Ingredients
High powder ( 100g ) | Corn flour ( 50g ) |
Yeast ( appropriate amount ) | Wolfberry ( a little ) |
Milk ( 30g ) |
How to make wolfberry corn cake
2. Pour in the milk and stir in the sugar (there is no fixed amount of milk and sugar, you can add it to your own taste)
3.Add 30-degree warm water to the yeast, stir, and let stand for 3 minutes to completely dissolve the yeast
5.Find a suitable container and apply a layer of corn oil on the bottom with a brush (the purpose is to facilitate demolding)
6. Wash the wolfberry with warm water and place it on the dough (you can also place it according to your favorite style), spread a layer to keep it fresh Let the membrane ferment in a warm place until it doubles in size
7. (This is fermented dough , you can refer to)
8. Boil water in a steamer and steam for 30 minutes (can be done after the air is released) Turn high heat to medium heat)
9. Remove from the mold after 30 minutes...isn’t it tempting? Man, this is the reverse rendering
10. Frontal renderings, do you feel more appetizing? …
11.Cut it into the shape you like and serve it to the table to enjoy...
1.First pour the flour and cornmeal into a slightly larger container for easier mixing
4.Pour in the yeast water and stir with chopsticks to form a floc, then knead it into a dough
Tips
1, The layer of plastic wrap applied during fermentation can not be removed until it is removed from the pan, otherwise the fermented noodles will collapse easily, and the steamed cake will affect the taste...
2.The higher the proportion of corn flour, the stronger the taste of the cake..If you want to make the cake softer, you can reduce the proportion of cornmeal
3.If it is winter during fermentation, heat the water in the steamer and put it into the pot to ferment.You can also put it in the oven and ferment it at 30 degrees for 40 minutes.
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