Chinese Food
Corn flour cake~
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My mother brought a bag of corn flour from the northeast. The color is lovely. She always wanted to toss it. There is a question about the time when fruit reacts to steam. Because I pour this amount into the ten inch mold very thin. So adjust the time according to the mold you use. Poke a toothpick. If it doesn't come out with batter, it's cooked. Need to explain. My mother's blood sugar is on the high side. So this sugar is very small. You need to add it as you like. In addition, when the room temperature is not very low in spring and summer, the yeast will be halved. It should be OK for 4060 minutes. As for the mold, it's better to replace it with the one without bottom. The steam will penetrate more easily. The cake will also rise higher.
Cooking ingredients
Cooking Steps
Step1:All powders are mixed with milk in several times and evenly. It is a thick past
Step2:Pour into a mold or bowl and let it ferment in a warm place. I put it on the electric blanket. It's about 23 hours. If it's not warm in winter, you can try to put it down overnight.
Step3:Cut the jujube in half. Remove the core for standb
Step4:The paste is twice as high. Honeycomb tissue appears. Put jujube in the yard and put it into the steamer. Steam over high heat for 15 minutes after boiling. Cut open and serv
Step5:Soft, waxy and swee
Cooking tips:I use a ten inch cake mold. It's a little bigger for this quantity. It's better to have a smaller one. The thickness will be more perfect. There are skills for making delicious dishes.
