【Yantai】Simple corn cake
Overview
Nowadays, living conditions have improved, and everyone’s food has become very sophisticated. We eat almost all white rice and flour every day. Eating some whole grains appropriately is very beneficial to our bodies. Whole grains are rich in insoluble fiber, which helps ensure the normal operation of the digestive system. It can also reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. For whole grains, we should eat some, but not too much. A reasonable combination of coarse grains and fine grains is the most scientific way of eating. My mother-in-law is from Shandong, and she would steam a pot of corn cake every now and then as her staple food. Today I just recorded the entire production process. The method is also very simple. Friends who like it can take a look.
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Ingredients
Steps
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Place cornmeal, flour and yeast into a mixing bowl.
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Add appropriate amount of warm water and knead into a very soft dough.
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Pour some water on the surface, cover with a lid and place in a warm place for fermentation. My mother-in-law put it directly in the sun to ferment. Because there is a layer of water on the surface, the skin will not dry out. (If you want a perfect shape, you can put it into the mold for fermentation at this step. After fermentation, put it directly into the steamer for steaming)
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This is what it looks like after fermentation, and the volume is obviously much larger than before.
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The inside of the dough is honeycomb-shaped.
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Wet your hands with water, then pick up a handful of fermented noodles and place them directly on the corn leaves. Do not knead or press the dough to avoid damaging the air holes in the dough.
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No need to ferment anymore, just put it in the pot and steam it. After the fire comes to a boil, turn to medium heat and steam for twenty minutes.
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Cut into pieces and plate. Because there is only one fermentation, the pores inside are not particularly uniform.
