Chinese Steamed Castella Cake - flour

Method

• Prepare the ingredients.
• Soak the wolfberry fruit in water.
• Chop the walnuts into easy to eat pieces and combine with the rest of the seeds and nuts.
• Mix the dry yeast with 50 ml of the hot water and a tiny bit of sugar.
• Let it sit for 10 minutes.
• Combine the flour, cornmeal, baking powder, and sugar.
• Pour the proofed yeast into the mixture and combine.
• Add the remaining 250 ml of hot water.
• Mix in 2/3 of the seeds and nuts.
• Let it sit at a temperature of 30C to rise.
• Once it has doubled in size, scatter the remaining 1/3 of seeds and nuts over the top.
• Place over a pot of boiling water over high heat and steam for 20 minutes.
• (Adjust the time based on the size of the container.)
• Turn off the heat and let it sit as is for 2 minutes to steam with the residual heat.
• Once a skewer is removed cleanly, it's done!
• Decorate with Chinese dates for a steamed castella cake!