I have long heard that there are several snack streets in Xi 'an, and the most representative one is snacks, which are rich in variety. We went to the halal snack street and Yongxing Square, and all the merchants in the online celebrities made cards. They not only tasted famous snacks such as mutton bread in soup, Qishan minced meat noodles, bean jelly, rinse tripe, Biang Biang noodles, Chinese hamburger in gravy, preserved beef and mutton of Laomajia, Muslim meatball soup, but also queued up to drink several bowls of wine, and the most exciting thing was the crisp sound of bowls breaking and cheers. ...
Sorry for a lot of digression, but get to the point. Of course, you must eat local specialties when traveling, but you will find that most of the popular snacks in the snack street are foods that young people like, usually fried foods with polysaccharide and oil, various drinks, meat or barbecue. For us middle-aged and elderly people, many snacks are not suitable for us to taste. After returning home, I will use staple food and light vegetables with less oil and sugar to adjust my diet and clean up my stomach. What I share with you today is a small cake with thick and thin. Fluffy and soft, with little sugar and no oil. It can be used as breakfast or afternoon tea.
"Low-sugar and oil-free coarse grain cake"
Ingredients: 100 fine corn flour, 100 white flour, 2g yeast, 8g sugar, an egg, 175ml warm water and a proper amount of dried cranberries.
Production process:
1, respectively, put corn flour, white flour, yeast and sugar into a basin and stir with 40 degrees warm water. You don't need to add sugar if you don't like it. In fact, 8 grams of sugar will really make you feel very sweet. The purpose of adding eggs is to make the finished product more fluffy.
2, the batter should be fully stirred evenly, without small particles, and the consistency is like yogurt. Seal with plastic wrap and ferment to twice the size.
3. Fully stir the dough with a spoon to make it more delicate.
4. Brush a thin layer of oil in the mold, pour in the prepared batter and fill it for eight minutes to leave room for fermentation.
5. You can gently shake the batter in the mold to make it smoother.
6. Wash cranberries, control the moisture and put them on the batter. I divided two drawers and made a second shot in the pot. 10 minutes. After the fire is boiled, turn to medium heat, steam 18 minutes, stew for 3 minutes, and take out.
7. Finished product drawing. Let it dry for a while after taking out of the pot, and demould it. The finished product looks delicate, fluffy, soft and tastes good. I can't taste sugar, but the sweet and sour taste of cranberries is delicious.
8. This kind of coarse grain cake is also popular with children. It's not sweet, but it tastes good.
Tips:
1. If there are no cranberries at home, you can use raisins or red dates instead. You can also add dried fruits as you like.
2. If there is no suitable mold, use the small bowl that you eat at home. Don't forget to brush some oil in the bowl to facilitate demoulding.
3, the batter should be done well, but not overdone. The weather is hot quickly, so pay more attention to observation.