Every winter, this Xinjiang cut cake always becomes the topic object, especially this year's cut cake time shocked us again. I used to have a lot of methods about homemade cut cake. Today's cut cake method is mainly steamed.
Steamed corn and walnut cake
Practice:
1. Soak jujube and Raisin in warm water for 1 hour. After washing, remove the core and cut into pieces for standby. Wash the raisin and dry the surface water.
2. Corn flour, common flour, fine sugar, dry yeast, baking powder and other materials are put into the mixer together.
3. Add water and mix to make a little fluffy batter. Add in most of the raisins and walnuts and mix well.
4. Pour it into the mould with salad oil on the inner wall, and use the oiled spoon to slightly smooth the surface. I used a 6-inch cake mold.
5. Ferment in a warm and humid place to 2-3 times the height. I use the fermenting function of the oven to ferment in the oven. Put the dates and the rest of the raisins and walnuts on the surface. Put them in the pot in cold water, steam them in high heat for 25 minutes, turn off the heat and simmer them for 5 minutes.
6. After a little cooling, demould as soon as possible and put it on the shelf to cool and disperse the internal moisture.