Eggs and corncakes
By VicentaLakin
Got a bunch of corn grains and ate a 77888. That's all that's left. Without water, eggs and corn slurry, combined with sugar, are enough to make fresh corn slurry. It's okay to add a little flour to the sticky, a little bit more, but it's always been corn. The quickest is the powdered version, so the pasta can go straight to the boiler. Slow down. You can also use yeast. The temperature is high, but it still takes a couple of hours. Lazy people naturally prefer powdered versions, of course without aluminium. They're pretty good, they're all flowering, corn fragrance, delicious。
Recipe Recommendations
- fresh corn kernels 230 grams
- Medium gluten flour 75 grams
- eggs one
- white sugar 50 grams
- baking powder 1 teaspoon
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Eggs and corncakes
1
Materials: 230 grams of fresh corn, 75 grams of barbs, 1 egg, 50 grams of sugar, 1 spoonful of powder2
Put corn grains, sugars, eggs into the machine3
Repeatedly, evenly。4
Pour it in the bowl and add flour and powder5
It's a good thing6
Load in the mold, full in seventy-eight。7
In the boiling pot, it's hot, steaming, about 15 minutes8
Get the fire out9
A little cold, disemboweled。Eggs and corncakes Make Tips
Sugar use may increase or decrease according to its own taste. Modified pasta needs to be evaporated immediately in order to achieve optimal impact. They need to be removed as soon as they are evaporated so as not to wet their hair。