Ingredients: 200g corn flour and 400g white flour.

Accessories: 2 eggs, 250ml milk, jujube, raisins, sugar, yeast.

1, corn flour and white flour are mixed according to the ratio of 1: 2, and a proper amount of sugar is added and stirred evenly.

2. Add 2 eggs to the flour, dissolve appropriate amount of yeast powder with warm milk, and pour into the flour.

3. Add proper amount of warm water to flour, knead it into soft dough, and put it in a warm place for fermentation.

4. After the dough is done, mix in raisins, then pour them into a drawer covered with drawer cloth, and decorate with some dates and raisins. Put the pot in cold water, turn off the fire after boiling for 20 minutes, and take the cake out of the pot after 10min.

5. evaporate the cake.

Related information:

Wheat cake and steamed bread in Jiangsu and Zhejiang provinces are similar in name, shape and making method. It is a local traditional snack in Zhejiang, which is common in eastern Zhejiang (Ningbo, Taizhou) and other areas, among which the wheat cake in Datang, Tangding Town, Xiangshan County is the most famous. The white wheat cake without accessories tastes similar to steamed bread.

However, the green wheat cake of wormwood and the sugar wheat cake of brown sugar are sweeter and softer than steamed bread. The practices vary from place to place, and there are many colors. In the process of making wheat cakes, there are auxiliary materials such as milk, condensed milk and pumpkin, which are made into colorful wheat cakes.