Cranberry Cornmeal Hair Cake

Name: Cranberry Cornmeal Hair Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Cornmeal (yellow); 50g Flour; 100g cranberry; 3g yeast; 110g warm water

by Silence into a poem

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When I was young, I often ate cornmeal rice cakes with various ingredients made by my mother. Mom made the rice cakes, which were fermented twice. Today, let’s use a one-time fermentation method to make pudding. The taste is also good. The key is to save time.

I believe foodies know the benefits of cranberry to people, and it is better for women. Regarding its various benefits, I will not repeat them.

Ingredients

Cranberry Cornmeal Hair Cake

1. Put the cornmeal and flour together, mix well, dissolve the yeast with water, pour into the flour, add warm water and stir to make a wet dough

2. Brush the mold with corn oil and set aside. I use a six-inch cake mold

3. Put half of the batter in the mold and sprinkle with cranberries

4. Put in the other half of the batter, sprinkle a layer of cranberries evenly on the surface, then cover with plastic wrap or a damp cloth, and leave to ferment in a warm place until it rises significantly

5. Put the mold on the steamer and steam for about 15 minutes on high heat, then change to medium heat for about 20 minutes to turn off the heat. Take it out immediately after turning off the heat. Don’t steam it like steamed buns. The mold can be demolded after taking it out. Because the mold is brushed with a layer of corn oil in advance, it is very easy to demold

Tips:
1. The ratio of corn flour to flour can be controlled to 3:1, and flour mainly plays a role of binding;
2. It is better to choose medium-coarse cornmeal.