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80g brown sugar
120ml boiling water
1 egg
3g yeast
200g flour
Dried red dates (pitted and halved) – for topping
Oil – for greasing molds
Prepare Brown Sugar Water:
Dissolve 80g brown sugar in 120ml boiling water. Set aside to cool until warm (not hot).
Mix Wet Ingredients:
Once the brown sugar water is warm, beat in 1 egg and 3g yeast. Stir until fully combined.
Add Flour:
Gradually add 200g of flour to the mixture. Stir in a clockwise motion until no dry flour remains and the batter is thick.
First Proofing:
Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size (about 1 hour).
Release Air:
Gently stir the risen batter to deflate and remove excess gas.
Prepare Molds:
Brush oil inside individual cake cups or muffin molds. Fill each mold about 80% full with the batter.
Second Proofing:
Let the batter rest in the molds for 10 minutes. Then top each with halved red dates.
Steam the Cakes:
Steam over high heat for 25 minutes. After steaming, leave the cakes in the pot with the lid on for 5 more minutes before removing.
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