Yeast Version of Waxy Corn Evaporated Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
I have been making baking powder version of the hair cake, just to save trouble. When I wanted to use the frozen waxy corn in the refrigerator again, I suddenly wanted to try the yeast version first.
In fact, it is not more troublesome than the baking powder version, but it takes more time. After calculating the time, make corn syrup early in the morning to make the dough, seal it with plastic wrap, put it in a prominent place, and then go out. When I came back at noon, I saw at a glance that the noodles had swelled to the ideal height. Regardless of other things, first put the noodles on the pot and evaporate the cakes while doing other things without any delay.
The yeast version of the waxy corn hair cake spreads high in the pot and begins to shrink after being out of the pot, but it still retains its swelling degree. After breaking it, it looks hollow and loose, but it tastes sticky and waxy. There is no elasticity and must not be squeezed, otherwise it will become a solid mass. It seems that the glutinous corn rice cake is either the baking powder version, or more flour is added to minimize the stickiness of the glutinous corn. . . "
In fact, it is not more troublesome than the baking powder version, but it takes more time. After calculating the time, make corn syrup early in the morning to make the dough, seal it with plastic wrap, put it in a prominent place, and then go out. When I came back at noon, I saw at a glance that the noodles had swelled to the ideal height. Regardless of other things, first put the noodles on the pot and evaporate the cakes while doing other things without any delay.
The yeast version of the waxy corn hair cake spreads high in the pot and begins to shrink after being out of the pot, but it still retains its swelling degree. After breaking it, it looks hollow and loose, but it tastes sticky and waxy. There is no elasticity and must not be squeezed, otherwise it will become a solid mass. It seems that the glutinous corn rice cake is either the baking powder version, or more flour is added to minimize the stickiness of the glutinous corn. . . "
