Fresh corn egg cake
Ingredients: glutinous rice flour
Recipe Recommendations
- fresh corn 3 pieces
- eggs of 2
- glutinous rice flour appropriate amount
- flour appropriate amount
- white sugar 2 tablespoons
- edible oil appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Fresh corn egg cake
1
All ingredients are ready.
2
Wash the corn and rub it into corn mashed with a screener.
3
Beat the eggs into the corn mashed.
4
Stir egg liquid and corn mashed well.
5
Add 2 tablespoons of white sugar, half bowl of flour, and half bowl of glutinous rice flour and stir well.
6
Stir all ingredients and knead into dough.
7
Roll the dough into long strips and pick it into small pieces by hand, then rub it into rounds.
8
Heat the pan, brush the pan with a thin layer of oil, flatten the balls into a small round pancake in the palm of your hand, and fry them over low heat.
9
After frying one side, turn over and fry again, frying both sides until golden yellow. Turn off the heat and pick it out with chopsticks.Fresh corn egg cake Make Tips
1. I don't weigh the specific amount of flour and glutinous rice flour, just an approximate amount. You can add it in small amounts and multiple times while kneading. If the dough does not stick to your hand at the end, it means that flour and glutinous rice flour do not need to be added. 2. Of course, if you like a softer one, the amount mentioned above is also okay. It's just that it's not easy to rub it into balls with your hands, so just use a spoon to scoop it into the pan and fry it directly. 3. It tastes better when eaten hot, but it will be a little hard when it is cold.