Corn pasta
By VicentaLakin
Add corn-coated buns. It's coarse.
Recipe Recommendations
- cornmeal 250g
- white flour
- yeast 9g
- white sugar 10g
- water appropriate amount
Steps for Corn pasta
1
a ratio of 3:1 white and corn paste is mixed, mixed with yeast and 10 g white sugar, a proper amount and a smooth face, and is stored in a conservatory bag in a freezer. (i rubbed my face the first night to save time.)。
2
The fermented pasta may be the reason for the corn paste, and the fermented face is very smooth。
3
noodles are removed from the board in full exhausting and cut into flat pieces, which are about 65 g each。
4
All rounded up into buns。
5
Put it in the cages and ferment twice。
6
The fermented buns are cold-watered, the water boils up and turns into fire evaporation for 15 minutes, and the fire is shut down for another 5 minutes。
7
It's good with corn。