Corn flour cake

Corn flour cake

Introduction:

"It's not the healthiest thing to eat too delicately. It's also a good choice to have some coarse grains properly. Today's corn cake combines the nutrition of coarse grains, cranberry and blackcurrant, which is nutritious, beautiful and delicious. Nutrition and delicacy coexist. It's a good choice to add coarse grains to children's diet. "

Production steps:

Step 1: put flour, corn flour, sugar and yeast into the basin and stir well.

Step 2: add 260 grams of water and stir to make a paste.

Step 3: stir into a flowing paste.

Step 4: add Cranberry into the batter and stir well.

Step 5: brush a layer of salad oil on the eight inch cake mold to prevent sticking.

Step 6: pour the flour paste into the mold, shake and ferment to twice the size.

Step 7: decorate the fermented flour paste with cranberries and blackcurrants.

Step 8: steam in the steamer for about 50 minutes, turn off the heat and open the lid after 5 minutes.

Step 9: Back button cool, demoulding.

Step 10: demould and cut into pieces.

Materials required:

Flour: 200g

Corn flour: 100g

Sugar: 40g

Yeast: 5g

Water: 260g

Cranberry: moderate

Blackcurrant: moderate

Note: the steaming time of this corn flour cake is relatively long. It's proved that it's ripe when it's steamed until there's no sticky object. If you want to reduce the steaming time, halve the whole amount, so it's about 30-40 minutes.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet