Corn cake(yu mi fa gao )

Corn cake

Introduction:

"With the introduction of Western desserts, more and more housewives are joining the baking army. Shuangshuang joined the baking army in 2009. After the whole family became fat, Shuangshuang retreated. It suddenly dawned on him that most Western desserts are rich in sugar and oil, but they are not particularly suitable for Chinese people's appetite and physique. Occasionally, it's called the petty bourgeoisie experience to increase the life sentiment, and the traditional food left by our ancestors is still lasting. Corn cake is a traditional food that my mother used to eat when I was a child. When I was a child, my mother often made it for my brother and me. Corn cake looks simple, focusing on the inherent beauty, rich nutrition, chew, rich corn fragrance and sweet aftertaste. Less sugar, no oil, the required materials are convenient, cooking tools are just home cooking steamer. The method is simple, only three steps to complete, and noodles, fermentation, steaming. Come back from a walk in the evening, mix noodles, shape, ferment and steam. That's it. The next morning, I didn't have to get up to cook. Comrade Liu warmed me up! Give Junliang a cup of hot milk, nutrition breakfast is so done

Production steps:

Step 1: put dates and raisins in boiling water in advance, wash them and soak them for about 10 minutes.

Step 2: take out the jujube and cut off both ends.

Step 3: cut the jujube seeds longitudinally with a small knife, turn the knife and cut off the jujube seeds.

Step 4: use scissors to cut one end of the jujube into a fan, and finish in turn.

Step 5: take a piece of jujube and roll it up.

Step 6: roll other jujube slices out in turn.

Step 7: a date rose is made.

Step 8: mix the flour and cornmeal. (the ratio can be determined by personal preference, or 1:1)

Step 9: add sugar, baking powder and milk.

Step 10: make a dough and let it stand for a while.

Step 11: divide the dough into two parts and knead them into smooth dough.

Step 12: 6-inch cake mold, oil in the middle.

Step 13: take a dough, roll it into a round cake, and put it into the bottom of the cake mold.

Step 14: roll the bean paste stuffing into a round cake and put it in the middle.

Step 15: roll another dough into a round cake and put it on top.

Step 16: put the rolled jujube roses on the top of the cake and decorate the cleaned raisins.

Step 17: put water into the steamer, heat the water slightly, keep the temperature about 38 degrees in the steamer, and put the cake mold in.

Step 18: ferment for about half an hour to one hour. Fire, steam for 30 minutes. (depending on the size and thickness, the 6-inch cake can be steamed for 30 minutes)

Materials required:

Flour: 200g

Corn flour: 100g

Milk: 180g

Jujube: right amount

Blackcurrant ordinary dry: moderate

Precautions: 1, jujube soak in advance, blanching, can make jujube skin toughness, not easy to damage. 2. The ratio of corn flour to flour depends on personal preference, so there is no need to be rigid. 3. After the dough is mixed, you can wake up a little or operate directly. 4. After shaping, put it into the steamer for fermentation. The main purpose of steamer fermentation is to overcome the reality of cold weather. If it is hot, put it out for fermentation.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Yu Mi Fa Gao