Healthy and Delicious Millet Cake

Name: Healthy and Delicious Millet Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Millet noodles; 100g Flour; 40g Glutinous rice flour; 50g egg; 60g milk; 38g Sugar; 2.5g yeast; 20g Corn oil; 90g water

by salila82

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The millet cake that I have been thinking about for a long time is finally made today. The baby will kill two yuan as soon as it is out of the pot. Many recipes on the Internet use a lot of eggs, beat the egg whites and mix them with egg yolk and millet paste, similar to chiffon cakes. I think the content of millet cake should be dominant. There is no protein foaming, and I don't want to use baking powder, so I figured out to use yeast to make the noodles. This is what I think: millet is a coarse grain. Even if it is polished and steamed, the taste is still not as fine as white flour. So add some flour: one is to improve the taste, and the other is to increase the viscosity. In order to make the taste more glutinous and soft, I also added some glutinous rice flour. The millet cake made in this way is fluffy, soft and waxy, and the taste is very close to that of the market. It is definitely worth a try! "

Ingredients

120g Millet Noodles
100g Flour
40g Glutinous Rice Flour
50g Egg
60g Milk
38g Sugar
2.5g Yeast
20g Corn Oil
90g Water

Healthy and Delicious Millet Cake

1. 120 grams of millet noodles and 90 grams of water are polished in a food processor. (Commercially sold millet noodles are not very thin, in order to pursue a delicate taste, I only went through the cooking machine)

Healthy and Delicious Millet Cake recipe

2. Add an egg and polish it again.

3. Add glutinous rice flour and mix well.

4. Add flour.

5. Add milk and stir well.

6. Finally, add soft sugar and mix well again.

7. Add a little warm water to the yeast to dissolve it.

8. Pour the yeast into the batter.

9. Finally add 20 grams of corn oil and stir evenly. The batter is very delicate, and the flag can be hung by lifting the scraper.

10. The first fermentation has doubled its original size.

11. Use chopsticks to stir the fermented batter to exhaust.

12. Lay oil paper on the abrasive tool in advance, and pour the batter after exhausting into the abrasive tool. (I used an 8-inch pizza pan)

13. Bring the water in the pot to warm, put the pizza pan in the steamer and cover the lid for the second fermentation. After the second fermentation for 25 minutes, turn on high heat and turn to medium-low heat for 20 minutes after the water is boiled. (Second hair water temperature must be remembered to be warm)

14. Turn off the heat and simmer for 5 minutes, then flip the pan. (Too anxious to see the effect, the pot was turned off soon after turning off the fire, and the original chubby surface collapsed at once)