Millet Corn Cakes
- Ingredients -
100g millet flour, 200g corn flour, 0.5g–1g yeast, 220g lukewarm water
- Steps -
1. Dissolve yeast in lukewarm water, stirring until fully incorporated. Set aside as yeast water. Let sit for at least 10 minutes. Observe yeast activity—a layer of foam on the surface indicates active yeast suitable for fermentation.
2. Combine millet flour, corn flour, and yeast water until well blended. The batter should be very thick, thinner than dough for steamed corn buns. It should not hold its shape when pinched but also not be so runny that it spills everywhere when the container is shaken.
3. Cover and begin fermentation. You can mix the batter in the morning, check its condition after 2-3 hours, and if a fermented aroma develops, stir it and let it ferment again. This recipe undergoes a total of 3 fermentations before being steamed and eaten in the evening. If needed for breakfast, two fermentations are sufficient. After mixing the batter the night before, refrigerate it overnight for fermentation. The next day, remove it, stir it, let it ferment again at room temperature, then steam it until cooked.
4. Figure 3 shows the fermented state. Gluten-free multigrain dough won't double in volume like wheat flour dough after fermentation.
5. Place water, a steaming rack, and a steaming cloth in the pot. Use a mousse mold to shape the dough directly in the pot. Alternatively, divide the batter into equal portions, press into small rounds by hand, and place on the steamer cloth.
6. Poke holes in the cakes to help them cook through quickly. Cover the pot. Once the water boils, start timing. Steam over medium heat for about 15 minutes. Turn off the heat and let sit for 5 minutes.
7. Plate and serve after resting.
8. Figure 7 shows the mousse mold used in this recipe.
- Tips -
1. Cornstarch absorption varies by brand. Adjust ingredient quantities as needed to achieve a mold-release consistency that holds shape.
2. To shorten fermentation time, increase yeast quantity slightly.