Corn flour cake(yu mi mian fa gao )

Corn flour cake

Introduction:

"I steamed this seasonal cake with you a few years ago. My family loved it very much, but the taste was a little bit dross, which was no better than white flour bread. Next time, I will study how to steam this delicious and q-tasting corn flour cake. In Japanese cuisine books, the white flour cake is called Chinese steamed cake, which is very popular. "

Production steps:

Step 1: get the materials ready.

Step 2: mix white flour, corn flour, baking powder and sugar together.

Step 3: dissolve the yeast powder with 50cc warm water, and then add 1g sugar to stir to dissolve.

Step 4: wait 10 to 15 minutes for fermentation.

Step 5: pour the prepared fermented soup into the flour and mix well.

Step 6: pour in the remaining warm water and mix well.

Step 7: mix into dough.

Step 8: put it in a container (I use a cake mold with movable bottom).

Step 9: decorate with dates.

Step 10: ferment in a warm place to about 2 times (I put it in a steamer with warm water in winter, which is very convenient).

Step 11: steam in boiling water for 20 minutes (the cover is covered with cloth to prevent the beads from falling on the cake and affect the appearance).

Step 12: take out the pot, demould and load the plate.

Step 13: fresh cake.

Materials required:

Ordinary white flour: 200g

Corn flour: 100g

Sugar: 20g

Baking powder: 1g

Dry yeast powder: 3 G

40 ℃ warm water: 170g

Jujube (on blister): how many

Note: I think it's a little dry. If you like soft cake, put more water.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Yu Mi Mian Fa Gao