Ingredients
Cornmeal ( 100g ) | White flour ( 350g ) |
Plain water ( Appropriate amount ) | Warm water ( Appropriate amount ) |
Yeast powder ( 6g ) | White sugar (appropriate amount) |
Oil ( a little ) | jujube and jujube ( appropriate amount ) |
How to make hot corn cakes
1. Blanch the cornmeal in boiling water and stir until there is no dry flour.That's it, stir and let it sit until warm
2.Pour flour and appropriate amount of sugar into the basin
3. Dissolve the yeast powder with warm water that is not hot and let it sit for one minute
4. Add the yeast water into the flour little by little, press and stir with a spoon, and mix the cornmeal gnocchi and Mix the noodles evenly, don’t add too much water, just stir the flour until it becomes a paste as shown in the picture
5.Brush an eight-inch cake mold with a thin layer of oil to facilitate demolding after steaming
6. Pour the batter into the mold and smooth it out with your hands dipped in water
7.Cover with plastic wrap and place Ferment in a warm place
8. Fermentation will take about 40 minutes until doubled in size
9.Garnished with soaked jujubes and wild jujubes
10. Boil water and steam for 30 minutes, then turn off the heat and simmer for 3 to 5 minutes before opening the lid to avoid shrinkage
12.The finished product after demoulding
13.The back is also very flat
14. Cut it and eat~
15.Eat~
11.After cooling for a while, you can remove it by hand
Tips
1.Corn flour must be blanched before mixing with white flour, it will be more delicate Very cooked
2.Don’t open the lid immediately after steaming, keep it simmering for 3 or 5 minutes, otherwise it will expand with heat and shrink with cold
3.Don’t put too much cornmeal, otherwise it will become sticky
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