How to make corn and sunflower seed cake, healthy whole grain, in the Lafite steam oven?

First, we put freshly boiled hot water into the cornmeal. While pouring in the hot water, use chopsticks to stir it into a flaky consistency.

When the well-mixed flaky cornmeal is left to warm, add two eggs, with the egg liquid weighing about 100 grams.

Mix the added egg liquid evenly with the cornmeal, then continue to add 4 grams of yeast, also stirring it evenly first.

Continue adding all-purpose flour.

Mix it and knead into a smooth, moderately soft and firm dough.

Take the kneaded dough out directly onto the countertop, roll it into a long strip, and divide it into six equal parts.

Take the divided small dough portions, roll each into a round shape, and then gently press them slightly.

Then continue to make horizontal and vertical cuts on its surface with a knife, as shown in the figure, cover it with plastic wrap, and let it rest for 20 minutes.

Brush a layer of egg yolk evenly over the surface of the proofed dough.

Brush all of them evenly with egg wash in turn, and place them on the baking tray.

Preheat the Fashuai steam oven in advance (select the convection function), and place it slightly in the middle-lower layer of the steam oven (the specific placement should be based on the actual situation of your own steam oven).

Set the temperature to 170 degrees, time to 15 minutes, then finally turn to 180 degrees and bake for 5 minutes.

It's baked, it can come out of the oven now.

Took it out and couldn't wait to start eating.

Eat more coarse sugar, it's crispy on the outside, with the fragrance of corn, very delicious.

The Fashuai steam oven is equipped with three heating tubes and a set of fans. The dual circular heating tubes at the back, in coordination with the large fan, can achieve even coloring during baking, resulting in super beautiful browning.

Occasionally having a meal of coarse grains, life can still be quite wonderful~