Coarse grains are currently recognized by the world as nutritious food. Especially after the World Health Organization identified dietary fiber as one of the important elements ingested by the human body, coarse grains have become more popular among people. Compared with finely processed grains, the nutritional value of coarse grains is much higher. Coarse grains not only contain all the ingredients in finely processed grains, but also many substances that are not found in fine grains. For example, dietary fiber minerals, etc., can help clean the human stomach and avoid many diseases. Even if they contain the same substances and nutrients, coarse grains are still superior to fine grains.
Today, we use coarse grains to make a staple food, and it uses entirely Chinese ingredients, but it is made in an oven. It is called "Roasted Cornflour Olive Pie".
Roasted cornflour and olive pie
Recipe Recommendations
- fine cornmeal 150 grams
- dry yeast 3 grams
- whole wheat flour 100 grams
- soy noodles 100 grams
- warm water 200ml
- eggs 2 pieces
- leek 250 grams
- fine sugar 10 grams
- salt 6 grams
- chicken powder 3 grams
- white pepper 1 grams
- sesame oil 5 grams
- rapeseed oil 10 grams
- yellow wine a little
- sweetening
- baking
- several hours
- ordinary
Steps for Roasted cornflour and olive pie
1
Mix the flour well first, then mix into dough.
2
Seal with plastic wrap and ferment in a warm place for 1 hour, just expand slightly.
3
Mix the eggs and shrimp meat well in advance, and add leeks when filling, otherwise soup will emerge.
4
Take out the fermented dough and knead it evenly into a round strip.
5
Use a knife to cut the round strip into uniform dough.
6
Press flat.
7
Use a rolling pin to roll the dough into a round skin, and make the size you like.
8
Stir in leeks in filling and mix well.
9
Wrap the filling in the dough into an olive shape.
10
Place on the baking sheet and place them neatly.
11
Stir the blank at a temperature of about 30 degrees for 30 minutes.
12
Then bake in a furnace temperature of 190 degrees.
13
Bake for about 15-18 minutes before baking.
14
..Roasted cornflour and olive pie Make Tips
1. Fine cornmeal is best. Since there is a high cornmeal content, it is prone to breaking when wrapping, so handle gently.
2. Only bake after fermentation, otherwise the texture will be too hard. The filling can also be made according to your preferred ingredients.
3. You can also pan-fry using a griddle with this method; it is also quite good, and using a wood stove is even better. The advantage of using an oven is that it is hassle-free and doesn't require monitoring; just take it out when it is ready to eat.