Children's whole grain breakfast------------20-minute quick corn cake

Overview

This cake is easy to make but tastes unambiguous. It is very suitable for mothers who rush to work in the morning and prepare breakfast for their children. The rich milky corn flavor is popular with children. Paired with a cup of hot milk, it’s a healthy and nutritious breakfast!

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• corn oil
• cornmeal
• egg
• fresh milk
• white sugar
• plain flour
• salt

Ingredients

Steps

1. 1 Mix and sift all dry ingredients and set aside.

   

2. 2 Put all the wet ingredients into a small bowl and mix evenly until the egg yolks are dispersed. (Preheat the oven at this time to 150 degrees)

   

3. 3 Pour the wet ingredients into the dry ingredient bowl, and cut gently and evenly (do not make circles) until there is no dry powder. There is no need to stir until there are no particles. Over-stirring will make the finished cake hard.

   

4. 4 Pour into the mold (I used an 8-inch square mold), lift it up and shake it gently to distribute the batter evenly; put it in the oven, middle layer, heat up and down, 150 degrees.

   

5. 5 Bake for about 20 to 25 minutes, until the surface is slightly colored and you can smell a strong corn aroma.

   

6. 6 Children who eat whole grains in this way can accept it more happily!

   

7. 7 Cut into pieces and serve.