Corn flour and red dates cake-You Are Foodie

By Meredith
72

Corn flour and red dates cake

The benefits of coarse grain are well known, needless to say, but my children and husband do not like it. They find it difficult to swallow coarse grain and choke when eating it. I believe many mothers will also have this problem! In order to let the children eat some coarse food, the old mother really took great pains to find ways. Believe me, the corn flour and red dates cake shared today can easily solve this problem.The key to the bad taste of coarse grains is the difficulty in starting the dough. In fact, it is unnecessary to require too much coarse grains for children. Adding some coarse grains can meet the children's intake needs. The corn flour cake I shared today, with some medium gluten flour, can make the dough three times as big! The cake made in this way is really soft, and it has no burden to eat. Add red dates to make the cake taste sweet, especially catering to children's taste. It's sweet and soft. It's very suitable for both staple food and breakfast. I usually make more, cut it into small pieces, seal it, and freeze it. When eating, take it out of the freezer and steam it again. It's very convenient!

Main Ingredients

boiling water 80g
corn meal 80g

Auxiliary Ingredients

Seasonings

Shredded red dates 30g

Step 1 . First, put the corn flour into a basin, and stir it with chopsticks while pouring boiling water. The boiling water can make the cake taste particularly soft. Keep stirring until the temperature drops to the hand temperature. Add yeast powder and fine granulated sugar and stir evenly. The temperature and granulated sugar can help fermentation.

Step 2 . Add an egg and stir well.

Step 3 . Pour in the medium gluten flour, mix it with chopsticks to form a floc, and then add water to knead it into a ball. The water can be added slowly for a few times to avoid too soft dough.

Step 4 . Cut the red dates into small dice, add them into the dough and knead them well again. The cake dough is finished.

Step 5 . Roll the dough into 1.5-2 cm thick slices and put them into a bowl for fermentation. Brush a thin layer of oil on the bowl for easy demoulding.

Step 6 . I use the Kashi yogurt machine to help fermentation. The temperature and humidity are relatively low in winter. This method can help rapid fermentation. Add a small amount of warm water to the yogurt machine, add dough, and select a temperature of 37 degrees. It takes only half an hour to ferment to twice the size.

Step 7 . Preheat the steamer in advance, add the dough after fermentation, steam it in boiling water for 25 minutes, and braise it for 5 minutes.

Step 8 . The steamed cake is three times larger than the original dough, and the bowl can be easily demoulded by inverting it.

Step 9 . Cut into small cubes, and the inside of the cake is full of pores. When squeezed, it rebounds quickly. It is really fragrant and soft, and tastes super delicious when hot

Step 10 . Cut it into small pieces, seal it and freeze it. When eating, take it out of the freezer and steam it again. It's very convenient!

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