Red Beans, Pumpkin and Corn Hair Cake

Name: Red Beans, Pumpkin and Corn Hair Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 100g Cornmeal; 240g Pumpkin paste; 80g Cooked Red Beans; 3.5g Dry yeast; 3g Baking powder (optional)

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

The golden and bright pumpkin corn pudding is so likable. Every time I eat it, it reminds me of my childhood. The staple food at that time was mainly cornmeal, supplemented by white flour. So parents always change the pattern to make cornmeal more so that our children are happy to accept it. And this corn pudding is our favorite.

Dad is a native of Yunnan. According to the local practice in Yunnan, he spread a wet cloth on the steamer, and then spread the wet corn batter on the cloth. The Dafa cake is sweet and delicious. Dad takes care of this. Called "Silk Cake". So when it comes to making cakes, I first think of the term "silk cakes".

The current diet is too fine, and coarse grains are even more rare. Sometimes I put small red dates in the pudding, sometimes red beans, and sometimes white sugar osmanthus, so that it is always new and not greasy.

Today's hair cake has two highlights. One is that 100% pumpkin puree is used instead of water, so the finished product is golden and golden; the other is that the red bean is added, which is more nutritious. There is no sugar in the rice cakes. It depends on the sweetness of the pumpkin itself. When you eat it, put some fermented bean curd on it. Unknowingly, I ate half a big fat cake.

Ingredients

Red Beans, Pumpkin and Corn Hair Cake

1. Soak red beans in cold water one night in advance;

2. Cook on low heat, take only the cooked red beans, and drink the soup directly;

3. Peel and seed pumpkin, choose golden color, sweet and juicy;

4. First slice and then dice, steam for 15 minutes on high heat;

5. Use a cooking stick to beat the pumpkin into delicate pumpkin puree;

6. Prepare the ingredients. Put all-purpose flour and cornmeal into a large bowl. Today, we will make two versions. The left side is without baking powder and the right side is with baking powder. The amount of other ingredients is the same;

7. Mix flour, corn flour, yeast (baking powder) first;

8. Pour the pumpkin puree; the thickness of the pumpkin puree is not the same, so add it one by one;

9. The batter should not be too dry or too runny. Scoop it up with a spoon, and the excess can fall off, and the batter can adhere to the spoon and will not fall off easily; this is the key step for the rise of the hair cake and the soft taste; if it is too thin, the hair cake If the batter is too dry, the steamed cake will feel dry and hard;

10. Put the cooked red beans into the batter separately, the amount of red beans can be adjusted as you like;

11. Stir evenly with a spoon; this is the final red bean pumpkin corn paste;

12. Spread a piece of oiled paper on the bottom of the 6-inch heightened cake mold, and spread a little vegetable oil on the walls; if there is no cake mold, you can use a deep ceramic bowl or a high-temperature glass bowl;

13. Put the batter into the molds, use a spoon to gently press the batter onto the porcelain, smooth the surface; put it in a warm and humid place to ferment; I put it in a steamer with a little temperature and humidity, and ferment for about 50 minutes;

14. Send to nearly 2 times the original size;

15. Put it into the steaming box, heat 100 degrees, and steam for 50 minutes; the time can be adjusted according to the depth of the mold; the batter is thin, and the steaming time is shorter; the thicker the batter, the steaming time should be extended accordingly to ensure that it goes from inside to outside All mature

16. The steamed rice cake can be taken out directly, and it will be demoulded when it can be touched by hands;

17. Because the inner wall of the mold is greased, it can be easily demolded and cut into pieces while it is hot. The taste and taste are excellent.

Tips:
1. Corn flour does not have gluten, so the gluten of all-purpose flour must be used to rise to a certain height, and it can also make the taste more delicate;
2. The red beans should be soaked and cooked before use. The red bean soup should not be added to the flour to prevent the soup from being too red and affecting the quality of the cake;
3. The hot steamed cake is soft, and it will become hard when it cools. Reheating can restore the softness;
4. Pumpkin is sweet, so adding or not adding sugar can be decided according to preference.