Honey Lemon Corn Cake

I love rice cakes the most. Today I will show you my best-made corn cake with honey and lemon flavor:

Honey Lemon Corn Cake

Corn flour is rich in nutrients. The linoleic acid and vitamin E contained in corn flour can reduce the cholesterol level in the human body, thereby reducing the occurrence of arteriosclerosis. Corn flour contains more calcium and iron, which can prevent hypertension and coronary heart disease. Corn flour also contains trace elements such as selenium. Selenium can accelerate the decomposition of oxides in the human body and inhibit malignant tumors. Modern medical research shows that corn flour is rich in glutathione, which is an anti-cancer factor. It can combine with a variety of foreign chemical anti-cancer substances in the human body to make them lose their toxicity and then be excreted from the body through the digestive tract. Coarsely ground corn flour contains a lot of lysine, which can inhibit tumor growth. The rich dietary fiber in corn flour can promote intestinal peristalsis, shorten the time for food to pass through the digestive tract, reduce the absorption of toxic substances and the stimulation of carcinogens to the colon, and thus reduce the occurrence of colon cancer.

In addition to making steamed bread and cornmeal cakes, how else can corn flour be eaten? Follow me step by step to make new ways with corn flour. The corn cake is a light order made by a friend on the blog. When making it, add a small amount of lemon juice commonly used in Western cuisine, so that the finished corn cake has a light lemon fragrance.

[Raw materials]: 4 tablespoons of corn flour, 1 tablespoon of glutinous rice flour, 1/2 lemon, 2 tablespoons of honey, 1 tablespoon of olive oil or sesame oil (Note: The spoon is a special spoon for hot pot. I don’t like too sweet food. The corn cake made with 2 tablespoons of honey tastes more sour than sweet. Friends who like strong sweetness can change the amount of honey appropriately, or add a small amount of white sugar to increase the sweetness. If you don’t like oil, you can replace the olive oil or sesame oil with boiled water).

Honey lemon corn cake ingredients

4 tablespoons corn flour 1 tablespoon glutinous rice flour

1/2 lemon 2 tablespoons honey

1 tablespoon olive oil or sesame oil

Method 1 (Steaming process of corn flour)

1. Put 4 tablespoons of corn flour and 1 tablespoon of glutinous rice flour on a plate

2. Use chopsticks to mix the two powders evenly.

3. Put a layer of plastic wrap on the plate

4. Place the plate in the microwave and close the door.

5. Firepower 100 degrees

6. Heat for 3 to 5 minutes, press the start button and heat the corn flour until cooked (Hui Xin’s intimate tip 1: You can also use a steamer to steam the corn flour for about 20 minutes, until the corn flour smells fragrant)

Method 2 (Sieving process of cooked corn flour)

1. Take the plate out of the microwave, the cooked corn flour will smell like flour.

2. When the corn flour is heated, steam is generated in the plate, which will cause the corn flour to form small lumps.

3. Use your hands to crush the dough into powder

4. If you don’t mind the trouble, you can sift the corn flour

5. Sift out finer corn flour (Hui Xin’s intimate tip 2: When the corn flour is heated, steam is generated in the plate, which will cause the corn flour to form small lumps. Crush or sift the lumps to make the corn flour finer)

Method 3 (Preparation process of honey lemon corn flour)

1. Wash the lemon with clean water and cut it in half with a knife.

2. Take half a lemon, squeeze the lemon juice with your hands, and drop it on the cooked corn flour

3. Add 2 tablespoons of honey (there is only a little honey left at the bottom, and it is crystallized, please ignore it)

4. Use chopsticks to mix cornstarch, lemon juice and honey evenly.

5. Pour 1 tablespoon of olive oil or sesame oil into the corn flour

6. Knead the corn flour and olive oil or sesame oil with your hands to make the corn flour fully absorb the oil.

Method 4 (Making process of corn cake)

1. After the corn flour absorbs the oil, grab a handful of corn flour in your palm, put your five fingers together and knead it towards the palm.

2. If the corn flour is not loose and can form a ball, the corn flour is mixed well. If it does not form a ball, you can add some oil and knead it.

3. Grab a handful of corn flour and knead it into corn dough (Hui Xin’s intimate tip 4: first knead the corn flour into a ball before putting it into the mold, the edges and corners of the pressed corn cake will be more complete and will not have cracks)

4. Put the kneaded corn dough in the mooncake mold and press it gently with your hands to make the surface smooth.

5. Place the mold upside down on the chopping board and push the mold lever downwards (Hui Xin’s intimate tip 5: Because the corn flour is already mixed with grease, there is no need to brush oil on the bottom of the mold to make the corn flour easily demoldable)

6. Remove the corn cake from the mold