Corn pasta bowl
By VicentaLakin
Recipe Recommendations
- cornmeal 50g
- boiling water
- wheat flour 150g
- warm water 42g
- yeast 3g
- edible oil appropriate amount
Steps for Corn pasta bowl
1
50 g corn paste, plus 65 g boiling water. after cooling, 150 g white paste, yeast 2g, hot water 42g and smooth-skinned face groups are added to cover the fresh membranes。
2
Two times the size, full of gas holes。
3
I'll get you a Kung Fu tea cup and some oil on the surface. I used it for the first time, and I spilled flour, and then I found out there was no need for such trouble。
4
Fluctuation of the face, which forms about 0.6 centimetres thick, is used to increase pressure with molds (small bowls, cups, noodles etc.)。
5
Presses round face sheets to the cups and saves 20 minutes after a slight plasticization (25 degrees in the room and longer fermentation if the temperature is low)。
6
Open the water, steam it up for 10 minutes, Zip 3 minutes
7
It's easy to get off。
8
the first evaporation of corn surfaces (100g corn paste, 200g wheat flour) was more evaporated with a slightly hardened taste, which was later adjusted to reduce the corn paste and increase the wheat flour。