Corn flour vegetable cake(yu mi mian shu cai bing )

Corn flour vegetable cake

Introduction:

"Among all staple foods, corn has the highest nutritional value and health function. It can prevent heart disease and cancer; rich calcium can play a role in lowering blood pressure; lutein and zeaxanthin contained in corn can fight eye aging; in addition, eating more corn can inhibit the side effects of anticancer drugs on the human body, stimulate brain cells, and enhance human brain power and memory. "

Production steps:

Step 1: blanch the celery leaves in hot water, soak them in cold water, remove and squeeze the water, add a little salt and mix well.

Step 2: put 3 parts of corn flour (choose the coarser) and 1 part of soybean flour into the basin, and add the mixed celery leaves and evenly (you can also add walnut or cooked sesame as you like).

Step 3: Boil the yeast with warm water, and use the same amount as steamed bread. Then pour the yeast water into the basin and turn it up and down several times until the noodles are not dry.

Step 4: fermentation is the same as making steamed bread, it can be twice as big. The difference is that after fermentation, it is not necessary to knead and directly make a cake like green body, which is steamed in a steamer for 20 minutes.

Materials required:

Corn flour: 3 servings

Soybean noodles: 1 portion

Celery leaves: moderate

Yeast: a little

Salt: a little

Precautions: 1. Before, baking soda or baking powder was commonly used to make coarse grain cake, but later yeast was used to make coarse grain cake, and the taste was softer and better. 2. Celery leaves can also be replaced with shredded carrots, or radish cherry, etc. the taste is different, you can try it.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: other

Chinese PinYin : Yu Mi Mian Shu Cai Bing