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Steamed Orange/blackcurrant flavour Fa Gao. Today I got a fluffy yummy flavor Fa Gao. Happy that I doesn't process the flour taste like the normal instead it is tanggery orange and abit very little sourish of blackcurrant when the blend together it is so perfectly balance. |
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Fluffy and soft |
STEAMED SUNQUICK MANDARIN ORANGE/BLACKCURRANT FA GAO
Ingredient
100 g mash yellow sweet potato puree (You steamed it first then mash to 100g puree)
20 g full cream milk powder (or any other full cream milk as per own preference)
40 ml Sunquick Mandarin Orange + 20 ml Sunquick Blackcurrant flavor.
170 g Wheat flour
90 g castor sugar
50 ml plain water
1 egg ( sieve)
1 tsp double action baking powder
1 tsp instant yeast
Direction
Mixed Ingredient till well combine and lump free and set aside for 30 minutes to proof until batter double the size.
Stir the batter to release trap air till well combine
Pour the batter 90 % full into the mould and set aside to rest.
You may notice that it is still expanding.. and proofing.
In another 10 minutes. you may notice there batter has further expand and proof more firmly..this is the time when you use a scissors dip it into some cooking oil .shake to remove excess oil and cross cut the the batter into 2 lines verticle and horizontal ..looking like a cross lines. Do the same for other cupcakes.
Steamed for 35-40 minutes /depending on your steamer heat in actually fact.. till ready .
Do not open your lid.. rules number one, otherwise the batter may sink and it may not be success if you close and continue to steam ..unless as and and when you open the lid they are already 80 percent blooming which we cannot see unless the lid is transparent ..do take note
Note:
Ensure steamer water is boiling hot before putting the fa gao into the steamer.
Do not open the steamer for at least 25 minutes...
Opening the lid may leads to unsucessful blooms and rise
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Allow the batter to proof till double .
This is how my batter consistency looks alike..abit slightly thick right?
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| Prepare water to boil |
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This is my way ..my steamer.. lol..old fashion way ..You may use any type of your own preference steamer. Heat /fire must be to the maximum high and water very boiling hot. The size and depth of water plays a very important roles too during steaming process.
eg too little water, not boiling hot enough may also cause the batter not to bloom beautifully.
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| Pour the batter 90 % full into the mould and set aside to rest, You may notice that it is still expanding.. and proofing. |
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| In another 10-15 minutes. you may notice there batter has further expand and proof more firmly..this is the time when you use a scissors dip it into some cooking oil .shake to remove excess oil and cross cut the the batter into 2 lines verticle and horizontal ..looking like a cross lines.. as shown. |
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Steamed for 35-40 minutes /depending on your steamer heat in actually fact.. till ready .
Do not open your lid.. rules number one, otherwise the batter may sink and it may not be sucess if you close and continue to steam ..unless as and and when you open the lid they are already 80 percent blooming which we cannot see unless the lid is transparent ..do take note.
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| Tara... fully bloomed and ready |
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There are 2 sizes here one is big and another 2 is smaller..
For the smaller size one.I steamed for 25-30 minutes only..well this is not so good..
I steamed my 2nd batch for 35-40 minutes and it was a sucessful blooming..
Well all this depend on our steamer.. and not so much of the times actually so do take note on how your steamer react.
Well do not worry .. for the smaller ones.. just resteam them later cos they are edible just not perfectly bloomed .lol
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| SMILE..... |
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| Beautifully bloom ..soft and fluffy yummy fragrant |