Bean corn pasta
By VicentaLakin
It's always soy sauce, soy sauce, it's not a waste at all, and yesterday I made some soy sauce and noodles, corn cake with soybeans, it's really delicious, and it's raisins and sanctuaries. When I was home, my mom used to put some bean powder in the corn paste, so that it was soft and smelly and made up for the single taste of corn paste
Recipe Recommendations
- flour 200 grams
- cornmeal 100 grams
- Various preserved fruits appropriate amount
- soybean milk 200 grams
- white sugar 40 grams
- yeast 3 grams
- sweetening
- steamed
- several hours
- simple
Steps for Bean corn pasta
1
Preparation of pastry materials
2
Put 200 grams of soy milk in the big bowl and add 3 grams of yeast powder for a moment
3
corn flour, flour, and sugar
4
Add yeast soy soybean and mix it into thicker paste (see figure 4)
5
Eight inches of cake oil, pouring into the paste, leveling the surface, covering the membrane fermentation (fermentation in the steam pan when cold)
6
fermented pasta extraction
7
The fruit is washed early, the water is tumbled, the dry water is extracted, the raisins are dried, the holy fruit is dried and put on the fermented paste
8
Cold water goes to the pot, fire goes to fire, water turns to fire for 35 minutes, and it's five minutes after it's offBean corn pasta Make Tips
If making steamed sponge cake using only water and flour, the most suitable ratio is adding 180g to 200g of water to 300g of flour; this is the single-fermentation method. Alternatively, you can adopt the double-fermentation method with a flour-to-water ratio of 1:1. The resulting steamed cake will have a somewhat wetter and stickier texture, but the success rate is lower than the first method. It is recommended to use the first method when making steamed sponge cake.