Corn
By VicentaLakin
It's when the corn matures, it's cooked, it's fried, it's baked, it's eaten, it's eaten, it's come to mind today that it's been bought before, and it's smelly, it's fragrancey, it's trying to make it this afternoon, it's a success, it's special, it's made more than anything in the fridge。
Recipe Recommendations
- waxy corn 500G
- corn flour appropriate amount
- glutinous rice flour appropriate amount
- white granulated sugar appropriate amount
- baking powder 5g
- sweetening
- steamed
- half an hour
- simple
Steps for Corn
1
The leaves on the cornbags are cut off and the tails are washed clean。
2
fresh corn 500g。
3
It's hard to hold on to it in the first place, and it's plenty of water。
4
The proportion of ordinary flour and rice flour in 3/1 is evenly mixed in the corn mud and is set at 10 minutes. ♪ Or corn flour ♪
5
It's very thick when it's even, and it's watery, and it's definitely not a noodle with a bun。
6
Put a spoon on a leaf and boil for 15 minutes。
7
Just out of the pot look, super delicious。
8
It's delicious。
9
The finished product。Corn Make Tips
There's nothing to be done with. There's just plain flour and corn flour. I use ordinary flour. The same corn smell is plumey。