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Steamed cake with fresh corn
Corn buns are made every year in the corn season. This year, we intend to change our approach. Instead of directly steaming / frying corn paste, add a little flour, and then carry out the ripening process after yeast fermentation. Just like the one sold in that store - he added flour at all, otherwise he wouldn't have such a soft and delicate taste.Too sure. He poured more than 100 grams of water at one go and simply rounded it up to 140. The corn syrup was beaten smoothly, but had to add more flour than expected, and failed to reach the expected consistency. 250 grams of flour, which is the maximum limit you want. That's it. Let's make do with it.Enter the fermentation process, and start to worry about steaming a big bun or a small cake. In fact, the most ideal state is that the batter is thick, like flowing but not flowing. Small steamed buns can be steamed without any mold. But now in this state, if you want to make small steamed buns, you must use molds to pack them separately. However, I could not resist the temptation of the expected effect at first. After all, regardless of the actual conditions of the batter, I still wanted to scoop out the steamed buns one by one according to the envisaged practice.Frustration. There is no doubt that batters do not want to be limited to the designated sites and connect with each other. Although I wanted to use the circle mold to circle them in my own territory, the chaos was over, so I had to make do with steaming. In this situation, it's better to take a big round mold and steam it into a big cake.Take it out of the pot, cool it for a while, and peel it off one by one. There are all kinds of shapes, big and small. Only the ones that are surrounded are neat...Do not add too much water when stirring the corn paste to avoid adding too much flour because the corn paste is too thin.Those who like sweet taste can add sugar according to their own taste when mixing corn paste
Step 1 . Materials used
Step 2 . Put the corn kernels into the cooking machine and pour in clean water
Step 3 . Whip into a paste
Step 4 . Pour into a large bowl
Step 5 . Add yeast and baking soda
Step 6 . Pour in flour
Step 7 . Mix well to form a uniform paste, cover with fresh-keeping film and ferment at room temperature for 1-2 hours
Step 8 . Dough rises
Step 9 . Pour into the steamer covered with drawer cloth
Step 10 . Put it into a boiling water pot and steam over high heat for about 15 minutes
Step 11 . Cooked out of the pot
Step 12 . Remove it from the drawer cloth when it is warm
Step 13 . Plate, edible
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