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Wet mixture
Dry mixture
Wet mixture: with 2 cups of powder I use 160-170ml of liquid, you can use water or milk add 1tbsp of sugar. I use yogurt because it helps the texture of the cake moist and softer, condensed milk for the fatness and flavor of milk, but if I don't have it, then it's fine.
Don't skip sugar, because sugar helps yeast work better, with very little it is not sweet. Do not let the salt and yeast contact each other directly, the salt weakens the yeast so the cake will not bloom as desired.
Let's just fill it with dew so that the cake is soft, if it's long enough to fill it with bread, everyone.
Baking the cake at room temperature needs about 1h, but when it's hot, it's only 40p, enough time to take it out immediately, so that it's longer with the yeast smell that is a bit uncomfortable.
Divide the batter into 6-8 pieces, cut with a knife, grind the powder in round members so that it is easy to stick evenly. Stick the powder to be flat and round. Each time you have 1 lump, if you run out once then rotate it to round evenly, 3-4 times is ok.
Packing of batter: the simplest way to wrap is to cover all the edges together, stick it tightly then put the edge down, then you will get a round dumpling. If you want to pack like me but can keep the lump after steaming, then cover with a lot of dry powder on the rim before packing.
Steaming cake (this part is important, please read carefully) 🌝 Arrange cakes in boxes, candle wrappers or steaming towels to prevent them from sticking. Cakes will bloom twice when steaming so remember to keep the distance between them. If steaming cake with metal pot, wrap a cloth towel on the lid so that the water does not contaminate the surface of the cake