Corn Muffin Cake
1.
To prepare ingredients, corn juice can also be replaced with other vegetable juices, spinach juice, carrot juice, milk, etc. Because corn juice itself is relatively sweet, add some sugar when changing to other vegetable juices.
2.
Pour the eggs, powdered sugar and salt into the corn juice, mix well with a whisk,
3.
Mix the baking powder and low powder (this step is to prevent uneven mixing in the batter after the baking powder is poured in the next step, it is recommended not to omit)
4.
Pour the mixed baking powder and low flour into the corn juice mixture and stir evenly in a Z-shape until there are no particles
5.
Pour crushed red dates into the batter and stir again
6.
Pour the evenly mixed batter into the muffin cup, remember to pour 8 minutes full, because it will become bigger after steaming
7.
Shake the cup a few times to eliminate air bubbles on the surface, and then sprinkle almond slices on the surface.
8.
Steam in cold water in a pot for 15-20 minutes and it will be out of the pot
