Nutrient cones
By VicentaLakin
My friend gave home-grown corn flour, sweet corn smell, and I had a little nest with my daughter the other day, and my family tried to talk and I didn't know how much to eat. Personally, I like fermented hair noodles, dinner noodles at night, and two cupboards in over an hour。
Recipe Recommendations
Steps for Nutrient cones
1
Two hundred grams of milk and 400 milligrams of sweet wine each
2
The yeast is opened with milk and sweet wine and poured into a small soda and into corn and white flour, which is fully modulated and fermented for half an hour. It washes the red dates, raisins and raisins, places the red dates in the bowls, fills the bowls with half the water, plays the microwave for two minutes, and cools the nuclear reserve。
3
Scavengers were mixed into the hair, caged in cold water, red dates were placed on the hair and opened fire in 10 minutes。
4
Twenty minutes after the water starts steaming, the fire is out
5
Cool, cut. I made two cages at once, enough for a few days。
6
The next morning at the table。Nutrient cones Make Tips
1. The ratio of cornmeal to white flour and the type and amount of dried fruits may be adjusted according to your taste;
2. The dough should not be too thin, and you can feel a certain toughness when stirring, so that the cake can be easily formed;
3. Don't rush to cut slices and change knives. Cutting hair cakes with thin threads was something you learned when you were a child;
4. The temperature that day was 30 degrees, the weather was hot, and the amount of starter was also larger, so it was almost ready after an hour. The fermentation time will vary depending on the temperature. Just see if the dough reaches twice the original.
2. The dough should not be too thin, and you can feel a certain toughness when stirring, so that the cake can be easily formed;
3. Don't rush to cut slices and change knives. Cutting hair cakes with thin threads was something you learned when you were a child;
4. The temperature that day was 30 degrees, the weather was hot, and the amount of starter was also larger, so it was almost ready after an hour. The fermentation time will vary depending on the temperature. Just see if the dough reaches twice the original.