First of all, we need to use fine cornmeal, which is essential to make the corn cake taste fine. Secondly, you must use boiling water to scald the cornmeal, because boiling water will make the starch in the cornmeal produce a pasting reaction, so that the texture of the cake is more delicate, which is the key tip to ensure that the texture of the cake is delicate. The third is to mix in the right amount of wheat flour, which not only greatly improves the texture and flavor of the corn cakes, but also enriches the nutrients of the corn cakes.
After mastering the 3 basic points of making corn cakes, let's talk about how to make corn cakes, and other tips to make corn flour cakes delicate and fluffy.
Ratio of ingredients:
100 grams of fine corn flour, 100 grams of all-purpose flour (all-purpose flour is ordinary wheat flour), 1 egg, 100 grams of boiling water, 70 grams of lukewarm water at about 45 degrees Celsius (if you want to eat the creamy flavor of the milk, replace it with the same amount of milk), 35 grams of sugar, 2 grams of baking powder (can not be used), 3 grams of yeast powder.
The ratio of corn flour to all-purpose flour in this recipe is adjustable (1:1 to 1:2 for corn flour and all-purpose flour), so you can use more all-purpose flour or more corn flour, but the more corn flour you use, the rougher it is, and the more wheat flour you use, the more delicate it is.
Decorative materials:
Raisins or dates, etc. (decorative materials can be optional, can not be used, it is very casual).
Tools:
6 inch round mold.
Preparation:
1. Sift cornmeal through a fine sieve into a bowl, then pour boiling water into the cornmeal while it's still hot, stir well, and then set aside to cool.
2. Crack the eggs into a bowl, add warm water, sugar and yeast, and beat until ready to use; mix the medium gluten flour and baking powder, and then pass through a fine sieve; if you want to use decorative materials for friends, the decorative materials will be ready to use.
Practice steps:
1, wait until the corn flour cooled to about 45 degrees, pour into the gluten flour, pour in the eggs and yeast mixture, stir into a relatively thin and soft cake batter (the batter of different degrees of thinness and softness, the texture of the cake is also different, like the texture of the strong or even kneaded into a soft dough).
2. Brush a layer of salad oil around the perimeter and bottom of the mold, pour in the batter, and place the batter halfway down the mold, and cover with plastic wrap to ferment until it doubles in size (this time, the batter will be about nine minutes full).
3. Remove the plastic wrap from the mold and smooth the surface of the fermented cake batter with your hands (it's easier to smooth it out with a little oil on your hands or a spatula). If you need to put decorative materials, you can gently press the prepared raisins or dates on the surface of the batter at this time.
4, steamer water boil into the mold, steam on medium heat for about 30 minutes, turn off the heat and simmer for 5 minutes, remove the mold and let cool, and so the cake is not too hot when you can unmold, complete.
Experience sharing:
1. If you don't have a mold at home, you can replace it with another container of the right size, and brush the inner wall of the container with oil or put baking paper on it to spread it out with water.
2, the total amount of flour and the total amount of liquid is also adjustable, the greater the proportion of the total amount of liquid, the more delicate the texture of the corn cake.
3, the degree of fermentation of the cake batter should also be controlled, excessive fermentation will lead to the collapse of the cake, and even make the cake with a sour flavor.
4, some friends do not like fermentation of corn cakes, in fact, after the fermentation of corn cakes more delicate and delicious, nutrients are more easily absorbed by the body, because the large molecules of nutrients in the cornmeal, after the fermentation of small molecules will be converted.
5, with cornmeal as a cake, you must let the adjusted cake batter in the mold to complete the fermentation, the batter fermentation is complete can not be moved, directly on the steamer.
6, if there is corn husk at home, you can wash the corn husk pad in the bottom of the mold, hair cake corn flavor is more intense.
7, the time needed to steam the corn cake and the size of the cake, the thicker the batter the longer it takes, the process of evaporating the cake do not just open the lid of the pot, otherwise it will collapse.
8, can not finish eating the cake can be put into a plastic bag in the refrigerator to save, the next time to eat to cut into pieces of steam heat, or cut into pieces into a plastic bag with microwave heating. Microwave heating must be medium heat, do not choose high heat.
9, cornmeal and bean flour is also very with, you can try to use 100 grams of cornmeal with 50 grams of bean flour this ratio to do the cake, but also very tasty, more comprehensive nutrition.