Cornmeal Steamed Cake

Cornmeal Steamed Cake

　　Cornmeal Steamed Cake

　　Ingredients:

　　200g all-purpose flour, 100g fine cornmeal.　

　　Accessories:

　　20-40g sugar, 3g baking powder, 3g yeast, 140g warm water, several dried red dates.

　　Method:

　　1. First mix the flour, cornmeal, sugar, and baking powder evenly in a bowl.

　　2. Dissolve the yeast in warm water, mix well, then pour it into the mixture from step 1. Knead into a uniform dough.

　　3. Place the dough in a steamer lined with cloth, cover the pot, and let it rise in a warm place for 0.5-1 hour until it doubles in size.

　　4. Wash the dried red dates, soak them for 20 minutes, then put them in a pot, add water, and boil for 5-10 minutes.

　　5. Embed the boiled red dates on the surface of the risen dough, then cover the pot.

　　6. Turn to high heat, steam for 20 minutes, remove immediately, uncover the cloth, and let it cool.

　　Warm Tips:

　　1. The ratio of flour to cornmeal can be adjusted to your liking. You can add more cornmeal if you prefer its flavor, but too much will make the texture coarse and reduce softness.

　　2. An appropriate amount of sugar not only enhances flavor, but also promotes fermentation and improves the honeycomb texture.

　　3. Dried red dates can be replaced with raisins or other dried fruits or candied fruits. Soaking the dried red dates beforehand helps remove any sour or astringent taste.

　　4. Remove from heat immediately after steaming. It’s easier to lift the cloth while hot, and the cake won’t stick.