Corn: Sweet and flat, with the effects of strengthening the spleen and removing dampness, appetizing and improving intelligence, and calming the heart and activating blood circulation. In addition, it also has diuretic and blood sugar lowering effects, making it especially suitable for diabetic patients. According to data, American scientists have also found that eating corn can stimulate brain cells and enhance people's memory. Lutein and zeaxanthin contained in corn can prevent eye macular lesions in the elderly.
My mother couldn't eat sugary food, so I didn't put sugar in it, but the cake still made very well, unaffected at all and very loose. However, for the sake of my mother's body, I put a large proportion of cornmeal and didn't put more white flour in the taste. The cake tastes soft and glutinous and will be a little rough, but my mother likes it very much!
Corn flour cake
Recipe Recommendations
- flour appropriate amount
- cornmeal appropriate amount
- warm water appropriate amount
- yeast appropriate amount
- baking powder appropriate amount
Steps for Corn flour cake
1
Put 100 grams of corn flour, 200 grams of flour, 3 grams of baking powder, and appropriate amount of sugar into the bucket of the bread maker.
2
Dissolve the yeast in warm water at about 30 degrees C.
3
Put the yeast water into the bread maker and start the mixing process and dough formation.
4
Remove the dough and knead it slightly until it is smooth and place it in a bowl with oil brushed on the bottom and all sides.
5
Stand still until the dough becomes twice as large.
6
Put it in a steamer and steam for 20 minutes over high heat. When the time is up, immediately remove it and remove it from the top.