Cornmeal steamed cake
Overview
The nutrition of cornmeal is that it contains a large amount of lecithin, linoleic acid, cereal alcohol, vitamin E, fiber and other nutrients. Pasta made from cornmeal, paired with fresh milk or formula milk, can be used as breakfast for your baby, and is also a great snack!
Tags
Ingredients
Steps
-
Pour 110 grams (ml) of boiling water into 90 grams of cornmeal and stir while pouring; stir into lumps and set aside to cool until cooled to room temperature.
-
Mix 2 grams of yeast, 15 grams of sugar and 75 grams of warm water, stir well, and set aside for 10 minutes. When preparing yeast water, be sure to use warm water and leave it for a while after stirring evenly to allow the yeast to come alive.
-
After the cornmeal has cooled, add 75 grams of flour and yeast water
-
Use chopsticks to stir evenly until there are no obvious white particles in the batter.
-
Take a container, brush the inside of the container with a thin layer of cooking oil, and pour the batter into it. It is best to use a cake mold for this container, as it will be easier to remove from the mold. Moms who don’t have a cake mold can also use an ordinary large bowl; cover with plastic wrap and ferment for about 1 hour. The fermentation time varies depending on the temperature, as long as the batter is fermented until it is about doubled in size.
-
Boil water in a pot. After the water boils, steam it for 30 minutes. Don't be impatient to start the pot right away. After steaming, it needs to simmer for another 5 minutes before taking off the lid.
