A nutritious and healthy breakfast will not only provide a full motivation for the day's activities, but also allow us to consume more nutrients. Cornmeal, as the basis of nutritious coarse grains, is a frequent guest on the table of many families. Cornmeal is not only rich in fiber, vitamins and minerals, but also helps to provide long-lasting energy, which has the effect of strengthening the spleen and stomach, diuretic and lowering blood pressure.
Today, I would like to share with you a simple and delicious new way to eat cornmeal - cornmeal cake, which does not stick to the dough throughout the whole process, is fluffy and soft and easy to digest, which is very suitable for breakfast.
Recommended recipe: cornmeal cake
Ingredient list: 300 grams of fine cornmeal, 300 ml of boiling water, 2 eggs, an appropriate amount of white sugar (optional), 4 grams of yeast powder, 150 grams of ordinary flour, and an appropriate amount of dried fruits (such as jujubes and raisins).
Steps:
Step 1: Blanch the cornmeal
Pour 300 grams of fine cornmeal into a large bowl, slowly pour in the same amount of boiling water, and quickly stir with chopsticks to make the cornmeal completely absorb water and form a flour floc without dry powder.
Step 2: Prepare the cornmeal batter
Then beat in two eggs and stir well, if you like sweetness, you can add an appropriate amount of white sugar to taste. When the cornmeal batter is slightly cooled to lukewarm, add 4 grams of yeast, then gradually add 150 grams of plain flour and continue to stir until the batter becomes dry.
Step 3: One fermentation
The drier the batter you are, the more sticky the middle of the steamed cake will be. Cover the stirred batter with plastic wrap and place it in a warm place to allow to rise to twice its size, usually taking 40 minutes to 1 hour.
Step 4: Exhaust and pour into the mold
The proofed batter is full of pores, and we use a spoon to stir and vent the batter to prevent it from collapsing during steaming. Line a sheet of oiled paper on the steaming tray, pour in the batter and smooth the surface with a spatula.
Step 5: Secondary fermentation and garnishing
The batter is then covered with plastic wrap or a lid and allowed to ferment twice as much in a warm environment until it is twice as large. After fermentation, the prepared dried fruits, such as raisins or jujubes, are evenly placed on the surface of the batter to make the finished product more beautiful.
Step 6: Steaming
Add enough water to the steamer, put the steaming tray into the pot, remove the cold water, bring the water to a boil over high heat, and continue to steam for 20 minutes. When the time is up, do not open the lid immediately, simmer for 5 minutes to help the cake better shape and prevent it from collapsing due to rapid temperature changes.
Step 7: Demoulding and cutting pieces
After the steamed cornmeal cake is taken out and cooled slightly, gently remove the mold from the steaming tray, remove the oil paper, and cut the cake into small pieces for easy consumption.
Step 8: Enjoy
The cornmeal cake made in this way is very fluffy and soft, with a dense texture and not sticky at all. The smell of cornmeal is full of aroma, nutritious and delicious and easy to digest, suitable for the elderly and children.
Tips:
1. The batter should be made drier, so that the middle of the steamed cake will not be sticky
2. Adding white flour can increase the gluten of the batter, so that the batter is not easy to collapse after it starts
Conclusion: This cornmeal cake has high nutritional value, fluffy and soft taste, and is healthy and delicious to eat. The production process does not stick to the dough, which greatly simplifies the complexity of traditional baking, and friends who have not tried this cornmeal eating method are welcome to collect it and give it a try.