Soft corn buttercakes
By VicentaLakin
The hair rises too well, only overnight in the fridge, and the paste swells up and even spills. They don't stay in their tacos, they grow and spread, and they end up being even babies. The two eggs make the pasta yellow and soak with cream。
Recipe Recommendations
- light cream 95 grams
- eggs of 2
- low-gluten flour 120 grams
- salt 2 grams
- powdered sugar 30 grams
- fresh yeast 6 grams
- Cooked corn kernels 50 grams
- butter appropriate amount
- milk fragrance
- fried
- several hours
- simple
Steps for Soft corn buttercakes
1
Material: 95 grams of light cream, 2 eggs, 120 grams of low powder, 2 grams of salt, 30 grams of sugar powder, 6 grams of fresh yeast, 50 grams of cooked corn grain, appropriate butter。
2
Eggs, cream, sugar, fresh yeast, salt in big bowls, evenly mixed。
3
Add flour to flat paste。
4
Add shredded corn grains。
5
Smash it, cover it, put it in the freezer overnight。
6
Noodles are rising。
7
Preheat tacos。
8
The chassis is coated with butter and the fermented pasta is fermented directly into the taco with a spoon。
9
Cover the lid and heat it up for three to five minutes。
10
Uncover, surface condensed。
11
Turn over and continue to fry the surface to yellow。
12
Let's get out of the pot and hang it till it's hot。Soft corn buttercakes Make Tips
Sugar use may increase or decrease according to its own taste. 2. The heating time shall be adjusted according to the amount of pasta and the firepower of the tacos. 3. Without a taco, it can be burned directly in the pan。