Steamed corn flour cake(yu mi mian xiao zheng gao )

Steamed corn flour cake

Introduction:

"Corn flour steamed cake is neither a cake nor a cake. It should be a combination of the two. The whole egg cake was cooked in a steamer instead of in the oven. So the taste is not as rough as Fagao, nor as delicate as cake, and it's just between the two. "

Production steps:

Step 1: prepare the ingredients.

Step 2: mix medium gluten flour and corn flour, sift and set aside.

Step 3: beat the eggs with sugar, oil and salt until they are white, fluffy and delicate. The beater has obvious lines. Lift the beater and the egg drops slowly.

Step 4: pour the sifted powder into the egg paste, and stir evenly with a rubber scraper until there is no dry powder and particles.

Step 5: pour into the mold about 8 or 9 minutes full, put into the steamer, cold water into the pot, from the steam start timing 12 minutes.

Step 6: put it in a cool place to demould.

Materials required:

Room temperature eggs: 4

Medium gluten flour: 60g

Corn flour: 40g

White granulated sugar: 30g

Salad oil: 10g

Salt: 1 / 4 teaspoon

Note: 1, sugar can be increased or decreased as appropriate, salt can also not put. 2. Corn flour should be made of fine, non granulated flour. 3. Silicone mold does not need to be oiled, if you change to other mold, please oil in advance to demould.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Yu Mi Mian Xiao Zheng Gao