Just stir and make | Cornmeal cake, crispy on the outside and soft on the inside, hugely delicious |||🌿A very simple whole grain snack - sweet🌽cornmeal cake.👉🏻The texture is crispy on the outside and soft on the inside with a rich corn flavor, finely made with coarse grains It』s good for breakfast and afternoon tea. ✔️It can be made without fermentation and stirring. Beginners can make it quickly without any failure~
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🔸Ingredients: 150g cornmeal, 120g medium or low-gluten flour, 10g aluminum-free baking powder, 1g baking soda, 60g fine sugar, 1.5g salt, 250-280g milk, 75g corn oil, 60g whole egg liquid, a little sesame seeds
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🔸How to:
1️⃣Prepare the ingredients. Add cornmeal/flour/baking powder/baking soda/caster sugar to the bowl, stir and mix well.⚠️When weighing baking powder and baking soda, try to use a measuring spoon or an accurate kitchen scale to avoid errors.
2️⃣Add milk, corn oil, and egg liquid and stir evenly. ⊳The amount of milk is adjusted appropriately according to the degree of water absorption of cornmeal. The mixed batter is smooth and has no particles or dry powder. It can flow when you lift the egg beater.
3️⃣Pour into an approximately eight-inch square cake mold, line the bottom with oiled paper or brush with oil to prevent sticking. Sprinkle sesame seeds on the surface and put it into the preheated oven at 175° and bake for 25 minutes. Increase the heat for the next five minutes until golden brown. ⚠️The baking temperature and time need to be flexibly adjusted according to the temperature difference of your own oven. Some cracking is normal and does not affect
💫💫The skin is crispy just after baking. You can let it dry for a while before cutting into pieces. Here we cut it into 16 pieces. The skin is crispy and the inside is soft and rich in corn flavor. It is suitable for all ages and is very delicious.
