Cornball
By VicentaLakin
I used a new Styrofoam pot for saving time and making cute little snacks to make kids eat more coarse. Because it's not sticky, it's a little oily, and it's a few more turns, and it's so ripe. In order to make the paste taste good, I put a little salt, vegetable pudding and prawn, which is richer and more attractive in nutrition and color. Little Maruko even put the casserole on the table, the baby's eyes were lit, and he grabbed one and didn't eat it. But it's not like a bun or a cake because it's salty, and it's delicate, and the kid says it's better than a cake. I ate three of my 70-plus moms
Recipe Recommendations
- Xinliang corn flour 150 grams
- flour 50 grams
- eggs 55 grams
- water appropriate amount
- celery sticks 2 pieces
- carrots half a
- prawns a few
- celery leaves a little
- onion 1/4 of
- yeast 3 grams
- baking powder
- salt 2 grams
- vegetable oil a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Cornball
1
(a) Be ready for the pastry: fresh corn flour, flour, yeasts, salt, onions, celery poles, carrots, prawns (eggs temporarily absent, I catch them later)
2
corn flour, flour, yeasts, salt, eggs, water in the bowl. Water is not added to the bowl at all, depending on the state of the paste
3
This is the kind of ointment that mixes all the materials with spoons. But it can't flow down, and if the paste is too thin, it'll be harder to get back up
4
(b) Efermentation in warm and wet areas under the cover of a protective film; I fermented 35 degrees in the oven and, if the temperature is low in the room, can heat and heat up the steam pan, ferment the corn paste in the pan and make a warm and wet environment
5
(b) Treatment of vegetables during fermented paste: carrots, onions, celery celery, with a few onions and celery leaves for final decorative use; prawns cut from the middle to the stomach, with two coarse pieces used separately and the tails used separately
6
The fermented corn pasta is 2-2.5 times the original size
7
(b) Placing vegetable plating (except shrimp) and 2.7 g of non-aluminium-free powder in corn paste, evenly mixed; putting a small amount of flour in order not to exceed 2 per cent of flour, because the corn paste is heavy and I do not have to make a double fermentation; using 150 g of corn paste and 50 g of wheat flour in a total volume of 200 grams, with a maximum of 4 grams; and making powder cannot be put early, so it can be put in before the pot is used to prevent premature contact with water and acid and failure
8
A small octopus octopus fryer with a new stter function pan on the pan, with a first set of heating, and a little bit of oil in the pan with a brush
9
Pumping corn and vegetable into a little pellets with little spoons, just like the surface
10
(b) Repositioning the pot to the fourth stage to make the heat more calorie, with the little balls rising slowly and placing shrimp on the surface
11
When the surface is dry, the bottom is stylish, and it moves with chopsticks. Isn't this cute
12
Heat it in four, and then turn it over when the face with the shrimp is ripe, and spread the soles of onion and celery on it, with the green purple whites in it, and the little ballballs are alive and ready to jump into my mouth。
13
The cornballs have pasta, the veggies are full, better than cakes。Cornball Make Tips
1. Puff powder is a combination of laxatives of a food type and is used mainly for rapid laxation and expansion of food; it is a white powder with soda powder coupled with other acid materials and corn powder as a filling agent. Bubble powder is exposed to water, acid and alkaline powder react in water at the same time, and some start to release carbon dioxide, which expands and softens food. The former powdered powder contains palladium, and long-term large-scale consumption can have symptoms such as brain atrophy, but now it is not dangerous to use aluminum-free powder, which is used only occasionally in all foods, so don't be ostracized by listening to powdered powder; 2 or corn flour lacks a face that can't be easily haired, with a small amount of flour added to it。