Cornmeal steamed cake

Overview

Cornmeal steamed cakes are a staple food that I often ate when I was a child. Although my material life has become richer now, I still miss the taste of my childhood, so I make steamed cakes from time to time. Because cornmeal alone has a rough texture, I add half of the white flour, so the effect is much better. Every time I change the pattern and add some auxiliary ingredients, the taste becomes even better. I used Joyoung's fully automatic pastry machine to make this cornmeal cake, which is more trouble-free and convenient. I used to worry about making such high-quality cakes, but this time I made it effortlessly!

Tags

• staple food
• pasta
• home cooking
• children
• afternoon tea
• clear water
• cornmeal
• dried cranberries
• egg
• white noodles
• white sugar
• yeast

Ingredients

Steps

1. 1 Prepare the ingredients: cornmeal, white flour, dried cranberries, yeast, water, eggs, and sugar.

   

2. 2 First, weigh 150 grams of flour, 150 grams of cornmeal and 25 grams of sugar into a basin.

   

3. 3 Add another 4 grams of yeast

   

4. 4 Crack 50 grams of eggs into a measuring cup and add 180 grams of water and mix well

   

5. 5 Slowly pour the egg-water mixture into the basin, stirring as you pour.

   

6. 6 Stir until it becomes a paste and cover with a damp cloth to ferment.

   

7. 7 Ferment until doubled in size

   

8. 8 Pour half of the batter into the inner pot

   

9. 9 Spread a layer of dried cranberries

   

10. 10 Then pour in the remaining batter

    

11. 11 Sprinkle a layer of dried cranberries on the surface and cover with a damp cloth for secondary fermentation

    

12. 12 Second fermentation until the size is obviously doubled

    

13. 13 Place the inner pot into a pot filled with water and close the lid

    

14. 14 Use the steam function to set the timer for 1 hour

    

15. 15 When the time is up, open the lid and a plump cornmeal cake is ready! Take out and cut into pieces and serve.