Corn Cake

I want to use coarse grains to eat something healthy and low in sugar, so I can feel the aroma of the grain. This is the kind of corn cake that I want to be Amway. The more you chew, the more you will be afraid of being fat, and share it with your family ~

Material

150g all-purpose flour
90g corn flour (corn flour is not corn starch)
Granulated sugar 25g
Active dry yeast 3g
2 eggs
Corn oil 50g
Fresh corn 2 (small)
Clear water 185g

Practice

① Peel the fresh corn and put it in a bowl. Too much corn will cause the cake to come out too moist, so when choosing the size of corn, prefer to put less, not greed.
② Mix all-purpose flour, corn flour, sugar, yeast, eggs, and water together and mix well.
③ Pour in corn oil and mix well.
④ Pour in corn kernels and mix well.
⑤ Cover with plastic wrap, proof for 1 hour at room temperature, fermentation 1.5 ~ 2 times larger. After sending, remove the plastic wrap and stir to exhaust.
⑥ Brush a layer of vegetable oil on the 8-inch live bottom chiffon mold, pour the batter, shake it down, close the lid, and let it rise for 20 minutes at room temperature, about nine minutes full.
⑦ Put it in the preheated oven, bake for 170 minutes at a high and low heat for about 40 minutes, and get out of the oven.

The corn flavor is super rich, slightly sweet and soft, the more chewy and fragrant, especially healthy ~