Corn pasta
By VicentaLakin
This pie looks like an appetite. My family has to do it at least twice a week. This time, the pasta is made of pasta with a noodle machine, which is hard, leaves little, does nothing, just a little water and a little corn pasta. It's a coarse bread that everyone likes, usually corn paste and flour at 1:2; that's corn paste in one to two flour, which just went upside down today, a flour in two corn paste, but it's softer, yellower in colour, sweeter in color, and family says it's better this time。
Recipe Recommendations
- corn flour 200g
- wheat flour 100g
- baking soda 3g
- white sugar appropriate amount
- eggs one
- oil appropriate amount
- sweetening
- melting
- ten minutes
- ordinary
Steps for Corn pasta
1
Combining corn pasta with flour, adding a proper amount of water, sugar and a swarm of flour to cover it, and fermenting it naturally for more than six hours in the warmth. I had the first night of the day and the next morning of the morning. It is also possible to use yeast hair in normal proportions, faster。
2
The mild water of the small soda melts and is evenly mixed in the face, so it smells no acid。
3
Hit the egg evenly。
4
Don't mix the flat paste too thin or it's bad. If you're too dry, you can change the amount of water。
5
A thin layer of oil on the base of a flat pan, pouring into a finely adjusted paste, little branding, beware of the proper turnover, keep the bottom of the pot evenly warm, preferably with an electric waffle and avoid branding。
6
Shake the pan, and the fact that the pan can move means that the bottom is branded, and if you're sure, lift up the spoon and turn it over. If we don't know for sure, we'll turn around with two wooden shovels。
7
I'll cut the plate with a branded pie, and I'll have enough porridge for the family。