Lazy hair cakes, different, coarse grains are finely made, at a glance, suitable for all ages, nutritious and healthy

Today I would like to share with you the practice of a lazy hair cake, compared with the hair cake made directly with water stirred into a thick batter in the past, it has three distinctive characteristics: First, the hair cake made of soft dough is more delicate, more elastic to eat, and has a better taste, unlike the hair cake made of batter, which can not get rid of the shadow of stickiness. The second is to make coarse grains finely, first blanch the fine corn flour with boiling water, and the taste is softer, and there is no feeling of eating coarse grains at all. The third is rich in content, with ordinary flour, the ratio of ordinary flour and fine cornmeal is two to one, and then eggs and milk and flour, and at the same time add crushed red dates, which is both beautiful and delicious. Such a nutritious and healthy hair cake, but the method is very simple, so that you can see it at a glance and make it as soon as you make it.

Lazy hair cake

100 grams of fine cornmeal, 100 grams of boiling water.

200 grams of plain flour, 1 egg, 3 grams of yeast, 20 grams of sugar, 50 grams of pure milk.

Appropriate amount of red dates.

Cooking steps:

Start by putting 100 grams of fine corn flour in a large bowl and slowly pour in 100 grams of freshly boiled water. Stir in a circular motion with chopsticks while pouring until it becomes granular without dry flour.

Put it until warm, add 200 grams of plain flour in turn, beat in an egg, 3 grams of yeast, 20 grams of sugar, then pour in 50 grams of pure milk, stir evenly into a flocculent, and then put in some chopped red dates that have been washed and cut in advance.

Knead directly in a large bowl or on a kneading mat to form a smooth, slightly softer dough.

The kneaded dough does not need to be fermented, but is placed directly on the kneading mat and rolled out with a rolling pin to form a slightly thicker round cake.

Then put it in the steamer of the steamer, spread the food-grade silicone pad in advance or directly smear a layer of oil, cover the lid and ferment to twice the thickness, today is still a time-saving and labor-saving one-time fermentation method that is easy to master, that is, the dough is not fermented, and the dough is directly shaped and then fermented, saving the time of the first fermentation, if you have enough time, you can also use the double fermentation method.

This is the appearance of the shaped dough that has been fermented, and it becomes plump and fluffy, with rounded edges and corners. Bring the water to a boil on high heat, turn to medium heat and steam for 25 minutes, then turn off the heat and simmer for 5 minutes.

Take it out, let it cool, take a knife and cut it into your favorite pieces with a serrated way, I like to cut it a little smaller, so it is more convenient to eat. Children don't waste it if they eat it.

Pick up a piece, pinch it with two fingers, quickly release it, and it will immediately rebound into its original appearance, the elasticity is very good, simple and easy to do, nutritious and delicious, suitable for all ages, friends who like it should do it quickly.