Hot corn cake(tang mian yu mi bing zi )

Hot corn cake

Introduction:

"Before the reform and opening up, the corn cake was the staple food. At that time, the corn cake would lose its white residue. But if the corn flour was scalded first and then made into a cake, it would be more pleasant to eat. If it was accompanied by steamed salted fish or scallion dipped in flour sauce, it would be the most delicious. Actually, there were not so many delicious dishes at that time, and the dishes were not as rich as they are now, There are only a few simple dishes, but maybe I'm used to eating them. I really want to eat them after a long time. "

Production steps:

Step 1: 200 grams of corn ready.

Step 2: blanch with boiling water, stir while pouring boiling water.

Step 3: cool the hot corn a little, and then pour the remaining ingredients.

Step 4: pour appropriate amount of warm water and dough, and ferment in a warm place.

Step 5: make yeast to the second largest.

Step 6: when the pot is ready, light the fire and use both hands to make the corn dough into jujube shape one by one.

Step 7: put it in the pot, heat it in the pot, stop fire and wake up for more than ten minutes.

Step 8: steam for more than ten minutes.

Materials required:

Corn flour: 200g

White flour: 200g

Soybean flour: 100g

Yeast: 2G

Water: moderate

Note: although corn is coarse grain, its nutritional value is not lower than rice. The content of protein, fat, phosphorus, iron and B vitamins are higher than that of rice, except for infants, other people can eat.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Tang Mian Yu Mi Bing Zi