Eat whole grains healthily -------【Soy milk and cornmeal steamed cake】

Overview

I usually make soy milk and steam the steamed buns with bean dregs, so nothing is wasted. Yesterday I used soy milk and flour to make steamed cakes. The bean-flavored corn steamed cakes are really delicious. They are garnished with raisins and dried cherry tomatoes, which are both beautiful and delicious. When I was at home, my mother would put some soy flour in the cornmeal when steaming steamed buns. This way, the steamed steamed buns would be soft and full of bean flavor, which made up for the monotonous taste of cornmeal!

Tags

• snacks
• common dishes
• children
• old man
• afternoon tea
• fast food
• cornmeal
• flour
• soy milk
• various preserved fruits
• white sugar
• yeast

Ingredients

Steps

1. 1 Prepare the ingredients for making cakes;

   

2. 2 Put 200 grams of soy milk in a large bowl, add 3 grams of yeast powder, mix well and let it sit for a while;

   

3. 3 Cornmeal, flour and mix well, add sugar and mix well;

   

4. 4 Add yeast soy milk and stir into a thicker batter (as shown in Figure 4)

   

5. 5 Grease an eight-inch cake mold, pour in the batter, smooth the surface, cover with plastic wrap and ferment (if the weather is cold, put it in a steamer to ferment);

   

6. 6 Take out the fermented batter;

   

7. 7 Wash the preserved fruits in advance, soak them in water for a while, drain them out, and place the raisins and dried cherry tomatoes on the fermented batter;

   

8. 8 Pour cold water into the pot and turn on high heat. After the water boils, turn to medium heat for 35 minutes. Turn off the heat and steam for 5 minutes before taking it out and eating!