Sweet Corn Cake

Name: Sweet Corn Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pumpkin puree; 180g Corn flour; 300g corn kernels; 80g milk; 400g Flour; 4g yeast

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Autumn is when all kinds of crops are on the market. The ingredients of the season are cheap and the taste is the most delicious. Simple methods can make them delicious. As long as you spend a little thought, these ordinary corn, Sweet potatoes, potatoes, etc. can also be turned into tall snacks.

Today, Meimei will bring you the healthiest pastry in history, no sugar, no oil, no eggs! Don't need an oven yet! Especially healthy, soft, fragrant and fluffy! It’s great for breakfast and snacks!
Summer is a good season to eat pumpkins. Pumpkins have a high yield and are easy to store, so the price is very cheap. It is a popular nutritious food.

The nutritional value of pumpkins is relatively high, tender pumpkins are rich in vitamin C and glucose; old pumpkins are easy to calcium, iron, carotene content mostly, in addition, pumpkins also contain a kind of "cobalt" component, which has an excellent blood-tonifying effect. In addition to these, pumpkin also contains amino acids, histidine, soluble fiber, lutein and other elements necessary for the development of children. Eating pumpkin can effectively prevent high blood pressure, diabetes, liver disease, and improve immunity.
Pumpkin is delicious, but many children who are picky eaters don’t like it. Let’s use pumpkin to make a cake today. It is easy to operate and soft in taste, without flour and oven. Don’t be afraid of making cakes or steaming buns because of this pumpkin cake. There is no need to beat eggs, no need to ferment and knead the dough, so the kitchen white can also be easily operated!

In summer, this delicious breakfast must be tried.

Ingredients

150g Pumpkin Puree
180g Corn Flour
300g Corn Kernels
80g Milk
400g Flour
4g Yeast

Sweet Corn Cake

1. The ingredients are ready.

2. Grab the corn kernels, try to pick them up a little more completely, next to the many small yellow buds on the cob. Be sure not to waste it, it is the most nutritious essence of corn. Although its weight only accounts for 11% to 14% of corn kernels, its fat accounts for 84% of the total kernels, protein accounts for 22%, and minerals account for 83%. The well-known corn germ oil is extracted from corn germ.

3. Put the corn kernels into the wall breaker, add milk, and make a fine corn paste.

4. Stir the corn batter until it comes out, add the steamed pumpkin, stir evenly with chopsticks, the pumpkin will be steamed a little bit, and gently stir with chopsticks to become puree.

5. Pour the flour and corn flour into the pumpkin corn puree, add the yeast powder, stir well with chopsticks, and let the yeast powder melt.

6. To increase the taste, I added an appropriate amount of corn grains to the batter and mixed well.

7. Pour the mixed batter into an 8-inch cake mold and spread the surface evenly.

8. The remaining small handful of corn kernels can be placed on the batter for a little decoration.

9. Put the cake mold in the steamer, heat the water to warm, turn off the heat to ferment for about 20 minutes, turn on the high heat to steam the pumpkin corn, and judge whether the corn cake is fully cooked, press the surface of the pumpkin with your finger. The cake can rebound quickly to indicate that it is fully cooked, and it can be cut into pieces after being taken out of the pan and letting it cool for a while.

Tips:
This pumpkin corn cake, without a drop of water, is soft, fragrant and fluffy. It is healthier than cake. Summer pumpkin and corn taste extra sweet. They are also delicious without sugar. Reduce sugar intake, which is better for the body.

The pumpkin batter is filled with corn grains, which makes it more hydrated. After one bite, the sweet corn juice pops in the mouth, which is sweet and moist. Use sweet corn instead of waxy corn.