Corn pasta
By VicentaLakin
With reference to the small amount of small rice from teachers of high quality, the original and the practice have been modified, the soft tastes of corn and coconuts have been added to the taste of maize, which has preserved the nutrients and adjustments of maize, and has improved the poor taste and indigestion of coarse paste. It's not hot enough for corn. It's a little dessert that can be eaten by a diet partner
Recipe Recommendations
- cornmeal 70 grams
- low-gluten flour 60 grams
- corn oil 40 grams
- Aluminum-free baking powder 0.5 grams
- white sugar 30 grams
- eggs one
- coconut 10 grams
Steps for Corn pasta
1
Prepare the food
2
Eggs, sugar, corn oil
3
Smuggle to one, flow smooth
4
Corn paste, low-banded flour, powdered powder, coconuts evenly sifted
5
We'll mix it into dry flour
6
Clean up the film and freeze the fridge for 30 minutes
7
Take it out and rinse it. Up and down
8
pancakes of around 2-3 mm thick with a crutches. 125 g month cake moulds prepared (preheat oven, 170/fire 140)
9
Crushed cookies with molds, oiled paper was laid on the grill, leaving a certain distance between them。
10
Put it in the middle of the oven for about 18 minutes
11
Out
12
It's cool
13
It's delicious
14
Completed Chart
15
Completed ChartCorn pasta Make Tips
1. The oven is different, the temperature and the bake time are adjusted according to the oven itself. 2. Flour and liquids can be evenly mixed together and do not cause excessive mixing. 3. A person who does not have a moon cake mold can also be made into his own preferred shape, with a fork and a small hole. 4. Puffing is safe and safe without aluminum. Very little is used in squares. 5. The food can be kept under seal for about seven days。