Milk flavored corn cake(nai xiang yu mi fa gao )

Milk flavored corn cake

Introduction:

"Recently, I've been very busy making cakes. We've made all kinds of cakes, such as purple potato, pumpkin, sweet potato and brown sugar I like to make pasta. Of course, I can't avoid vulgarity. I'll follow suit. What I do is the most traditional corn cake, because I use milk to make noodles, so it tastes more fragrant. "

Production steps:

Step 1: mix white flour, corn flour, sugar, baking powder and salt evenly.

Step 2: melt the yeast with warm milk.

Step 3: pour milk into powder mixture and knead into dough.

Step 4: apply a layer of oil on the bottom and side of the mold, and put the dough in.

Step 5: ferment in a warm place to twice the size.

Step 6: decorate the surface with Lycium barbarum, steam for 50 minutes in a steamer, and then simmer for 10 minutes.

Materials required:

White flour: 230g

Corn flour: 100g

Milk: 200g

Yeast: 3 G

Baking powder: 1g

Wolfberry: a little

Sugar: 15g

Salt: 1g

Note: 1, milk can not be used hot, will kill the yeast. Just a little warm. 2. If the temperature is not enough, you can heat up the water in the steamer and put the container in the steamer for fermentation. Note that the temperature should not be too high. 3. Adding sugar and baking powder to the dough can make the cake ferment better. 4. Please add the amount of milk according to the degree of water absorption of your flour. 5. Steamed cake time must be enough, otherwise not cooked on the bad.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Yu Mi Fa Gao