Making corn cake from whole grains is fluffy, soft and delicious, do you know several ways to make c

There are two ways to make corn cake, the first is to prepare an appropriate amount of cornmeal, sugar, yeast powder, a bag of yogurt, an appropriate amount of flour, pour the cornmeal into the basin, add an appropriate amount of white sugar and mix evenly, and then add boiling water to stir, while adding a small amount of boiling water, while stirring evenly, wait until the corn flour is stirred into a viscous lump and put it aside to cool for later use, at this time prepare warm water to put in the appropriate yeast powder and stir evenly, and then put a bag of yogurt in the yeast basin, After mixing well, pour in an appropriate amount of flour to mix, mix into a fine paste, and finally pour the stirred corn paste into the batter and mix it together, and then wrap it in plastic wrap to let it rise. During the proofing process, prepare a handful of red dates and melon seeds, cut the red dates and melon seeds into small slices, and then put the chopped red dates and melon seeds evenly on top of the corn paste, and then put the cornmeal in the pot and cover it, steam it over high heat for about half an hour, and wait until the steaming is completely fragrant, and the corn cake is made at this time.

Another way to make corn cake is to use a rice cooker to make, when the corn batter wakes up, put the chopped red dates and melon seeds evenly on the corn batter, and then put the corn flour in the rice cooker, plug in the rice cooker, and choose the mode of making the cake, about 40 minutes or so, the corn cake will be completely made, open the lid of the rice cooker, a smell of corn will come to the face, the corn cake will be more fluffy when steamed out like this, and press it with your hand, it will not retract, It won't collapse either.

In the production process, we must pay attention to the ratio of cornmeal and white flour, too much corn flour will cause the fluffiness is not high, so we must pay attention to a small amount of cornmeal. In addition, do not open the lid during the steaming process, and wait for a few minutes after steaming before opening the lid after the heat inside has returned to avoid retraction.

Whole grains are essential in our daily life, and whole grains are good for our body and intestines, and corn cakes made with whole grains are not only fluffy but also soft and delicious. <>

The appearance of the production is also very beautiful. At the height of the epidemic in the first two years, everyone couldn't go out at home, and at this time, food bloggers on the Internet would share some simple and delicious food practices on their social platforms, including the tutorial of making bread with a rice cooker, which can be said to have swept the entire social platform, so today we will use a rice cooker to make corn coarse grain cake. <>

Not only is cornmeal rich in dietary fiber, but it also has a sweet taste, which is more suitable for making these sweet pastries. The fat cake used to make cornmeal is not only suitable for all ages, but also soft and easy to digest, and can be used as an indispensable snack in daily life. <>

The most important point in making fat cake is to pay attention to the degree of fermentation of the dough, so at this time the yeast plays a great role, when preparing yeast water, we can use warm water to soak the yeast powder, and then add a spoonful of sugar to make the yeast more active.

In addition, you need to add a small spoon of baking soda, which is not too much, to neutralize the sourness produced during the fermentation process, and not affect the texture and taste of the cake, and then use this bowl of water to mix the mixed flour.

To make the hair cake, we need to get a softer dough, so when mixing the dough, we can use the method of generally scalding half of the dough with warm water, so that the hair cake will be softer, and after the softer dough is produced, the dough will be fermented in a suitable temperature environment. The length of fermentation time can be determined according to the temperature of the environment, and if the temperature is high, the fermentation time can be shortened, and if the temperature is low, the fermentation time can be extended.

When there are more honeycomb holes on the surface of the dough, it means that the flour has been fermented, and at this time, it can be steamed directly in the pot.

I know of two ways to make corn cakes, and both of them are so simple that even a novice can easily learn them.

How to make cornmeal cake fluffy.

Nowadays, people are very conscious of a healthy diet, and cornmeal, known as coarse grains, has become the first choice for health preservation, and has been added to the staple food we usually eat. Although cornmeal is healthy and nutritious, the taste is not as good as fine flour, but it is still very delicious to make a fluffy hair cake.

Raw materials for cornmeal cake:

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.

How to make cornmeal cakes:

1. Put both the flour and cornmeal in a pot;

2. Add yeast sugar and mix well;

3. Put in warm water (about 30 degrees, too hot will scald the yeast to death) and mix well until there are no gnocchi, then add red beans (set aside a little for decoration) and stir into a muddy thick batter that almost does not flow;

4. Smear a layer of oil on the mold that can be steamed, pour the batter into half of the mold, cover it and put it in a warm place to ferment until it is twice as large;

5. Sprinkle red beans on the surface of the batter and put it in a steamer over high heat, steam for 30 minutes on medium heat, turn off the heat, simmer for five minutes, and then remove the lid;

6. Take out the mold and buckle it onto the panel, and cut it into small pieces when it is not hot.

The preparation of cornmeal cake is as follows:

Ingredients: 200 grams of corn flour, 200 grams of flour.

Excipients: 3 eggs, 250 grams of milk, 20 grams of sugar, 4 grams of yeast powder, half an apple, 2 handfuls of raisins.

Step leakage: 1. Add sugar to the corn flour and stir well.

2. Stir the milk in the microwave oven on high heat for 2 minutes, take it out and pour it into a bowl of corn flour, and stir it into a flocculent shape while pouring.

3. Give 3 eggs to the isothermal hot spot and stir well.

4. Add yeast powder and stir well.

5. Add flour and stir well.

6. Peel the carrots, cut them into cubes and put them in a blender to crush.

7. Add the churned carrots to Chunzen, stir well, cover with a plastic bag, and let the warm place ferment for 4 hours.

8. Peel the apple, take half of it and cut it into cubes.

9. Cut into small cubes and set aside.

10. This is fermented, stir well with a spoon.

11. Rub oil by hand in a small bowl, put a layer of stirred batter first, wipe evenly, and then sprinkle diced apples and raisins.

12. Scoop another layer of batter and wipe evenly.

13. Sprinkle another layer of diced apples, raisins, and 5 small bowls.

14. Put the water in the steamer boiling, put a small bowl in it, steam it over medium-low heat for 25 minutes, turn off the heat and simmer for another 5 minutes before taking it out.

15. a finished product drawing.

Ingredients: 5 eggs, 25g sugar, 30ml olive oil, 60ml water, 100g cornmeal.

Step round round resistant:

1. Separate the egg whites and yolks.

2. Add sugar, olive oil, water and cornmeal to the egg yolk.

3. Stir like this.

4. Add the egg whites to the sugar in two parts and beat like this.

5. Divide half of the egg white into the egg yolk paste and mix well.

6. Then pour all the egg whites back into the whipped egg whites and mix well.

7. Brush a layer of oil on the inside of the mold and pour in the mixed paste.

8. Put on the steamer, buckle the cavity and answer a plate, and steam for 30 minutes.

9. The corn cake that comes out of this way is particularly fluffy orange spring.

1. Prepare cornmeal, flour, eggs, and raisins first, and the ratio between cornmeal and flour should be controlled at about 2:1.

2. Then boil a pot of boiling water, stir it with chopsticks while pouring it into the cornmeal, and after the cornmeal is stirred into a lump, pour eggs, sugar, yeast powder, and flour into it in turn and seal it for fermentation.

3. The bridge mill then puts the raisins prepared in advance into clean water and washes them for later use, takes out the fermented cornmeal and stirs well, and then pours it and raisins into a greased mold and steam for about half an hour.

1. The materials are ready to be dismantled and prepared: 200 grams of corn flour, 100 grams of wheat flour, 50 grams of eggs, 3 grams of yeast, 10 grams of sugar, appropriate amount of water, appropriate amount of red dates, and appropriate amount of raisins. Then add 200 grams of corn flour to 200 grams of boiling water and stir into gnocchi, as shown in the picture below.

2. After cooling, add 1 egg, 10 grams of sugar, 3 grams of yeast, 100 grams of plain flour, and 150 grams of warm water, as shown in the figure below.

3. Then stir until it is particle-free viscous, as shown in the figure below.

4. Then proofing to twice the size, stir and exhaust the batter, as shown in the figure below.

5. Put oil paper at the bottom of the 8-inch mold, brush the oil around it to prevent sticking, pour in the batter and proofing it twice, as shown in the figure below.

6. Then put red dates and raisins, boil water and steam for 30 minutes, turn off the heat and simmer for 5 minutes, take out and demould while hot, as shown in the figure below.

Ingredients: 100g of corn flour, 100g of whole wheat flour, 5g of yeast, 4g of sugar (sugar is only used to activate yeast and make fermentation faster, not to increase sweetness), 1g of baking soda, wolfberry, pumpkin seeds, sunflower seeds, pine nuts, raisins, etc., used to spread on the surface of the cake.

Method 1: Slowly pour boiling water into the cornstarch;

2. Stir the corn flour into a paste and set aside;

3. When it cools until your hands are warm, pour in whole wheat flour, yeast powder, sugar, baking soda, and stir into a paste. Do not add corn flour paste when it is still hot, otherwise the yeast powder will be scalded to death;

5. Pour the paste into a large bowl, how big should the bowl be? Big enough to hold at least twice as much mush. sprinkle with pumpkin seeds, sunflower seeds, pine nuts, goji berries, raisins, etc.;

6. Prepare the steamer, cover the cake paste with a lid, and put it on the pot to ferment. After fermentation to double the size, it can be steamed directly. If it is fermented and then moved, the bubbles in the batter will burst, and the steamed cake will be hard, and the steamed cake should be so soft and soft.

Corn cake is the best way to do this.

Cornmeal cake is a favorite choice of many people, so that the ingredients in the case of eating, there is no impact on the human body, but in the case of eating cornmeal cake, you need to pay attention to the appropriate development, this kind of ingredients eat too much, there will be an impact on the digestion and absorption of the human body, and don't be angry when eating cornmeal cake, otherwise it will have an impact on the human body, what is the practice of cornmeal cake at home?

How to make cornmeal cake at home:

Raw materials. Main ingredients: 75 grams of stick noodles, 75 grams of plain flour.

Auxiliary materials: 4 grams of Yanpai yeast, 1 gram of baking soda, a small amount of sugar, a few jujubes, and a small amount of osmanthus sauce.

Practice. 1. Put the stick noodles and ordinary flour into the basin and stir, mix the yeast with appropriate warm boiled water (slightly higher than the temperature of the hand), and release the alcohol statically;

2. When the dough is fermented to twice the original volume, add sugar and soda and stir, and let rise for about 15 minutes;

3. At the bottom of the stainless steel lunch box, brush the oil around the week, pour in the batter, and sprinkle jujube and osmanthus sauce on the top; Steam for 20 minutes;

4. Dry the steamed cake slightly, walk along the wall of the lunch box with a wooden skewer, and consider the cake for demoulding; Slice and serve.