Red Bean Cornmeal Evaporated Cake Directions and Steps

1

Put the flour and cornmeal into a bowl; put in the yeast and sugar and mix well;

2

Put in the lukewarm water (about 30 degrees, too hot will scald the yeast to death) and mix well until there are no lumps, and then put in the red beans (save a little bit for decorating) and stir to form a mud-like batter that is almost non-flowing; Grease the inside of a steamable mold, pour the batter halfway into the mold, cover and place in a warm place to ferment until it doubles in size; I usually choose to mix the batter at night and put it in the fridge, and then get up the next day to steam it just right.

3

Sprinkle red beans on the surface of the batter into the steamer pot on high heat and then steam on medium heat for 30 minutes, turn off the heat, simmer for five minutes, and then remove the lid of the pot; the mold out of the inverted to the panel, not hot, when the mold into small pieces can be removed, if the mold is a little sticky inverted out of the mold can be used to use a knife to stick to the mold of the perimeter of the scratch on the mold is easy to unmolded. I used a Le buckle glass box, an aluminum alloy lunch box, with a small stainless steel pot can also be steamed, if the cake is thicker, you can steam a little longer.

4

Fine food to eat more, people's bodies have undergone many unhealthy changes, so corn and other grains known as coarse grains and back to the daily table, but in order to increase the nutritious and taste, in the practice of grain as much as possible is fine, eaten as a child of the dead cornmeal cornmeal woks and cakes are very rough and difficult to swallow, instead of eating them have been replaced with soft The hairy cornmeal cakes and detailed small nests, childhood favorite cake is not much change, is still the old practice old flavor ~ ~

5

Previously, the hairy cake because of the small supply of flour is basically in accordance with the ratio of flour and cornmeal 1:1 to produce, and the previous cornmeal in order to more out of the surface grinding is relatively coarse, so that out of the hairy cake is also very rough, and now sell the cornmeal are coarse and fine. The cornmeal are coarse and fine, different ways of eating and like to choose a different thickness of cornmeal, I do cornmeal cake like to use a little finer cornmeal, the general ratio of flour and cornmeal is 2:1 or 3:1, like more delicate taste can be 4:1 or 5:1, in short, according to their own preferences, and there is no too specific requirements.

6

Doing more detailed can use milk instead of water, you can put sugar, you can also put honey, red beans and dates, raisins, the addition of not only beautiful and also increase the flavor, the batter should be and thicker, is almost no flow of the paste, because after fermentation after the paste is full of holes will become thinner, if you start the batter and the thinning of the batter, then the fermentation will be more If you start to thin the batter and thin, then after fermentation will be more thin easy to collapse, so and when the pasta to add water in small increments, until all the powder is coated with water into a paste that is not easy to stir, and let it rest for a while you will find that the full heart of such as water behind the paste will be much more moist, so that it can be. Put into a warm place to ferment to 2 times, after steaming you will find the golden cornmeal cake will have a lot of charming holes, which is the reason for the fluffy. If you're short on time or you like it even softer you can pinch some more baking powder with your fingers and put it into the batter, but preferably aluminum-free baking powder~~