How to make a delicious cornmeal cake?

The key to the deliciousness of cornmeal cake lies in the fermentation of the noodles. After the cornmeal is mixed with starch, add an appropriate amount of sugar according to the taste, and ferment for one hour before the follow-up work can be carried out.

Ingredients: 200 grams of flour, 100 grams of corn flour, 380 grams of tender corn juice.

Excipients: 1 egg, appropriate amount of red dates, 4 grams of yeast, appropriate amount of sugar.

1. Prepare the ingredients, corn juice is cooked corn juice squeezed in a soymilk machine.

2. Sift the flour into the corn juice and add the yeast.

3. Sift in the corn flour and stir well.

4. Add an appropriate amount of sugar and stir well.

5. Cover with plastic wrap and ferment in a warm place for about 1 hour.

6. Stir the fermented batter well and relax for 15 minutes.

7. Crack in an egg and stir well.

8. Soak the jujube in water for about 10 minutes and wash it repeatedly.

9. The steaming drawer is laid with a drawer cloth, and you can also use a mold to steam.

10. Put a layer of red dates on top, add an appropriate amount of water to the steamer, and steam for about 40 minutes.

11. Steamed hair cake.

Notes:1. If there is no freshly squeezed tender corn juice, it can be replaced with water, but the amount of water should be appropriately reduced.

2. The requirements for thin or dry batter are not very strict, so it is good to keep it able to pour out.

Cornmeal cake is not sticky and does not collapse!

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

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

It's time to show the real technique, today we are going to make cornmeal cake, with the simplest method, even if you are a novice who can't steam steamed buns, you can also steam cornmeal cake like a cake after watching this.

Fat cake is generally a common staple food at banquets, or it is eaten once during the New Year, not because it is not delicious, mainly because it is a little difficult to look at, but after looking at the next practice, it is no longer a problem.

First take out and basin and pour 200 grams of corn flourPour in boiling water and stir with chopsticks to make dough, the cornmeal blanched in boiling water will have a more delicate taste.

Stir until there is no dry flour in the dish, then prepare a small bowl and add 3 grams of yeast, pour in 180ml of hot milk, and stir with a spoon to dissolve the yeast.

After stirring the yeast, take out 100 grams of plain flour and add it to the cornmeal basin, beat two more eggs, and then pour in the yeast milk while stirring with your hands to make the cornmeal batting and wheat flour fully integrated.

The dough should be made with a thinner fat cake to make it fluffier and softer, and you can stir it into a thicker paste by hand to show the texture.

After stirring, take a plate and cover the basin, now that the weather is cool, you need to put it in a warm place to ferment for 2 hours.

Prepare a small pot of tin foil during fermentation, use tin foil to bread the small pot, try not to let the batter stick to the basin, so as to avoid the steamed cake not being poured out.

After 2 hours, scoop the dough with a spoon and there will be a lot of honeycomb eyes in it, and this is the fermentation complete.

Then pour the batter into the prepared small basin, the batter in the small basin will have uneven places, just shake it.

Then you have to put some ingredients you like to eat, such as walnuts, green beans, and red dates, and put them on top of the cake, and start to evaporate the cake after putting it away.

Take out the electric steamer and add water to the pot, put the small basin into the pot and put the cold water in the pot in the process of boiling, and also give the cake a time for 2 fermentations.

After the water boils, start the timer for 25 minutesAfter 25 minutes, turn off the heat and do not take it out immediately, stop for 3 minutes to avoid sudden cold, and the steamed cake will shrink and collapse.

After 3 minutes, take out the hair cake with the tin foil, put it on a plate, uncover the foil little by little, and cut it into small pieces with a knife.

The steamed hair cake is fluffy and soft, the middle is all honeycomb, it can quickly rebound without stickiness when pressed on it, the taste is soft and sweet, and it is very successful, and there are children at home who can often do it, so that the children will know that the fluffy is not only the cake, but also the traditional hair cake, and it is just as delicious.

Cornmeal cake is a simple pasta, the ratio of flour and corn flour can be 1:1, so the cake is coarse; or flour and corn flour by 2:1 or 3:

The ratio of 1 is mixed, and the hair cake is more delicate, or you can use the ratio of 4:1 or 5:1 to make it more delicate.

If you want to make it more detailed, you can use milk instead of water, or add sugar, or you can add honey. If you add red beans, jujubes, raisins, etc., it can not only make the finished product more beautiful, but also increase the flavor. Cornmeal Cake Ingredients:

100 grams of cornmeal, 200 grams of flour, 5 grams of yeast powder, 20 grams of sugar, 270 grams of warm water, 100 grams of boiled red beans cornmeal cake preparation: 1. Put flour and cornmeal into a basin. 2. Add yeast and sugar, mix well.

3. Add warm water (about 30 degrees, too hot will scald the yeast to death), mix well until there are no gnocchi, then add red beans (leave a little for decoration) and stir until it becomes a muddy thick batter that is almost not flowing. 4. Smear a layer of oil on the inside of the mold, then pour in the batter (half of the mold), cover it, and place it in a warm place to ferment twice the size of the original. 5. Sprinkle red beans on the surface of the fermented batter, then put it in the steamer, boil over high heat, steam for 30 minutes on medium heat, turn off the heat, simmer for 5 minutes and then open the lid.

6. Take out the mold and buckle it upside down on the panel, and then cut it into small pieces. If the mold is sticky and can't be buckled, you can use a knife to scratch around the mold to let it out of the mold. Tips for how to make cornmeal cakes:

1. The batter should be thick to almost non-flowing paste, because the batter is full of holes after fermentation, and it will become thinner, so if the batter is thinned at the beginning, it will be easier to collapse after fermentation, so add water in batches when mixing the dough, until all the powder is stained with water and become a paste that is not easy to stir, and then let it stand for a while, so that the batter will moisturize a lot after full water seepage. 2. The batter should be fermented in a warm place to be twice the size of the original, and there will be many holes in the cornmeal cake after steaming, so that the taste will be soft. 3. The mold can be a glass box or an aluminum alloy lunch box or a stainless steel basin, and if the cake is thicker, it can be steamed for a while.

Thank you for your service, I hope it can help you, and I hope to be able to get your praise thank you!

A small bowl of steamed cornmeal cake is delicious and non-sticky, thank you for your support.

Cornmeal cake is not sticky and does not collapse!

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

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

Add boiling water to the cornmeal, stir evenly and let it cool, then add an appropriate amount of flour after cooling, as well as yeast water and sugar water, and stir evenly into a thinner dough. Pour evenly into a container, wrap in plastic wrap, and use a toothpick to insert a few small holes to ferment. After fermentation, add the dried fruits you like to eat, and then add water to steam.

First of all, we prepare cornmeal and white flour, put them in a basin according to the ratio of 1:1, add warm water, knead the yeast into a softer dough, and then after it has risen twice the size, put it in a pot and steam it.

Mix the flour, cornmeal, sugar, and baking powder in a basin first; Melt the yeast in warm water and pour it into the flour, knead it into a uniform dough, put the dough into the cake mold to rise, pour it into a cooking pot, add water and cook for 30 minutes.

1. Add 150 grams of cornmeal to the bowl first, in order to ensure that the cake is made better, all-purpose flour is also essential, pour the same 150 grams. 2. Then boil some hot water, pour in yeast powder and stir and melt, then pour it into the flour, wear gloves and knead it fully to form a lump and then cover it with plastic wrap and ferment for an hour. 3. After fermentation, put the dough in the steamer and steam it over high heat for about 15 minutes, and the delicious cornmeal cake is ready.