How do you steam cornmeal cake in the canteen? How long does cornmeal cake need to be steamed

First take 200 grams of cornmeal and add 20 grams of sugar, then pour in 200 grams of boiling water, blanch the cornmeal for it, dry the scalded cornmeal until it is slightly cool and not hot, put in 3 grams of yeast, 2 grams of aluminum-free baking powder, and then beat two eggs and stir well, then pour a small amount of 200 grams of flour into it, stir it with chopsticks while pouring, because the size of the eggs is different, the flour in it should also be increased or decreased appropriately, and finally stirred into a particularly viscous state, buckled with plastic wrap, and fermented for 40 minutes.

After the time is up, the honeycomb tissue inside the fermented dough is very rich, and then use chopsticks to stir it evenly into the bubbles inside, and then take a mold, I use an eight-inch mold, no, you can use a stainless steel basin instead, smear a little more oil on the edge of the mold, so that it is easier to get out of the mold after steaming, pour the batter inside, take a spatula, smear a little oil on it, press the surface of the batter flattened, and then put some big red dates on the surface, and then buckle the plastic wrap again, and ferment for ten minutes for the second time.

After the fermented batter, the surface becomes very smooth and flat, steam it for 35 minutes after boiling the water in the pot with cold water, then turn off the heat and simmer for three minutes, then pick it out and directly buckle it out of the mold.

In fact, it is very simple to make cornmeal cake, first remember the first step, the cornmeal must be scalded with boiling water, so that the good cake tastes better, and then the batter is adjusted dry (must be particularly dry) The cake will definitely be successful, fluffy and soft and sweet, very simple.

Main ingredients: 200 grams of cornmeal, 200 grams of flour, 200 grams of boiling water, 20 grams of sugar, 3 grams of yeast, 2 grams of aluminum-free baking powder.

You don't need to mix the noodles or knead the noodles, you just need to simply stir it and steam it in the pot, and the novice Xiaobai can also succeed at one time. The hair cake made in this way is fluffy and soft, not sticky or collapsed, and the thick corn fragrance has a faint rice fragrance, which is really delicious, and my son said that it is more refreshing than eating cake.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

2. Add 100 grams of cornmeal and 100 grams of rice flour to the pot, the ratio of cornmeal and rice flour is 1:1, stir with milk and flour as you go.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

3. Stir into a viscous batter without dry flour particles, cover with plastic wrap and let rise twice as large.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

4. Prepare a handful of jujubes, add a spoonful of flour, pour water into it, grab it, rinse it with running water, and cut it into small pieces for later use.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

5. Stir and exhaust the proofed batter, pour in 10ml of cooking oil and continue to stir and mix evenly, so that the cooking oil and batter are fully integrated together.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

6. Prepare a mold or paper cup and brush it with a layer of cooking oil, pour in the batter for seven minutes, put it in the pot and cover the lid to proofing for 15 minutes for a second time, and put the jujube pieces on the proofing until it becomes significantly larger.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

7. Put the water into the steamer after boiling, steam for 20 minutes on high heat, turn off the heat and simmer for 3 minutes.

Upgraded version of cornmeal cake: no stickiness, no collapse, soft and sweet, better than cake.

8. When the time comes, the thick corn fragrance comes to the nose, fluffy and soft, not sticky and not collapsing, sweet and delicious, more delicious than cakes.

In order to make the cornmeal cake taste better, it is necessary to blanch the cornmeal with boiling water to make the flour gelatinized. The sugar in the recipe can be left out or increased or decreased. The amount of water is adjusted according to the water absorption of the flour.

by 青青menu

Ingredients: 120g cornmeal

White flour 160g

Sugar (optional) 50g

120g of boiling water

Warm water (25-35 degrees) 100g

Yeast powder 3g

Baking powder (optional) 2g

Red dates: Five or six.

Steps. Add 50g of sugar to the cornmeal and mix well, and add 2g of baking powder to 160g of white flour and mix well.

2. Pour 120g (ml) of boiling water into 120g of corn flour, stir while pouring, then stir with chopsticks and let cool.

g yeast powder is added to 100g of warm water, stirred and let stand for about 10 minutes, after standing the yeast will dissolve.

4. After the cornmeal is cooled, add 160g of white flour and yeast water.

5. Knead into a dough after mixing.

6. Take the container (the 6-inch cake mold I use) and brush a layer of cooking oil in the container to prevent sticking. Put in the dough to compact (you can get some water on your hands), cover with plastic wrap and let rise until it doubles in size (about an hour).

7. Wash the jujubes, remove the core and cut into small pieces.

8. Sprinkle the fermented dough with red date pieces on the surface and gently compact it by hand. Put it in a steamer, pot it with cold water, boil the water over high heat, turn to medium heat and steam for 30 minutes.

9. Take it out. Tip 1The higher the proportion of cornmeal, the firmer the texture of the cake, and the proportion can be adjusted according to your preference. 2.Cornmeal has a better taste after blanching the cake, and the ratio of water to cornmeal is about 1:1. 3.The amount of sugar is added according to personal preference.

The tutorial for the small bowl of cornmeal evaporation cake is here! Sweet and soft, better than bread

Ingredients: 50 grams of cornmeal, 50 grams of flour, 20 grams of sugar, 20 grams of honey red beans, 3 grams of aluminum-free baking powder, and 100 grams of water.

Method 1All the powders are passed through a sieve, and other materials are added to the container 2Stir to combine.

3.Add water and stir into a batter.

4.Brush the container with a brush to prevent staining.

5.Pour in the batter.

6.Close the lid and don't have to seal it. You can also wrap it in plastic wrap 7Steam in a pot over cold water over medium heat for 30 minutes.