Method of preparation Main ingredients: 150g corn flour 3g baking soda Method 1 1. Put the corn flour into the basin, add yeast and moderate amount of warm water, mix well, and leave to ferment. 2. When the noodles are ready to ferment, add sugar and baking soda and knead well. 3. Line a cage drawer with a damp cloth, pour the molten cornmeal into the drawer, spread it out, and steam it over high heat for about 15 minutes. 4. Put the steamed cake on the board, let it cool, and cut it into 6 cm square pieces, ready to serve. Practice two 1, milk slightly warm, add the yeast, let stand for 3 minutes, stirring well; 2, add the yeast solution to the cornmeal, mix well; 3, add sugar to the flour; 4, pour the cornmeal solution into the flour; 5, knead the flour into a ball, slightly rounded; 6, square molds into the steamer, pad a layer of moistened gauze, will be placed in the dough, placed in a warm place for fermentation; 7, when the dough fermented to double the size of the When the dough has doubled in size, sprinkle the surface with softened raisins. 8. Boil water in a pot, and when the water boils, put it into the steamer basket and steam for about 30 minutes over high heat.

Chinese Name

Cornmeal Cake

Main Ingredients

Cornmeal

Special Characteristics

Soft and fluffy, sweet and savory.

Taste

Sweet

Effects

Cornmeal Cake

Desserts/Snacks Epilepsy Recipes Forgetfulness Recipes High Blood Pressure Recipes Atherosclerosis Recipes

Food Flavor

Sweet

Making Ingredients

While the main ingredient is cornmeal 150 grams, 3 grams of baking soda.

Features

This cake is soft and fluffy, sweet and delicious.

Food Preparation

5 sheets

Cornmeal Cake

1. Put the cornmeal into a pot, add yeast and moderate amount of warm water, mix well, and leave to ferment.

2. When the dough is ready to ferment, add sugar and baking soda and knead well, and leave it for a while.

3. Line a cage drawer with a damp drawer cloth, pour the molten cornmeal into the drawer, spread it flat, and steam it over high heat for about 15 minutes.

4. Put the steamed cake on the board, let it cool down, cut it into pieces of about 6 cm square and serve.

Cornmeal (yellow): corn and snails with food, otherwise it will be poisoned; try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.

Introduction of corn

Calorie table of corn (per 100 grams)

Calorie (calories) 196 Protein (grams) 4 Fat (grams) 1.2 Carbohydrate (grams) 22.8 Dietary Fiber (grams) 2.9 Vitamin A (mcg) 63 Carotene (mcg) 0.34 Vitamin B1 (mg) 0.16 Vitamin B2 (mg) 0.11 Niacin (mg) 1.8 Folic acid (mcg) 12 Vitamin C (mg) 16 Vitamin E (mg) 0.46 Calcium (mg) 1 Phosphorus (mg) 117 Potassium (mg) 238 Sodium (mg) 1.1 Magnesium (mg) 32 Iron (mg) 1.1 Zinc (mg) 0.9 Selenium (mcg) 1.63 Copper (mg) 0.09

Cornmeal Hairpins