Steamed corn cake

Overview

When I was young, my mother would cook it for us every year when the corn was ripe. Since I got married, I have to make everything by myself, especially the local flavor. Corn is a very nutritious ingredient, and I personally think that corn is also a very respectable crop. Wrapped in layers of skin, it always gives us thousands of grains of sweetness. I like to peel off every layer of leaves completely, and I seem to enjoy the feeling of happiness and sweetness as I go further. When my mother made it, she used yeast to make the cake, and it tasted delicious. But today I used a little baking powder, so that the cake body would be more solid and not rise too much, but the slightly chewy steamed cake would also be very delicious. As the steamed cakes emit bursts of fragrance in the pot, do you feel like you are in the cornfield at this moment, smelling the fragrance of the earth and the natural taste...

Tags

• pasta
• home cooking
• all-purpose flour
• baking powder
• fruit sweet corn
• low gluten flour
• sugar
• sweet milk powder

Ingredients

Steps

1. 1 Cut off the tips of the young corn leaves about 5cm, wash and set aside

   

2. 2 Wash the corn and cut it into granules

   

3. 3 Add it to the food processor in batches and grind until it becomes a slurry (if your food processor is large enough, you can also grind it all at once)

   

4. 4 Add the sifted flour, baking powder, sugar, and milk powder, mix well, do not over mix

   

5. 5 Take one piece and add it to the pastry mixture, fold it in half to wrap the food (you can boil the steamer water at this time)

   

6. 6 After the water boils, put it into high heat and steam for 25 minutes, then cool it down and eat it