Corn Pudding
1.
Mix all materials, cook machine for 3 minutes at first gear, 5 minutes at third gear, to the expansion stage;
2.
Wake up for 5-10 minutes, split into two, each forming 7;
3.
Put the cage into two layers, heat the bottom water slightly, cover and ferment to double the size;
4.
Bring to a boil and steam for 20 minutes, turn off the heat, open the upper and lower slits to dissipate air for 2 minutes, and open the cage.
Tips:
1. I steamed it for the convenience of eating. When I was young, I steamed the whole piece in a cage, and then cut it into pieces after it was steamed.
2. Because the corn flour is mixed, the surface will not be so smooth, there will be some pits and dents, normal.
3. The taste of pure corn wotou is too rough, and the ratio of 3:1 will have a better taste. It also takes into account the health, and children will also love it.
4. The amount of water is adjusted according to the situation, not too dry or too thin. This amount can be steamed on a double-layer basket.
5. The taste will be very soft and weak when made by one-time fermentation.
6. Make slits before leaving the basket to prevent the buns from retracting too much.
