Chinese Food
Medlar corn cake
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Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:3G yeast is dissolved in 130g warm water (water temperature shall not be higher than 40 ℃). Let stand for several minute
Step3:Mix all materials except yeas
Step4:Pour in yeast water. Mix well and knead the dough
Step5:Put the dough into the steamer with gauze. Wash the wolfberry with water. Soak it in hot water for one minute, then fish it out for use.
Step6:Put the dough in a warm place and ferment it to twice its original volume. Then scatter the medlar on the dough surface. Steam in cold water for about 30 minutes. Do not open the lid immediately after steaming. Open the lid after a few minutes.
Cooking tips:1. It needs warm water to dissolve yeast, but the water temperature can't exceed 40 degrees. You can try it by hand. If you feel it's warm, the water temperature is not too hot. If it's too hot, the yeast will be burned to death, and that side won't start. 2. Don't open the lid immediately after steaming the cake. Wait a few minutes before opening the lid. If you can't finish eating at one time, you can put it in the refrigerator for cold storage. When you want to eat the next day, you can put it in the microwave oven for two or thirty seconds and it will be soft and delicious again. 3. In order to facilitate the steamed cake to be taken out of the container smoothly, the container wall should be painted with oil or padded with gauze, oil paper and so on. If you can't finish eating, wrap it in plastic wrap and put it in the refrigerator. If you want to eat the next day, just put it in the microwave oven and heat it. 4. For winter dough fermentation - dough fermentation, it needs to have appropriate temperature and humidity. 28 ℃ ~ 30 ℃ temperature. 70% ~ 75% humidity. The humidity is better to solve. Put the dough into the fermentation basin and cover it with a plastic film. The biggest problem of dough fermentation in winter is temperature
