Fresh Corn Steamed Cake

Overview

Corn buns are made every year during the corn season. This year, I plan to change my approach. Instead of steaming/frying the cornstarch directly, add a little flour and allow the yeast to ferment before proceeding with the cooking process. It's just like what's sold in that store - it doesn't add any flour, otherwise it won't have such a soft and delicate texture. Too sure. I poured more than 100 grams of water in one go, and I just made up the round number of 140. The corn syrup beat smoothly, but I had to add more flour than expected, and it failed to achieve the desired consistency. 250 grams of flour is the maximum limit you want. That's it, just make it thinner and make do with it. Entering the fermentation process, I started to wonder whether to steam a big bun or small cakes. In fact, the ideal state is for the batter to be thick but not runny, and steamed buns can be steamed one by one without any mold. But in this current state, if you want to make individual steamed buns, you have to use molds to separate them. However, I couldn't resist the temptation of the expected effect at the beginning. After all, regardless of the actual conditions of the batter, I still followed the envisioned method and tried to scoop out steamed buns one by one. Frustration. There is no doubt that the batter refuses to be limited to a defined territory and connects with each other. Although I wanted to use a circle mold to enclose them in my own territory, the mess was already in place, so I had to make do with steaming. In this situation, it's really better to get a big round mold and steam it into a big cake. Take out of the pan, cool briefly, then chop them apart one by one. Large and small, all shapes, only the circled ones are relatively neat. . .

Tags

• staple food
• pasta
• home cooking
• flour
• fresh corn kernels
• baking soda
• dry yeast
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Put the corn kernels into the food processor and pour in water

   

3. 3 Beat into a paste

   

4. 4 Pour into a large bowl

   

5. 5 Add yeast, baking soda

   

6. 6 Pour in flour

   

7. 7 Mix well to form a uniform paste, cover with plastic wrap and ferment at room temperature for 1-2 hours

   

8. 8 The dough rises

   

9. 9 Pour into a steamer lined with a cloth

   

10. 10 Put it into a pot of boiling water and steam over high heat for about 15 minutes

    

11. 11 Cook until cooked

    

12. 12 Remove from the drawer cloth when it is warm

    

13. 13 Plate and eat