Improved Version of Cornmeal Hair Cake

Name: Improved Version of Cornmeal Hair Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 100g Corn flour; 40g Sugar; 1g Baking powder; 3g Dry yeast powder; 40 degrees, 300ml warm water; Some Wolfberry; Some raisin; Some Pumpkin seeds; Some Sunflower seeds; Some walnut

by Masako

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The steamed rice cake last time was a bit dry and scumbag. It was not as moist and chewy as I used to eat when I was a child. I have consulted my old mother. My mother said that the noodles should be mixed until the noodles flow down through the fingers. That’s right, last time. The dough becomes dough. Take a look at this successful work! Is it very wet and Q? It's the smell in my memory that I like. "

Improved Version of Cornmeal Hair Cake

1. material.

Improved Version of Cornmeal Hair Cake recipe

2. Break the walnut kernels into small pieces and mix the kernels together.

3. Put white flour, corn flour, baking powder, and sugar together and mix well.

4. The yeast powder is melted with 50cc of inner warm water, and then 1g of sugar is stirred to melt. Wait for 10 to 15 minutes to prepare for fermentation.

5. Pour the ready-to-ferment soup into the flour and mix well. Pour in the remaining warm water and mix well.

6. Put 2/3 of the amount of nuts into the container (I used a cake mold with a movable bottom).

7. Leave it in a warm place for 30 minutes to ferment to about 2 times (I put it in a steamer with warm water in winter, which is very convenient). Put the remaining 1/3 of the nuts on top. (I made a small mistake here. I vigorously vibrated when I saw the air. I wanted to get the air out, but I gave the nuts to the town.)

8. Put it in a pot of boiling water and steam for 20 minutes (the lid is covered with a cloth for waterproof beads to fall on the hair cake and affect the appearance). After simmering for 2 minutes without removing the lid, remove the pot from the mold and set it on the plate.