Milk corn cake
The house was tidied at 9 a.m., starting from changing the bed sheets and quilt covers, from the bedroom to the kitchen to the balcony, and a general cleaning was done inside and outside. After everything was over, I found that it was already past lunch time. I cooked a small handful of noodles and ate them with the leftover sauce wings from last night. It tasted good. While washing clothes, I found that there was no washing powder, so I went out in the afternoon and bought vegetables for the evening. Seeing that there were fruit corn for sale, how could I let go of the corn I loved, so I picked two. I planned to cook it all and eat it, but the afternoon was too boring, so I made a cake and used it as afternoon tea and breakfast tomorrow. I used a piece of corn to make it, but after baking it, I found that there were too many corn kernels, which made the cake easier to disperse when being cut. It seems that I can't be greedy for too much...
Recipe Recommendations
- flour 190g
- baking powder 1 teaspoon
- eggs of 2
- white sugar 90g
- corn oil 80ml
- fresh milk 250g
- fruit corn one
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Milk corn cake

1
Clean the tender corn and use a knife to peel the corn kernels into a plate for later use (of course, you can also peel it by hand).
2
Whip the eggs and white sugar until they are slightly white, add corn oil and whip until the anhydrous oil is separated.
3
Add milk in 2 and stir well.
4
Mix the flour (lower flour is better) and baking powder well, sieve, and add to 3.
5
Add the chopped corn kernels and mix well.
6
.........
7
Lay tin foil on a baking sheet and pour in the mixed cake paste (I don't have a cup for making cakes).
8
Preheat the oven at 175° and bake the middle layer for about 25 minutes.