1. Sift the corn flour and mix the flour, corn flour, milk powder, sugar and baking powder in a basin
2. The dry yeast is dissolved in water, let stand for 5 minutes, the yeast is completely dissolved
3. Add the yeast water to the basin and mix with a rice spatula to mix evenly without dry powder
4. Core and chop red dates, soak them in advance if they are dry
5. Add chopped red dates, mix evenly, the dough is wet and sticky
6. Put the dough into a 6-inch round cake mold
7. Stick a small amount of water with a rice spatula, smooth the surface, and leave the dough
8. The dough has been fermented, it is twice as big as the dough, and there are many pores on the surface
9. Wrap the plastic wrap, poke a small hole with a toothpick, put cold water in the wok, put it in the steaming rack, and place the mold on the steaming rack; cover the pot, boil SAIC, turn to medium heat and steam for about 25 minutes, turn off the heat Open the lid for 3-5 minutes
10. Take out the steamed cake and remove the plastic wrap
11. After letting cool, take off the mold, first use a knife to make a circle around the mold, put a cup on the bottom, press down on the mold, and take out the bottom.
12. Cut into pieces
Tips:1. Encapsulate the fresh-keeping film during the steaming process to prevent water vapor from dripping;
2. Red dates can be replaced by other dried fruits;
3. Open the lid 3-5 minutes after turning off the heat to prevent the cake from shrinking;
4. Freeze preservation, reheat by steaming, no change in taste.
