It is not easy to use low-powder to make cakes, so it is not convenient to buy low-powder, so it used to be: 4:1 corn starch (80% medium-gluten flour with 20% corn starch), blended, but prefers the bottom This, low cost, high performance method
Add a proper amount of water to the steamer (the amount of water is probably the amount of water added to the steamer when it is steamed, to prevent excessive water from being added. When the water is boiled, it will pour onto the steamer, causing the flour to wet). Put the steamer on the steamer and dry it. Can't have water, put on two layers of gauze (two layers of water absorption, it is not easy to make the bottom flour wet)
Pour in the flour, do not spread the flour in the steamer, and leave room for steam to go up. The flour is smashed into the hole so that it is easy to steam.
Put a layer of gauze on the flour to prevent dripping onto the flour and wet the flour
☞Fast the steamer, cover the fire, turn it on for 20 minutes, turn off the lid, open the lid carefully, do not let the water drop on the flour, take out the surface and pour it on the panel
After cooling, cut the large pieces into small pieces with a knife
Use a rolling pin to knead the dough into flour
The sifted flour is sieved, completely dried, and stored. In order to store for a long time, I put it in a refrigerated storage (the flour after drying is like sand powder, the feeling of rustling, the original medium-gluten flour is a feeling of cotton)