Don't cook porridge with cornmeal, it's delicious and nutritious to make a cake, and you can learn the detailed tutorial

Today make a cornmeal cake, our hometown is also called fafazi, when I was a child, I often ate it, but when I grew up, I ate less, I did it a few times, there were successes and failures, I summed up the lessons and shared them with you

First of all, we prepare an appropriate amount of cornmeal, no special weighing, 100 grams, 200 grams can be, we can according to the number of families or the size of the mold, we put the prepared cornmeal into the basin, and then use boiling water to scald the cornmeal, otherwise the taste of raw cornmeal will be very heavy, not delicious

Blanching into this state without dry powder can be, and then cool the hot cornmeal, then add 3 grams of yeast, 150 grams of white flour, and then use about 100-120 grams of warm water and noodles, some people will make a hair cake will put an egg in the flour, I am worried that it will smell fishy when it is cold, so I did not add eggs

Finally, it will be a little sticky to this very soft dough, just put some flour, and then cover it with plastic wrap and put it in a warm place to ferment to 2-3 times the size, because there is cornmeal, the fermented dough will be thinner

Sprinkle some flour on the board, take out the noodles and knead them slightly, and then put them into the mold for secondary fermentation (you can also stir the dough directly in the basin with a silicone spatula, and directly put it into the mold, so that you don't need to get your hands on it again), the cake mold I use, because there are no other tools with larger shapes at home, you can also directly lay the cage drawer pad on the cage drawer, and then spread the dough flat on the cage drawer, pay attention to the cage drawer If the cage drawer is sealed, it must not be all spread tightly, because the steam can not come up, which will lead to uncookedThe first time I did it, I directly used a separate cage drawer on the top of the pot, the dough was pasted at the bottom, and the dough was opened after steaming for an hour, as long as there was a place to steam up, it meant that it was okay, of course, this is only for novices, and I must know what I often do

Like raisins and red dates, you can wash and soak in advance and decorate the hair cake, which is beautiful and increases the taste, after paving, cover the mold with twice the size of the secondary fermentation, this step is a must, if it is not fermented and steamed directly on the pot, the dough is easy to bulge, and the hair cake will be very hard

After fermentation, go to the pot and steam it, after the water is boiled, turn to medium heat and burn for about 30 minutes, turn off the heat and simmer for 5 minutes, and then you can get out of the pot

Drumming, at a glance, you know that this time must have succeeded, failure is not terrible, sum up experience, and finally don't worry about mistakes

If you don't want to get your hands and noodles, you can directly stir the noodles with chopsticks, the dough should be thicker, too thin and not cooked, I am also slowly summing up the experience, if there is something wrong, welcome to point out, learn and progress together, and try it quickly if you like to eat