Fresh Corn Steamed Cake
by Food·Color
Favorite
3
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. . . "
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. . . "
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