Corn pasta
By VicentaLakin
I was trying to make coarse omelet in a fashionable fashion, but I didn't know that the corn paste was slow, poorly formed and collapsed very quickly, so I changed it and made the pretzels
Recipe Recommendations
- unsalted butter 5 tablespoons
- white sugar 3 tablespoons
- condensed milk 1 tablespoon
- essence 1 tsp
- eggs 1 piece
- spontaneous cornmeal 5 tablespoons
- low-gluten flour 6 tablespoons
- vegetable oil
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Corn pasta
1
Put 5 spoons of salt-free butter, 3 spoons of sugar, 1 spoon of milk refining, 1 spoon of perfume into a bowl, and fast-fist to soft。
2
Add eggs one。
3
Pass it evenly。
4
FIRST, THREE SPOONS OF SPONTANEOUS CORN PASTE, THREE SPOONS OF LOW-BANDED FLOUR, EVENLY, TWO SPOONS OF SPONTANEOUS CORN PASTE, THREE SPOONS OF LOW-BANDED FLOUR, AND EVENLY, 325°F OF PRE-HEAT OVEN。
5
The grill sprays a layer of oil。
6
Put the pasta in a bouquet with a bouquet of bouquets and squeeze it out of the face by a certain walk。
7
Into the oven for about eight minutes or more, with a burning edge around the cake, with a low burn Low for two minutes, bake the cake and shovel it up and dry it. Come on, Enjoy!Corn pasta Make Tips
One, cornmeal is thicker than cornmeal, which is not what we cook, CornStarch; two, when freshly baked, it is best to shovel out the cake, which is soft and difficult to break while it is hot, and which is easy to break if all of it is cold, too thin; and three, the spoons, spoons and cups I use for any food, such as cooking, baking, etc., are international utensils, which are not the spoons and cups that we usually use at home or in restaurants to make drinks and food。