mixing, then mix the risen dough; the second proofing, normally the rising degree is higher than the first time. When sealing with plastic wrap, make sure the two ends of the plastic wrap are pressed under the tray to prevent shedding during steaming; during steaming, the tray's edge should not be covered too tightly; otherwise, there will be air bubbles and small pits on the surface
It can also mix all the ingredients into one and pour into the tray for one-time proofing, steam when the volume is twice the size, but this operation will not have the delicate structure of two proofing stages. Also note that the yam cake uses yam powder, not cooked yam, because the yam contains anthocyanins, which will react with stainless steel containers and turn green after fermentation, so yam powder is used to avoid color differences. Making pumpkin cake, the puree is steamed and pressed into a paste
Chrysanthemum Flower Yam Cake
Same type of pastries:
Pumpkin Cake: Change the liquid part to about 800g of water, 800g of pumpkin puree, and 50g of cheese powder
Chrysanthemum Cake: If the original chrysanthemum cake is white, do not use purple yam powder, use about 1200g of water and sprinkle dry chrysanthemum flowers on the surface
Red Sugar Cake: Change the white sugar in the recipe to red sugar water, about 1200g
The above process is the same production method
