Corncake
By VicentaLakin
IT'S THE BEST THING TO DO WITH THE PASTRY. IT'LL BE FERMENTED IN THE MOLD. THIS CORN-TREEED, NUTRITIOUS, ONE OF MY MASTER'S FOODS。
Recipe Recommendations
- cornmeal 200 grams
- Rich and strong fans 200 grams
- jujube
- yeast 3 grams
- water appropriate amount
Steps for Corncake
1
Both sides mixed
2
The yeast, the water
3
It's like this
4
Open the dates and remove the core
5
Wet drawer
6
Or corn peel
7
It's split into two pieces, one in a tortilla, one in a direct closet. Boo! Move
8
Cover the dates
9
The other one's folded
10
The date
11
It's about 1.5-2 hours of room temperature fermentation
12
25-30 minutes steam, three or five minutes after fire
13
TakeoutCool
14
Cut
15
Are the peacocks on
16
The corn paste is more edible if used in the thicker form; it is more readily integrated with the rich, softer and thinner. I'm a little rougher。
17
And the upper part of the date, taking into account the effect of the cut, is more organized and symmetrical, and the middle part does not matter。