Steps to make red date corn cake

Many people are envious of the red date and corn steamed cake, it is delicious, so today I will tell you how to make it.

Introduction of Red Date Corn Steamed Cake

A whole grain delicacy suitable for babies

The red date corn steamed cake I made today is not particularly difficult to make. It just requires you to practice a few times like me. I believe it will become your specialty in the future. Through this soft and sweet red date corn steamed cake, I also want to tell you some benefits of eating more whole grains for babies. In the near future, you and I will meet our babies, so let's prepare first.

There are many benefits for babies to eat whole grains: Due to the simple processing, whole grains contain many nutrients that are not found in fine grains. For example, they contain less carbohydrates than fine grains, have more dietary fiber, and are rich in B vitamins. The unique nutritional ingredients of whole grains are very beneficial to the baby's health.

1. Detoxification: Coarse grains contain a lot of dietary fiber, which speeds up the excretion of waste from the body and reduces the time that digested food residues and toxins stay in the body.

2. Effectively relieve constipation Dietary fiber can promote gastrointestinal motility, excrete food residues in time, and relieve the pain of baby's constipation.

3. Helps babies lose weight. The dietary fiber in whole grains absorbs a lot of water in the body, expands in volume, and creates a feeling of fullness, thereby reducing food intake and achieving the goal of weight loss.

4. Beneficial to dental health: When the baby starts to grow teeth, eating some coarse grains can promote the development of the baby's chewing muscles and gums. Small steamed buns and corn bread made from coarse grains are good foods for babies to grind their teeth.

Red Date Corn Cake Ingredients

200g flour 100g fine cornmeal

30g sugar 3g baking powder

3 grams of yeast 140 grams of warm water

Some dried red dates

How to make red date corn steamed cake

1. Prepare the materials

2. Mix flour, cornmeal, sugar and baking powder in a bowl. The ratio of flour to cornmeal can be adjusted according to your preference. If you like cornmeal, you can add more. However, adding too much cornmeal will make the texture hard and reduce the softness. The right amount of sugar can not only adjust the taste, but also promote fermentation and increase the texture of honeycomb.

3. Soak the yeast in 30℃ warm water first. The amount of water depends on how much dough you want to make. It should not be too little or too much. After the yeast is dissolved, pour it into the flour mixed in step 1 and mix the dough with one hand. Note that it is mixing, not kneading. After all the yeast water is mixed, add warm water and continue to mix the dough until all the dry noodles in the basin are mixed into dough of different sizes. Then knead and knead the dough with your hands until the dough is smooth.

4. Pick up the dough, sprinkle some water on the bottom of the basin, put it in the bottom, and then apply a layer of water on the dough, press the dough in the basin to make it flat, and cover it. The purpose of adding water is to prevent the surface from drying out after the dough rises. After about 30 minutes, knead the dough vigorously to squeeze out the air, so that the steamed cake will have evenly spaced cavities, otherwise it will have large bubbles.

5. Wash the dried red dates, soak them for 20 minutes, pour them into a pot and add water to boil for 5 minutes, then remove the core and slice the red dates. The dried red dates are boiled in advance to remove the sour taste. I bought this kind of large red dates, and only 5-6 are needed to make red date steamed cakes. Rinse the raisins and wolfberries and set aside

6. Brush a layer of oil around the mold box, put the kneaded dough into the box, and smooth it with your hands.

7. Sprinkle chopped red dates, raisins and some wolfberries on top, cover with a damp cloth, and place in a warm place to let it rise again for 30-40 minutes (if the weather is cold, the rising time can be extended). The bigger the better. I used a baking mold box, you can use a steamer at home instead, and then put the cloth in the pot to prevent sticking.

8. Steam the cake in a steamer over high heat for 25-30 minutes, then turn off the heat. Then turn the steamed cake upside down on a cutting board and cut it into the shape you want before eating.