Laysee's Kitchen : STEAMED SUNQUICK MANDARIN ORANGE/BLACKCURRANT FA GAO

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.

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

Allow the batter to proof till double .

This is how my batter consistency looks alike..abit slightly thick right?

Prepare water to boil

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.

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 10-15 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.

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.