Fresh Corn Steamed Cake

Fresh Corn Steamed Cake

by Food·Color

4.8 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

The corn bun is made every year in the corn season. Going to this year, I plan to change my approach. Instead of steaming/frying the corn batter directly, add a little flour, and then proceed to the cooking process after the yeast is fermented. It's just like the one sold in that store-he adds a little flour, otherwise it won't have such a soft and delicate taste.
Too sure. Pour more than 100 grams of water in one breath, and simply rounded up an integer of 140. The corn steep liquor was beaten very smoothly, but I had to add more flour than expected, and it did not reach the expected consistency. 250 grams of flour, which is the maximum limit desired. That's it, it's thinner, and it's okay to use it.
Entering the fermentation process, I started to be entangled in steaming a big bun or a small cake. In fact, the most ideal state is that the batter is thick and non-flowing, and the small buns can be steamed without any mold. But in this state, if you want to make small buns one by one, you have to use molds to separate them. However, he couldn't stop the temptation of the initial expected effect. After all, regardless of the actual conditions of the batter, he still wanted to scoop out buns one by one according to the plan.
defeat. There is no doubt that the batter is not confined to the demarcated territory and is connected to each other. Although I wanted to use a ring model to enclose them in my own territory, the chaos was already complete, and I had to make do with it. In this situation, it's better to steam it into a big cake with a big round mold.
Take it out of the pot, let it cool for a while, and then peel them off one by one. Large and small, various shapes, only the enclosed ones are considered neat. . . "

Ingredients

Fresh Corn Steamed Cake

1. Materials

Fresh Corn Steamed Cake recipe

2. Put the corn kernels into the food processor, pour in water

Fresh Corn Steamed Cake recipe

3. Whipped into a paste

Fresh Corn Steamed Cake recipe

4. Pour into a big bowl

Fresh Corn Steamed Cake recipe

5. Add yeast and baking soda

Fresh Corn Steamed Cake recipe

6. Pour the flour

Fresh Corn Steamed Cake recipe

7. Mix well into a uniform paste, cover with plastic wrap and ferment for 1-2 hours at room temperature

Fresh Corn Steamed Cake recipe

8. Dough rise

Fresh Corn Steamed Cake recipe

9. Pour into the steamer covered with cloth

Fresh Corn Steamed Cake recipe

10. Put it in a pot of boiling water and steam on high heat for about 15 minutes

Fresh Corn Steamed Cake recipe

11. Cooked out of the pot

Fresh Corn Steamed Cake recipe

12. Remove from the drawer cloth when it is warm

Fresh Corn Steamed Cake recipe

13. Serve and eat

Fresh Corn Steamed Cake recipe

Tips:

It is not advisable to add too much water when whipping the corn paste to avoid the corn paste being too thin and adding too much flour.
If you like sweetness, you can add sugar according to your own taste when mixing corn paste

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