Fresh corn cake

Overview

Flowers are ready to be broken when they bloom, but don’t wait until there are no flowers left to break branches. I have had an idea for a long time, but it has always been postponed due to various reasons. I suddenly realized that summer is actually not that long. Although it is still hot and depressing, autumn is already waiting in the near future. The corn season will be over soon, tomorrow may be within reach, but next year is too long. . . . Tomorrow, corn will make cakes. No cornmeal is used, the fresh yellow and tender corn kernels are golden in color that people don’t want to miss. The most common food processor does not need the delicacy of a wall-breaking machine to have the most original and rustic texture. The appearance of eggs is just to bring corn juice so that the food processor can run smoothly. Sugar can actually be omitted, but most people prefer it sweeter. Yeast is the soul of the final cake. Without it, there will be no loose texture. Flour, which gives the cakes the bones and muscles, loses the support of gluten. Everything that expands due to heat will eventually shrink due to the loss of heat, losing the loose texture that the cakes should have. Baking powder, aluminum-free. Some tips say that the secret to making Xuan Teng buns is to add the right amount of baking powder. Maybe it will give the yeast a boost, but maybe it will just be a foot for the snake. The result was not bad, the golden hills were raised high and flowers were blooming, although they were not as big as expected. Not too much flour brings out the fluffy texture, and it has a bit of the reality of pure corn tortillas. It's not particularly sweet, but it has an irresistible corn aroma. . . .

Tags

• pastries
• children
• banquet dishes
• dinner
• baking powder
• egg
• flour
• fresh corn kernels
• sugar
• dry yeast

Ingredients

Steps

1. 1 Ingredients: 400 grams of fresh corn kernels, 1 egg, 50 grams of sugar, 130 grams of flour, 3 grams of dry yeast, 1/2 tsp of baking powder

   

2. 2 Pour the corn kernels and eggs into a food processor and blend.

   

3. 3 Add sugar and continue beating.

   

4. 4 into thick corn syrup.

   

5. 5 Pour into a bowl, add flour, dry yeast, baking powder and stir.

   

6. 6 Into a thick paste. Cover with plastic wrap and ferment.

   

7. 7 The batter rises.

   

8. 8 Put it into the mold and put it in the steamer,

   

9. 9 Put it into a pot of boiling water, turn on high heat and steam for about 15 minutes.

   

10. 10 When cooked, take out of the pan.

    

11. 11 Unmold while hot and serve when cool.