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What would it be like to use fresh waxy corn batter to make steamed cakes? Waxy corn is sticky and glutinous. If it is simply fermented and steamed, even if it rises, it may shrink into a cake-like feeling due to the stickiness after cooling. Adding flour should keep the holes loose, giving it a soft texture. Summing up the experience of making fresh corn cakes last time, I added sugar directly and beat it into a paste without adding anything that may increase moisture. The addition of sugar is actually just to take care of people's preference for sweetness, but when the sugar dissolves, it also adds humidity to the corn syrup. Still added a spoonful of baking powder, no aluminum. I hope to create a big gaping hole for Fa Gao. Unfortunately, there is no big mouth as expected, just a shallow smile. However, the role of flour has been confirmed. The sticky corn syrup is supported to create even holes, and the taste is soft and elastic. The most important thing is that after cooling, it still maintains the height of swelling and does not shrink into a tight ball due to the stickiness. . . .
