Milky corn steamed cake

The milky corn steamed cake is delicious. I really like it. I am in a good mood today, so I will share the recipe with you:

Ingredients for Milky Corn Steamed Cake

200g corn flour 200g plain flour

Milk (can be replaced with water) 430g granulated sugar 68g

8 grams of dry yeast 3 grams of baking soda

2g baking powder, appropriate amount of candied fruit

Jujube meat and wolfberry

Walnut kernels

How to make steamed corn cake with milk flavor

1. Mix cornmeal, plain flour, baking soda, baking powder and sugar, make a hole in the middle and place the dry yeast in the center.

2. Pour in an appropriate amount of milk (or water), let the yeast dissolve first, then continue to add milk, stirring with chopsticks while adding, so that the flour can fully absorb the milk (or water)

3. The dough should be slightly thinner to form a slightly fluid batter.

4. I used an 8-inch cake pan and brushed a layer of oil inside to facilitate demoulding

5. Pour the mixed batter into it

6. Cover with plastic wrap and place in a warm place to ferment until it doubles in size. Remove the plastic wrap and sprinkle with your favorite candied fruit, wolfberry, jujube meat, peach kernel, etc.

7. Put the steamer in cold water and steam it over high heat for about 40 to 50 minutes. After it cools down a little, remove it from the mold and cut it into pieces.

Tips for making steamed corn cake with milk flavor

The amount of milk given in the recipe is for reference only. You can decide how much to add based on your own preference. Relatively speaking, the dryness or wetness of the batter is directly related to the softness or hardness of the steamed cake.

Soak wolfberries in advance until soft and wipe dry, remove the core of red dates and cut into small pieces, and cut the candied fruit into small pieces.

The steaming time depends on the amount of batter and the power of the fire. My time is just a reference.

Corn recipe recommendation: Cornmeal sauerkraut pork buns

Ingredients: white flour, cornmeal

Pork and sauerkraut

Salt and Sugar

Milk Yeast

Cooking wine pepper powder

Pepper soy sauce

Chicken Essence with Scallion and Ginger

Oyster sauce blended oil

Sesame oil

practice

1.2/3 white flour, 1/3 cornmeal, add a little salt and sugar and mix together

2. Heat the milk in a microwave until lukewarm, add an appropriate amount of yeast powder and let it stand for 10 minutes

3. Pour the milk yeast water into the flour mixture, add appropriate amount of warm water, and knead it into a dough of moderate hardness by hand.

4. Put it in a warm place to ferment. After it rises, poke a small hole with your finger. If it does not shrink, it means the dough has risen.

5. Chop the pork into fine pieces, add cooking wine, Sichuan pepper powder, pepper powder, soy sauce, chopped green onion and ginger, chicken essence, oyster sauce, blended oil, and sesame oil and mix well.

6. Wash and chop the pickled cabbage into stuffing, then mix it into the meat stuffing to make the bun stuffing

7. Divide the risen dough into small pieces of appropriate size

8. Roll out the dough into a round shape

9. Add appropriate amount of fillings

10. Wheat-ear shaped buns

11. Cover the wrapped buns with plastic wrap and let them rise for 20 minutes

12. Put the cold water in the pot, bring it to a boil over high heat, then turn to medium heat and steam for about 15-20 minutes. Then turn off the heat. Steam it for a few more minutes and then pick it out and eat it.