Corn pasta
By VicentaLakin
The usual muffins are made of wheat flour and milked eggs, and today they are replaced with corn paste, the color and taste of the muffins have changed, and the fragrance of the corn is in the golden, sweet muffins, which families love very much。
Recipe Recommendations
- cornmeal 80 grams
- flour 40 grams
- whole egg liquid 45 grams
- milk 120 grams
- white sugar 15 grams
- yeast 2 grams
- sweetening
- melting
- an hour
- simple
Steps for Corn pasta
1
Prepare and quantify all the above materials. The average average egg removes the egg shell by 45 grams, and everyone uses the quantity of one egg, more, less, less, and the problem with these is not very strict。
2
Take a small basin and place the milk, sugar, eggs, yeast materials in the basin, evenly, with a little bit more, with all the egg fluid, and then sift the liquid。
3
Put corn paste and flour in a small tub and mix them evenly until there is no dry flour, it becomes a fine paste, and it can flow smoothly with chopsticks。
4
Covered with film, the freezer fermented overnight, and the next morning took paste out of the fridge, which went up to twice the size of a beehive and saw many small gas holes. Then, a few strokes with an egg-beater, the gas comes out, and it becomes a moving paste again。
5
When the pan is hot on the ground, it turns the fire into a spoon of paste and pours into the pot at a height of about 10 cm above the pot, which naturally becomes a tortilla。
6
When the edges change and the surface is drummed up, it continues to boil evenly on both sides, and when the light presses are sufficiently flexible, they prove to be cooked to be ready for consumption, and pancakes take about two minutes。Corn pasta Make Tips
It's simple, there's no small technique。