Cranberry Cornmeal Steamed Cake
Overview
Whole grains are beneficial, and cranberries are especially good for women. When the two meet, they must have excellent taste and nutrition. Today is Christmas Eve, and while the lights are dimming and lovers are showing off their affection, I sit in front of the computer and edit recipes. My heart is as calm as water... I think maybe the editor is like me at this time, reviewing every submission in front of the computer, but I really hope to kiss you under the moonlight before the flowers! Happy holidays! When I was a child, I often ate cornmeal steamed cakes with various ingredients made by my mother. When my mother made steamed cakes, they were fermented twice. Today we are going to use the one-step fermentation method to make steamed cakes. It tastes good, but the key is to save time.
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Ingredients
Steps
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Put the cornmeal and flour together and mix well. Dissolve the yeast and pour it into the flour. Add warm water and mix it into a wet dough
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Brush the mold with a layer of corn oil and set aside. I used a six-inch cake mold
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First put half of the batter into the mold and sprinkle with cranberries
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Add the other half of the batter, sprinkle an even layer of cranberries on the surface, then cover it with plastic wrap or a damp cloth, and let it ferment in a warm place until it rises significantly
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Pour cold water into the pot, place the mold on the steamer, steam over high heat for about 15 minutes, then steam over medium heat for about 20 minutes, then turn off the heat. Take it out immediately after turning off the heat. Do not over-steam it like steamed buns. After taking it out, it can be demoulded. Since the mold has been brushed with a layer of corn oil in advance, it is very easy to demould
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Finished product
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Finished product
