Cracker

What's it like to make a haircake out of fresh corn? Scrambled corn, which is merely fermented and evaporated, may, even when it rises, be condensed by the stickyness of adult cake after cooling. The addition of flour should allow for the preservation of the porous hole, thereby giving a soft taste. Summarizes the last experience with fresh corn paste, and then goes straight to slurry, without adding anything that could increase water. Sugar is actually just to take care of people's preference for sweetness, but it melts while adding moisture to the corn mag. Or a spoonful of powder, no aluminium. Expecting to make a big mouth out of cake. I'm sorry, it's not the big mouth, it's just a shallow smile. However, the effect of flour has been demonstrated by the fact that the sticky cornplum is supported by a flat hole, with soft and elastic tastes, and, most importantly, after cooling, it remains at an expanding height without being condensed into a tight mass。