Simple corn paste

Living conditions have improved and everyone is eating well. We eat almost white flour every day, and it will be of great benefit to our body to have proper coarse grains. Coarse grains contain abundant insoluble cellulose, which helps to guarantee the proper functioning of the digestive system. The risk of hypertension, diabetes, obesity and cardiovascular diseases can also be reduced. For coarse grains, it is the most scientific way to eat, but not overdose and a reasonable mix of coarse and fine grains. The mother-in-law is an ethnic Shandong, and can steam a pot of corn paste for food. Today, the entire production process is well documented, and the method is particularly simple, and the preferred friends can look at it。

Recipe Recommendations

cornmeal 250g
flour 250g
yeast 3g
qingshui appropriate amount

original
steamed
half an hour
ordinary

Steps for Simple corn paste

Put corn paste, flour and yeast in the food basket。

Add a proper amount of warm water and become a very soft face。

On the surface, some fresh water is taken and a lid is placed in warm ground for fermentation. Grandma fermented it directly in the sun because the skin was dry because of the water on the surface. If you want to make it perfect, you can ferment it in the mold at this stage, and when the fermentation is over, you can put it directly into the steam pan

It's a good fermentation. It's a lot bigger than before。

It's a beehive inside。

The hands were wet with fresh water, and the fermented face was lifted and placed directly on the corn leaves. Do not rub or press the noodles in order to damage the air holes in them。

There's no need for fermentation, just steam the pot. After the fire broke, the fire evaporated for 20 minutes。

Cut the block, load the disc. Because only one fermentation took place, the internal air hole was not particularly even。