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How is the correct way to make pure corn cake?
Corn is a very traditional staple food, and corn cake is a snack made from corn. This cake is soft and sweet to eat and is good for health, such as promoting digestion. Corn contains a lot of iron and calcium, which has a good effect on calcium supplementation, and can also prevent coronary heart disease and hypertension, etc. The following introduces the method of making corn cake.
First, Corn Flour Cake
Ingredients
Main Material: Corn flour (white) 400 grams
Accessories: Soybean powder 200 grams
Seasoning: Yeast 1 gram, peanut oil 60 grams
Method
1. Pour corn flour and soybean powder into a bowl, mix with warm water, add yeast, mix well, cover with a cloth, and let it rise for about 1 hour.
2. Coat the inner wall and bottom of the pressure cooker with peanut oil, heat it, divide the rested corn dough into small pieces, roll each piece into a round shape between your hands, place it flat on the bottom of the pot, press it flat with your hand to form a cake shape, put the prepared cakes in the pot, cover the lid, add the pressure valve, after 2 to 3 minutes, open the pot, carefully pour some boiling water into the gaps between the cakes, until the water reaches half the height of the cakes, cover the lid, add the valve, after a few minutes, when you can’t hear any noise inside the pot, remove the valve, turn the heat to low, wait until the steam is released, then you can remove the cakes.
Second, Cabbage and Egg Corn Flour Cake
Ingredients
Flour, cabbage, eggs, minced meat
Method
Step 1: Wash the cabbage, chop it up, mix it with a little salt, mix well, marinate for 10 minutes, then squeeze out the excess water from the cabbage.
Step 2: Beat the eggs with a little salt to make an egg white, heat the pan, pour in the egg white, and slide it to make small egg flowers, then take it out and set aside; add a little ginger, cooking wine, salt, and soy sauce to the minced meat, stir-fry for a few times and take it out and set aside.
Step 3: Mix the cooked minced meat, egg flower, ginger and garlic, and scallions with the marinated cabbage, add a little sesame oil, mix well and set aside.
Step 4: Put the flour in a large bowl, add water around 40 degrees Celsius, stir with chopsticks while adding water to mix it evenly, so that the flour is heated evenly (when kneading the dough, add water slowly and in stages to better control the amount of water). Use your hands to knead the flour into a dough, repeatedly knead it into a smooth dough, cover it with plastic wrap, and let it rest for 20 minutes.
Step 5: Place the rested dough on a flour-dusted work surface and knead it into a long strip, then pull it into evenly sized small pieces (a little larger than for dumplings).
Step 6: Place an appropriate amount of filling in the dough skin, slowly close it with your palm, then flatten the sealed side down to form a small round cake, and the cabbage and egg cake dough is ready.
Step 7: Put a little oil in a flat-bottomed pan, heat it to 60 degrees Celsius, and then put the round cake dough in. Fry one side over low heat, turn it over, and finally fry until both sides are golden and the inside is cooked through.
Step 8: Use low heat when frying, otherwise it is easy to burn the surface and not cook the inside thoroughly; this time I made a lot, frying twelve cakes, you can reduce the amount of each ingredient accordingly. Additionally, this time I used a coarser corn flour, you can also use ordinary white flour.
Third, Corn Flour and Red Bean Paste Cake
Ingredients
Leavened dough, corn flour, red bean paste, salad oil
Method
1. Mix the leavened dough with corn flour and let it rest for a while.
2. Use your hands to pull a piece of dough, flatten it, and wrap it with red bean paste.
3. Place it upside down on a bamboo mat.
4. After preheating the electric pancake grill, brush a layer of salad oil on it, flatten the dough piece and place it in the pot to fry until cooked.
