Hello everyone, I am Xiao Qiu, today I share with you the use of corn flour to make steamed cakes, no noodles do not wake up noodles, the skin is thin and translucent, the tendons are delicious and not broken, used to make cabbage roll meat, more fragrant than spring cakes.
We first pour 200 grams of cornmeal in a large bowl, blanch the cornmeal with 150 grams of boiling hot water, cornmeal is not only easy to digest after boiling water, the taste is more delicate, but also can stimulate the aroma of cornmeal, the water should be poured while stirring, the cornmeal is blanched into this granular shape when adding 300 grams of high gluten flour, 5 grams of salt to increase the gluten, stir well with chopsticks and then use 150 grams of hot water and noodles of about 70 degrees, and knead the dough into a dough.
When you first knead it will be a little hot, you can wait until it is cooled and then kneaded, because it is hot noodles with boiling water, so you don't need to wake up the noodles, try to knead it for a while, so that cornmeal and high gluten flour can be completely fused together, so that the cake will be more ribbed.
After kneading, sprinkle more flour on the board to prevent stickiness, roll into long strips, and form a small flour of uniform size.
Then sort out each dough, knead it well, and cover the dough with plastic wrap to prevent the epidermis of the dough from cracking.
After the water in the pot is boiled, you can start rolling the cake, sprinkle a little more dry flour on the board, so that it does not stick, it is much easier to roll out, the bread is rolled as thin as possible, like this a little transparent state, the hand can be seen underneath.
Put a steaming curtain in the steamer, spread the drawer cloth, so anti-stick, be sure to wait for the water in the pot to open widely, put in the first rolled out cake blank, cover the lid and open the high heat to steam, this time we will roll out the next cake, wait for the cake to roll out, the first cake is almost cooked, but do not have to take it out, directly put another sheet of tortilla raw blank, so on, repeat the operation, the rest of the flour rolled out all into the pot to steam.
When the cake blank is put in the steamer, it does not need to be placed too neatly, because there is no brush oil, and a little bump can be easily uncovered, and the last cake blank is put in. Cover and steam for another 3 minutes, and the corn steamed cake is fully cooked and ready to go out of the pan.
The steamed cake with cornmeal is golden in color, the skin is thin and translucent, the tendons are elastic, the coarse grain is finely made, not a drop of oil is put in, the method is simple, and the meat wrapped in the dish is delicious, if you like it, try it quickly.
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