Steam in a pot under cold water. The specific method of steaming wheat cake is as follows:

Main ingredients: 200g corn flour, 400g white flour.

Accessories: 2 eggs, 250ml of milk, appropriate amount of jujubes, appropriate amount of raisins, appropriate amount of sugar, and appropriate amount of yeast.

1. Mix cornmeal and white flour in a ratio of 1:2, add appropriate amount of sugar and stir evenly.

2. Add 2 eggs to the flour, dissolve an appropriate amount of yeast powder in warm milk and pour it into the flour.

3. Add appropriate amount of warm water to the flour, knead it into a soft dough, and place it in a warm place to ferment.

4. After the dough has risen, stir in the raisins, then pour it into a basket covered with drawer cloth, and garnish with some dates and raisins. Pour cold water into the pot, boil the water for 20 minutes and then turn off the heat. After 10 minutes, take the cake out of the pot.

5. Steamed steamed cake.

Related information:

Wheat cake, the name for steamed buns in Jiangsu and Zhejiang areas, is similar in appearance and production method to steamed buns. It is a traditional local snack in Zhejiang, commonly found in eastern Zhejiang (Ningbo, Taizhou) and other regions. Among them, the wheat cake in Datang area, Dingtang Town, Xiangshan County is the most famous. The taste of white wheat cake without additives is also very similar to steamed buns.

However, the green wheat cake with mugwort and the brown sugar wheat cake are sweeter and softer than steamed buns. The methods are different in different places, and there are more colors. Folks also add milk, condensed milk, pumpkin and other auxiliary ingredients in the making process of wheat cakes to make colorful wheat cakes.