Steamed Cornbread with Dates

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.

奶香玉米发糕

我一直都很喜欢玉米发糕。但是轮到自己做,就很郁闷,因为我一直都没有办法让发糕发的松软。

前几天在网上无意看到玉米面要先烫一下再和面,就忍不住赶紧试了一下,果然这次的发糕很成功。

材料:

200 克玉米面,200 克白面,70 克白糖,2 个鸡蛋,200 克 + 90 克牛奶,1 小勺酵母粉,红枣适量。

蒸发糕的容器,我用的是蛋糕烤盘,也可以用深一点的盆。

步骤:

1. 加温 90 克牛奶,温热不烫手就好。和酵母一起混合,静置几分钟。

2. 200 克牛奶烧开,浇在玉米面上面,拌匀,放凉备用。

         

3. 把除了红枣以外的材料混合,和在一起。面基本不成团,但是比面糊要浓稠的多。静置到面发起至原来的两倍大。

4. 红枣切成小块备用。

5. 烤盘内层刷一层油,铺上一半的面团,然后撒上红枣块。再把剩余的面团铺在上面。用手轻压拉拽,让面团平整。然后静置到面团发起至原来的两倍大。

6. 在发糕上面摆一些红枣做装饰,图案随意。

7. 冷水上屉,蒸 30 分钟左右。

时间可以自己掌握。发糕越大,蒸的时间越要久。

还可以用笼屉布做底,只用活体蛋糕圈来定型。