Recipe: Pumpkin salted egg yolk cornmeal cake ~ three yellow cake

Home Cooking Recipe: Pumpkin salted egg yolk cornmeal cake ~ three yellow cake

Notes:

The three raw materials are yellow ~ alias three yellow cake bar ???? special treatment can not be formed into the filling, this is to do a quantity, with a frying egg mini flat bottom non-stick pan. If you want to do it in batches, you have to be very patient~ See the fillings at https://www.xiachufang.com/recipe/102795677/

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour warm water into the small bowl, sprinkle with yeast, spread the surface of the water (the weight of the yeast is really not measured), stir until the yeast dissolves.

    Pour warm water into the small bowl, sprinkle with yeast, spread the surface of the water (the weight of the yeast is really not measured), stir until the yeast dissolves.

  2. Home Cooking Recipe: Pour flour, cornmeal and sugar in the water. Stir until batter. It is a state that can flow.

    Pour flour, cornmeal and sugar in the water. Stir until batter. It is a state that can flow.

  3. Home Cooking Recipe: The batter is fermented for about 3 hours. Prepare the filling and flatten the filling in the bowl.

    The batter is fermented for about 3 hours. Prepare the filling and flatten the filling in the bowl.

  4. Home Cooking Recipe: Heat a small pot, medium and small fire, pour in the general batter, turn the pot and let the batter spread.

    Heat a small pot, medium and small fire, pour in the general batter, turn the pot and let the batter spread.

  5. Add the filling when the edge of the cake is condensed (formed at the bottom of the cake) or when the batter is not cooked. The filling should be flattened and spread out in advance. It is not good to press in the pot.

  6. Pour the remaining batter from the middle of the cake to cover the entire filling. Cover the lid and turn a small fire. (This batter is too thin to be photographed. See the tips on cornmeal, flour and water.)

  7. After the batter has basically condensed (including the upper layer), try to turn it over (use chopsticks to assist, but don't touch the middle, it is still very fragile, not mature enough to keep this side up, first 'slip' into a plate, then pour Buckle it into the pot. Cover and simmer for four to five minutes. After turning off the heat, open the lid and use the heat from the pot for a while to release the water vapor.

Tips:

1. You can prepare a batter one night in advance and put it in the refrigerator for one night. Or in the spring and autumn, prepare a batter in the morning and do it in three or four hours. 2. The water can start to be less, and the batter is thicker and the amount of water is increased. Nor can it be too thin. It is enough to turn the thickening of the pot. 3. The cornmeal seems to be more absorbent, and the ratio of flour to cornmeal is preferably no higher than 5:3. Just made a careless lotion, more than 3:1 ratio, the amount of water has also been forgotten to reduce, the batter is a little thin, the taste is less rough and some cornmeal is thicker (more "tough", and the skin is thin, depending on the individual Taste.) If you use more (or even pure) flour, reduce the amount of water.


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