Corn flour steamed cake
The cornmeal steamed cake is neither a cake nor a steamed cake. It should be a combination of the two. The production process strictly followed the practice of whole egg cakes, but in the end, they were not put into the oven, but steamed in a steamer. Therefore, the taste is neither as rough as a cake, nor as delicate as a cake, but it is somewhere in between, just right.
Recipe Recommendations
- medium-gluten flour 60 grams
- corn flour 40 grams
- white granulated sugar 30 grams
- salad oil 10 grams
- salt 1/4 teaspoon
Steps for Corn flour steamed cake
1
Prepare raw materials.
2
Mix medium gluten flour and corn flour, sieve and set aside.
3
Add sugar, oil and salt to the eggs and beat them; beat until the egg liquid turns white, fluffy and delicate, with obvious lines on the egg beater. When you lift the egg beater, the egg liquid can slowly drip.
4
Pour the sifted powder into the egg paste, and stir evenly with a rubber spatula until there are no dry powder and particles.
5
Pour into the mold and fill it for about 8 or 9 minutes, put it in a steamer, add cold water into the pan, and time for 12 minutes from the beginning of the steam.
6
Remove from the pan and leave it to cool slightly to remove the mold.Corn flour steamed cake Make Tips
1. The amount of sugar can be increased or decreased as appropriate, and the salt can not be added. 2. Corn flour should be made of fine and particle-free. 3. The silicone mold does not need to be oiled. If you change it to another mold, please oiled it in advance for demolding.