Corn paste
By VicentaLakin
If the corn paste was five stars hard, there was the possibility that the whites could copy it. Today's grandmother's show-off, corn paste, is a seven-star challenge, and it can't be done by a non-specialist kitchen master. This dry food is a high demand for tools, fire, technology, experience, patience, and I am just an audience that I have never tried. The pots used are made of baked pastries, and the desire to do good must be preceded by an instrument, without which we can only rejoice。
Recipe Recommendations
- cornmeal 500 grams
- white flour 300 grams
- face introduction appropriate amount
- edible Trona appropriate amount
Steps for Corn paste
1
fermentation in the warmth of corn paste, white paste, water and paste. It's a little dense at a time, but it can be watered later。
2
When it's out, there's a big bubble, full of a bowl. I still don't know how the grandmother can handle the weight of the material and the fermentation time, but it's gonna be so full。
3
A proper amount of alkaline paste is added, and the pasta is very liquid。
4
Holy cow, pastry。
5
The little fire burns the hot twigs, brushes the oil. This oil is better with chicken oil, if not vegetable oil。
6
(b) Enter a proper amount of pasta, so that its natural flow covers the whole of the aphid. You can start with an experimental paste fluid, if not warm water。
7
The pasta will continue to bubble and break。
8
Cover the lid, fire the whole way, wait a minute. This time is also an empirical time that needs to be adapted to the maturity of the cake。
9
That's a good one. That's a great color。
10
Scratch it out with a little shovel, and put the buttons on the curtain, and look at the pretty color on the back。
11
It's a little chilly. The bakery is thin, thick and small. It's delicious。
12
Scratch it. Scratches and sauce are perfect. It's perfect, especially when it's on the face of a baker, and then it's covered with fresh lettuce and onions。
13
Another angle, another one。