How to make cornmeal cake from old noodles at home

Method 1: Raw materials: cornmeal and ordinary flour 2:1, eggs, dates, milk.

Excipients: sugar, salt, salad oil, yeast.

1.Mix the cornmeal and flour well and set aside; Warm the milk slightly, add yeast, sugar, salt, salad oil (add an appropriate amount of sugar according to personal taste, and a small spoon of the rest is enough), stir well and beat with eggs.

2.Pour the well-stirred liquid into the flour and stir with chopsticks until it becomes a thick paste.

3.Spread a layer of cage cloth on the steamer (gauze can also be used), pour the mixed paste on the steamer, and wait for about an hour to rise.

4.Put a few jujubes on top after the volume is at least doubled, steam for 15-20 minutes after the water is boiled, prick it with a toothpick or chopsticks, if it is not sticky, it is best to steam for another 10 minutes.

Method 2: Raw Materials:

250g of plain flour

250g of cornmeal

Baking powder 5g yeast 10g

Raisins and dates to taste (as many as you like).

Appropriate amount of lukewarm water. Ingredients: cornmeal, plain flour.

Spices: raisins, dates.

Flavor: Sugar.

Tools to prepare: steamer, heat-resistant container such as stainless steel lunch box, etc.

Type: Staple food.

Method: 1. Soak raisins in warm water for 10 minutes, drain and set aside;

2. Wash and remove the core and cut into shreds for later use;

3. Mix plain flour, cornmeal, baking powder and sugar, mix well;

4. Dissolve the yeast in warm water, add it to 3, then slowly add an appropriate amount of water, and stir vigorously in one direction while adding water until it becomes a slightly fluid batter;

5. Brush a layer of oil in a well-shaped container (heat-resistant container, such as a stainless steel lunch box), pour in the batter and scrape it flat, evenly sprinkle raisins and jujube shreds, cover with plastic wrap and place in a warm place to ferment until twice the size;

6. Remove the plastic wrap, steam the pot with cold water, steam over high heat for 45 minutes, and then remove the mold and cut into pieces.

Nutrients: Coarse grains are relative to the white rice and white noodles we usually eat, mainly including grains (corn, millet, purple rice, oats, etc.), beans (red beans, mung beans, black beans, soybeans, etc.), tubers (potatoes, sweet potatoes, yams, etc.). Due to the simplicity of processing, coarse grains retain many nutrients that are not found in fine grains.

Such as plant fiber, vitamin B1, a variety of trace elements (iron, zinc, selenium, etc.).

Tips: 1. Baking powder will be invalid when exposed to water, so mix baking powder with flour and cornmeal evenly, and then add water;

2. The noodles are thinner, and the taste of the cake is relatively soft;

3. If the container is brushed with oil, the baked cake will not stick to the inner wall of the container, and it is easy to demold;

5. Due to the long steaming time, enough water should be added to the steamer to prevent it from boiling dry.

Seems to need some bulking agent.

First, the practice. 1. Ingredients: 200 grams of flour, 100 grams of fine cornmeal, 3 grams of baking powder, 3 grams of yeast, 30-40 grams of white sugar, 110ml of warm water, and a number of dried red dates.

2. Mix the flour, cornmeal, sugar, and soaked flour in a basin first; The yeast melts in warm water.

3. Pour yeast water into the flour and knead into a homogeneous dough.

4. Put the dough into the cake mold (brush with thin oil on all sides and bottom), and let it rise in a warm place for an hour to twice the size.

5. Wash the dried red dates, soak them for 20 minutes, pour them into a boiling pot, add water and cook for 5-10 minutes.

6. Embed the boiled red dates into the surface of the dough and put them into the steamer.

7. Turn on high heat, steam for 20 minutes, take it out immediately, and remove the mold.

2. Tips.

1. Since only yeast is used, the cake has a solid taste, if you pursue softness, you can add an appropriate amount of baking powder at the same time.

2. The yeast powder is melted with milk in advance, and when the yeast solution is used for banqueting, the yeast can be fully in contact with the flour;

3. Add a little caster sugar to the flour, which not only makes the taste better, but also helps fermentation;

4. This type of cake can be eaten with ordinary flour, and there is no need to use low flour like making egg cake and celery cake;

Ingredients: 25g of corn flour, 125g of flour.

Excipients: appropriate amount of sugar, appropriate amount of yeast, appropriate amount of milk.

Step 1: Mix the cornmeal and flour.

Step 2: Add sugar and yeast.

Step 3: Add the milk.

Step 4: Mix into a thicker batter. Place in a warm place to ferment until twice the size.

Step 5: Put oil paper on the cake mold.

Step 6: Prepare the batter.

Step 7: Place in a mold and smooth it with a spoon.

Step 8: Steam for 25 minutes, turn off the heat and simmer for 5 minutes.

Step 9: Remove and cool and cut into cubes to eat.

Step 1 of the cornmeal cake methodAdd the cornmeal and flour to the baking powder and mix well. 2.

The yeast is boiled with warm water to form yeast water, and it stands for ten minutes. 3.Slowly add the yeast water to make the batter into a paste.

4.Add the sugar and continue to stir well. 5.

The mold is coated with a thin layer of oil. 6.Pour the cornmeal batter into the molds.

7.Ferment for about an hour and a half, and the batter will swell high. 8.

Put the cranberries, steam the pot with cold water, boil the water over high heat, change the heat to steam for half an hour, and after steaming, you can get out of the pot and cool and demold. 9.It is soft and delicious, and the smell of corn comes to the nose.

The method of making cornmeal cake is fluffy and soft, fragrant and sweet. The child eats one piece after another, so healthy and delicious, how is the cornmeal cake that the child loves to eat made? And what are the tips for making it?

How to make cornmeal cake 1A list of ingredients

All-purpose flour 200 grams.

Cornstarch 50 grams.

Milk 180 grams.

Raisins 20 grams.

10 grams of sugar.

Dry yeast 3 grams.

Steps:

Step 1: Add yeast to the milk and stir well.

Step 2: Pour the cornmeal, white flour and sugar into a bowl and mix well.

Step 3: Soak the raisins in water and drain softly.

Step 4: Pour the milk mixture into the noodles little by little, stir it with chopsticks to form a flocculent shape while pouring, and add raisins.

Step 5: Knead into a smooth dough and cover with plastic wrap to ferment.

Step 6: Hair to twice the size, honeycomb shape appears inside.

Step 7: Take it out and knead it to make it into a rectangle.

Step 8: Put it in the cage drawer of boiling water, steam for 20 minutes and simmer for 3 minutes.

Tips:

1. Milk can also be replaced with the same amount'Water and flour have different absorbency properties, so you can add a small amount of milk many times when adding milk.

2. Raisins should be soaked first to soak softer before they are easy to use.

3. The dough should be twice as large.

4. The steaming time should be determined according to the thickness of the dough, and this time is just a reference.

How to make cornmeal cake 2Materials

Flour 250g, cornmeal 80g, water 250g, sugar, 40g, eggs, 2 yeast, 5g, raisinsThe practice of cornmeal cake (zero failure).

1. Put plain flour, corn flour, and sugar in the pot. In addition, prepare a small bowl to dissolve the yeast so that it is easy to stir well.

2. Crack in two eggs.

3. It's time to start stirring! Pour in the warm water prepared in advance, and pay attention to the temperature is best around 40°, too hot will easily scald the yeast to death.

4. After stirring into a paste, pour it into our mold! (I bought a 6-inch chiffon live bottom mold) if there is no live bottom mold, it is best to brush a layer of oil at the bottom, which is conducive to taking out.

5. Then put it into a warm environment to ferment, almost twice the size of the hair I sent it for an hour, this is the appearance of the hair.

6. After fermentation, before steaming, you can sprinkle some raisins, wolfberries, and black sesame seeds with your own. It looks good with nutritious and nutritious Then after the water is boiled, it will be steamed for 30 minutes, and then it will be sullen for 5 minutes after it is turned off. You can take it out.

7. After taking it out, it is our golden hair cake! Cut it while it's hot, it's hard to cut when it's cold. Then it's ready to enjoy

Tips: Pay attention to the ratio of water, the batter should not be too thin and not too thick, you can add water according to the consistency while stirring

The practice of cornmeal cake.

Ingredients: 300 grams of cornmeal, 200 grams of plain flour, 40 grams of sugar, 3 grams of baking powder, 2 grams of yeast, 400 grams of water.

Method 1: Put all the ingredients into a basin, do not pour 400 grams of water at one time, stir while pouring until it becomes a thicker batter.

2. Pour the batter directly into the steamer covered with a drawer cloth, cover the pot and ferment for about an hour to twice the size.

3. Pour water into the steamer, bring to a boil, sprinkle preserved fruits on the surface of the batter, steam for about 25 minutes, and then serve when it is slightly cool.

1 bowl of cornmeal and 1 egg, the cake made by this is soft and sweet, and it is better than the cake.

Cornmeal cake is fluffy and fluffy, and it is not sticky.

The practice of cornmeal cake is not enough for the whole family.

Cornmeal cake is not sticky and does not collapse!

How to make cornmeal cake.

Put an appropriate amount of warm water in the basin, take an appropriate amount of dry yeast and white sugar and put it in the basin and stir to dissolve.

Take wheat flour and cornmeal separately and put them in pots.

Stir the dough well and knead into a soft dough. Place at a slightly higher temperature and wait for fermentation. In summer, it takes about 3 hours to ferment well.

Put an appropriate amount of baking soda on top of the fermented dough, then add a little water, apply it evenly to the whole dough with the palm of your hand, and then knead the dough in one direction, knead the dough evenly, and let it rise in the basin for 5 minutes after kneading.

When the dough is rising, take an appropriate amount of raisins, wash them and set aside.

Soak the cage cloth in water and hold it for later use.

Add an appropriate amount of water to the pot, put it on the cage drawer, and after the water boils, spread the cage drawer cloth on the cage drawer.

Place the dough on top of the cage cloth and try to make the whole dough as thin and thick as possible.

Take the washed raisins and place them on the entire surface of the dough.

Cover the pot and steam for 20 minutes when the gas is full. The cake is steaming.

After 20 minutes, lift the lid of the pot, wow, fragrant, the cake is ready to eat, so tempting.

For ease of eating, cut into medium triangular pieces.

Cornmeal cake is not sticky and does not collapse!

The practice of cornmeal cake is not enough for the whole family.

Teach you how to make cornmeal cakes at home, the ingredients are simple and the recipes are detailed, come and learn it!

The practice of cornmeal cake is not enough for the whole family.

Cornmeal cake is not sticky and does not collapse!