Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 100g of white sugar, add 380g of hot water, and stir until the sugar is completely dissolved.
Watch out
The hot water must be hot enough to dissolve the sugar completely, otherwise the sweetness will be uneven. Otherwise, the texture will be affected.
When the water temperature drops below 60 degrees, add 200g of rice flour and stir evenly with a whisk until there are no rice flour lumps.
Watch out
The water temperature must drop below 60 degrees before adding the rice flour, otherwise it will lump. Stir thoroughly, otherwise lumps will affect the texture.
Be careful of steam burns when double boiling, and use caution when moving pots.
After the water boils, turn to low heat, and place the batter over the boiling water for a double boiler heating. Stir constantly until it becomes thick and forms flowing lines when lifting the whisk, then remove from heat.
local_fire_departmentLow heatWatch out
Must stir constantly during heating, otherwise it will quickly stick to the bottom and burn.
Let the semi-cooked batter cool down until it is no longer hot to the touch, then add 3g of high-sugar tolerant yeast and stir well.
Watch out
The batter must cool down until it is not hot before adding yeast, otherwise the high temperature will kill the yeast and prevent fermentation.
Transfer the mixed batter to a larger bowl, cover with plastic wrap, and let it ferment for 1.5 hours.
Watch out
Fermentation time should be between 1.5 to 2 hours, otherwise the texture and honeycomb holes will be affected.
Take a plate and brush a little corn oil to prevent sticking. After fermenting for 1.5 hours, the batter has dense bubbles and wine aroma. Add 5g corn oil, mix well, and stir out the bubbles.
Watch out
The plate must be brushed evenly with oil, otherwise it will stick badly and cannot be un-molded completely.
Pour the mixed batter into the plate until it is about 80% full, let it rest and ferment for 20 minutes until the surface has many dense small bubbles.
Watch out
The batter should fill the plate to about 80%, and the second fermentation must be 20 minutes, otherwise it won't be soft enough.
Be careful of high-temperature steam burns when opening the lid, and use insulated gloves or clamps when removing the steaming plate.
Place in the steamer with cold water, steam on high heat for 20 minutes after the water boils. When time is up, turn off the heat and let it simmer for 2 minutes before opening the lid.
local_fire_departmentHigh heatWatch out
Must use cold water to start and simmer for 2 minutes after steaming before opening the lid, otherwise the cake will collapse from cold air.
Take out the steamed white sugar cake and let it cool. Once cooled, gently pull it to un-mold perfectly, place it on a cutting board, and cut into triangles to serve.
Watch out
Must wait until the cake is completely cooled before un-molding and slicing, otherwise it will stick to the knife and break.
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