This is the Chinese version cornbread. As a Chinese, I do steam a lot. Baking is the least part in cooking since I didn’t grow up with oven.
Ingredients:
corn flour 200g, wheat flour 200g, 2 eggs, 200g + 90g milk, 70g sugar, 1 tsp yeast, some dates.
Please note, I used corn flour, not corn meal.
Methods:
1. Warm up 90g milk, mix with yeast, set aside.
2. Set corn flour in a bowl, bring 200g milk to boil, pour over corn flour, mix well, then set aside, let it cool down to room temperature.
3. Mix all the ingredients but dates together. you can barely form a dough. Set aside until the dough double the size.
4. Chop dates into small pieces.
5. Coat a cake pan with cooking oil.
I used a springform cake pan.
6. Lay half of the doug on bottom of the pan, then sprinkle with chopped date pieces, the lay the rest of the doug on top. Lightly press with hand, so the doug would lay flat.
7. Decorate the doug top with dates, then set aside, until the doug double the size.
8. Turn stove top into medium high heat. Pour some cold water into steamer, steam the cornbread for about 25-30 minutes.
You can adjust the cooking time according to doug size. The bigger the doug is, the longer you need to cook.
4. Cook bacon until it’s fully cooked, but not crispy, pat dry with paper towel, then break into small pieces.