Mian Mian Gao

Step 1

Combine one pound of sugar with half a pound of water. Slowly simmer over low heat, stirring in the same direction.

Step 2

Simmer over medium-low heat until it thickens slightly and develops a stringy texture. Remove from heat, let it cool slightly, then transfer to a glass container, seal it, and freeze in the refrigerator for 48 hours. The whole process takes about 20 minutes, and it will thicken after freezing.

Step 3

Pour 330g of syrup into 30g of corn oil, and mix it with 260g of puffed cake flour, pouring and stirring at the same time. I used a stand mixer to mix.

Step 4

Sift the well-mixed cake flour, this process takes about an hour.

Step 5

The sifted cake flour will not form large clumps and will be very fluffy.

Step 6

First, spread 200g of cake flour in the mold, press it down, then add a layer of dried cranberries, followed by another 200g of cake flour.

Step 7

Press the cake flour firmly, and sprinkle another layer of dried cranberries on top.

Step 8

Mix the remaining 85g of cake flour with 2g of matcha powder. Repeat the same process, pressing it firmly, then seal it with plastic wrap and let it ferment at room temperature for about 8 hours.

Step 9

Don’t press too hard.