Cornmeal Pudding

Name: Cornmeal Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain white flour; 100g Corn flour; 20g Sugar; 1g Baking powder; 3g Dry yeast powder; 170g 40 degrees warm water; A few Jujube (on blister)

by Masako

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Years ago, I joined together and steamed this very seasonal steamed rice cake. My family loves it very much, but it tastes a little bit scum, not as gluten as white bread. Next time, I will study how to steam the cornmeal steamed cake that is both delicious and tasteful. In Japanese cooking books, the white noodle cake is called Chinese steamed cake, which is very popular. "

Ingredients

Cornmeal Pudding

1. Prepare the materials.

2. Put white flour, corn flour, baking powder, and sugar together and mix well.

3. The yeast powder is melted with 50cc of inner warm water, and then 1g of sugar is stirred to melt.

4. Wait for 10 to 15 minutes to prepare for fermentation.

5. Pour the ready-to-ferment soup into the flour and mix well.

6. Pour in the remaining warm water and mix well.

7. Mix into dough.

8. Put it into a container (I used a cake mold with a movable bottom).

9. Garnish with jujube.

10. Ferment in a warm place to about 2 times (in winter I put it in a steamer with warm water, which is very convenient).

11. Put it in a pot of boiling water and steam for 20 minutes (the lid is covered with a cloth for waterproof beads to fall on the hair cake and affect the appearance).

12. Just take it out of the mould and put it on the plate.

13. The hair cake just out of the pot.

Tips:
I think it’s a bit dry, so friends who like soft hair cakes put more water.

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Cornmeal Pudding

Ingredients

Cornmeal Pudding

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