Healthy and delicious millet cake

Overview

The millet cake that I have been thinking about for a long time is finally made today. As soon as the baby comes out of the pot, kill two pieces. Many recipes on the Internet put a lot of eggs, beat the egg whites and mix them with the egg yolk and millet paste. The method is similar to chiffon cake. I felt that millet should be the dominant content in millet cakes, as there was no egg white for foaming, and I didn’t want to use baking powder, so I thought of using yeast to make the dough. This is what I think: Millet is a coarse grain. Even if it is finely ground and steamed, the texture is still not as delicate as white flour, so adding some flour: first, to improve the taste, and second, to increase the viscosity. In order to make the taste more glutinous and soft, I also added some glutinous rice flour. The millet cake made with this combination is fluffy, soft and glutinous, and the taste is very close to the commercially available ones. Definitely worth a try!

Tags

• staple food
• home cooking
• whole grains
• corn oil
• egg
• flour
• glutinous rice flour
• millet noodles
• sugar
• yeast
• milk
• water

Ingredients

Steps

1. 1 Add 120 grams of millet noodles to 90 grams of water and grind it once in a food processor. (Commercially available millet noodles are not very thin. In order to pursue a delicate taste, I ran them through a food processor)

   

2. 2 Add an egg and beat again.

   

3. 3 Add glutinous rice flour and mix well.

   

4. 4 Add flour.

   

5. 5 Add milk and mix well.

   

6. 6 Finally add the sugar and mix again.

   

7. 7 Dissolve the yeast with a little warm water.

   

8. 8 Pour yeast into batter.

   

9. 9 Finally add 20 grams of corn oil and stir evenly. The batter is so delicate that you can hang a flag when you lift the spatula.

   

10. 10 Ferment for the first time until doubled in size.

    

11. 11 Use chopsticks to stir and deflate the fermented batter.

    

12. 12 Lay the grinding tool with oil paper in advance, and pour the deflated batter into the grinding tool. (I used an eight-inch pizza pan)

    

13. 13 Boil the water in the pot until it is warm, put the pizza pan into the steamer and cover it for the second fermentation. After 25 minutes of secondary fermentation, turn on high heat. After the water boils, turn to medium-low heat for 20 minutes. (Be sure to remember to heat the water in the second wave until it is warm)

    

14. 14 Turn off the heat and simmer for 5 minutes before lifting the pot. (I was too anxious to see the effect, so I turned off the pot soon after turning off the heat, and the fat and bulging surface suddenly shrank)

    

15. 15 Hold the lid gently to prevent water from dripping on the rice cakes.