Cornmeal Pudding
1.
Put the corn flour, flour and yeast in a basin, and stir evenly with chopsticks
2.
Add 220g warm water and stir with chopsticks
3.
Mix the noodles so that they are softer than the dough and thicker than the batter, and leave to ferment in a warm place
4.
Boil the grey dates in water for 3 minutes and let cool (the boiled dates will be sweeter and fuller when used as a hair cake)
5.
Seeing that there are bubbles on the surface of the reconciled noodles and they rise up, it means that the fermentation is good.
6.
Place the four frames of tofu molds in the steamer, and cover the inside with a damp cloth
7.
Divide the noodles in half and pour half into the mold
8.
Spread a layer of dates
9.
Pour the other half into it and spread a layer of jujube on the surface
10.
Then cover the pot and start the second serve. The second serve can see the obvious rise. I spent about 50 minutes on the second serve.
11.
After the second shot is over, steam it on high heat. After the pot is opened, steam for 45 minutes. (Because I am afraid that wooden molds do not like heat conduction, the steaming time will be longer). After steaming, cut into small pieces and eat.
Tips:
I often hear old people say that medium-coarse cornmeal is used to make wotou. They say that the fine cornmeal has high viscosity and is suitable for making two kinds of noodles. If you make wotou, it will taste sticky. If you don’t like medium-coarse, you can Try it with fine corn.
