Corn pasta
By VicentaLakin
This fall, when you have not had enough fresh corn, all kinds of food are in love, and today you are sharing a steamed corn paste, a juice made of fresh corn, mixed with flour and corn flour, and a thick look that is particularly edible, thick, soft and sweet, and autumn, which is so delicious that a steaming pot is not enough。
Recipe Recommendations
- sweetening
- steamed
- an hour
- ordinary
Steps for Corn pasta
1
Food preparation, corn juice is ripe corn juice extracted from soybean mills, there is no alternative to water, which needs to be reduced appropriately。
2
Sift flour into corn juice and add yeast。
3
Sift into corn flour and mix it evenly。
4
Add an appropriate amount of white sugar mixed evenly, allowing for an appropriate amount of white sugar based on the sweetness that you like, and promoting fermentation。
5
Cover it up and ferment it in the warm for about an hour。
6
The fermented pasta is evenly mixed and loose for 15 minutes。
7
Hit an egg, mix it evenly。
8
The red date was squirted for about 10 minutes and cleaned up repeatedly。
9
And you can also use the steroids to make it look better. This one's a good fermented paste。
10
There is a red date on the upper side, and there is a red date on the lower side if you like, so that the steam pots can be added to the water in sufficient quantities, and the fire in the upper room will open and the fire will evaporate for about 40 minutes, depending on the thickness of the cake。
11
Steamed pastry。
12
Out of the pot, with a bit of cold toothpicks and a circle along the side of the steam closet, and then down to the plate, remove the sheet。
13
Cut it, and you can eat。Corn pasta Make Tips
1. There is no freshly squeezed corn juice, which can be replaced by water, but with an appropriate reduction. It's not very strict to keep the face thin or dry, so it's fine to keep it. 3. The length of the steam depends on the thickness of the cake。