As a foodie who loves delicious food and "upside down" delicious food, I personally like to eat hair cakes, and I have tried to make a variety of hair cakes, such as rice hair cakes, pumpkin hair cakes, brown sugar hair cakes, glutinous rice hair cakes and so on, with different tastes. Of course, corn hair cakes are also my favorite hair cakes. So how do you make cornmeal cakes?

The corn flour cake I made, first of all, was mixed with ordinary flour in proportion, with milk and eggs, and fermented by yeast. The corn flour cake not only had corn aroma, but also had beautiful holes, soft and delicious. Let's share the specific practices below, I hope everyone likes it! Corn flour cake (reference weight: about 8 servings)

Ingredients:

Medium gluten flour: 11g, fine corn flour: 5g, milk: 14g, egg: 1, fine sugar: 3g, yeast: 3g.

Production steps:

1. Mix and sieve medium gluten flour and fine corn flour, pour them into a pot, and add sugar, yeast and eggs in turn.

2. Slowly add the milk and mix well until it is dry and sticky.

3. Brush the mold with oil in advance to prevent sticking, and distribute the batter into the small cake mold.

4. Ferment in a warm place to double the volume, and slightly stir and exhaust.

5, cold water on the pot, steam for 2 minutes and stew for 3 minutes.

6. After the cake is not hot, demould it.

7. The corn flour cake with fragrant corn, beautiful holes, soft and delicious taste is ready, and the family likes it very much! failed tips: dry goods look here!

1. Corn flour is ground from corn, which is light yellow, not corn starch. Please pay attention to your choice.

2. Fermentation is the most important step in making cakes. Whether it is under-fermentation or over-fermentation, it will affect the bulkiness and taste of finished products. In summer, special attention should be paid to not over-fermenting. If over-fermenting, there will be collapse and sour taste.

3. Frequently asked questions: Why didn't my hair cake rise, and the texture was coarse and the taste was not delicate?

I have summarized five possible reasons for this problem, which you can solve by comparison.

(1) If the yeast fails or gets wet, it is recommended to buy yeast in small packages and store it in a cool and dry place at ordinary times. Please check the state before using it.

(2) The pastry batter is not mixed well, so it is suggested to mix well and let the yeast distribute evenly in the batter, so as to obtain a better fluffy effect.

(3) The temperature of the liquid material mixed with yeast is too high, which will burn the yeast to death and affect the fermentation effect. It is suggested that the temperature of liquid material should be controlled below the hand temperature.

(4) insufficient or excessive fermentation. It is suggested that fermentation should be done carefully.

(5) The steamer is poorly sealed, and the steam drops and burns the yeast. It is suggested that the steamer cover should be wrapped with gauze or used with bamboo steamer.