Microwave【Cornflour Cake】
by MaomaoMom
This fluffy cake is made with half all-purpose flour and half corn flour, a health choice.
Cook time: 3-4 minutes
Stand time: 2 hours
Level: Medium
Serves: 6 servings
Ingredients:
1) 1/2 cup all purpose flour (80g), 1/2 cup corn flour (67g), 3 tbsp sugar (42g), ½ tsp baking powder;
2) 3/4 tsp fast rising yeast;
3) 1/2 cup + 3 tbsp water (162g);
4) 1 tbsp raisins.
Directions:
1: Place all ingredients of Ingredient 1) and 2) in a medium size bowl (Picture 1), whisk with a fork to mix well. Add water (Picture 2) and stir until no clumps of dry flour left.
2: Pour the batter into an oil graced microwave safe glass container (Picture 3). Cover and let it stand in a warm place until volume has doubled.
3: Sprinkle raisins on top. Microwave at high for 3-4 minutes until a toothpick comes out clean. Cool and cut into small pieces before serving.
毛毛妈,这发糕只能现做现吃呢,还是可以保存,要怎么保存?我打算晚上做好给我女儿明天带学校吃
这个最好现做现吃。
发成两倍大致要多长时间啊,我想晚上把面混合好了发酵,早上用微波蒸。这样的话会不会到了早上就发过了?
如果室温二十几度,2小时应该可以。
或者早上做,发面的时间太长也赶不上早餐了。
可以试试发好后放冰箱。
为什么我做出来有种非常强烈的酵母味?我是按照配方来的
你可以少放点试试。