Corn flour practice, corn flour practice

Ingredients: 250 grams of cornmeal.

Plain flour 150 grams.

10 grams of sugar.

Yeast 3 grams.

180 grams of warm water.

Tortillas – a balanced method of cornmeal and white flour.

3 g yeast dissolved in 150 g of warm water (below 40 degrees Celsius).

250 g cornmeal + 150 g plain flour + 10 g sugar, mix well.

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Add 150 grams of yeast water to the flour mixture, stirring with chopsticks to form a flocculent shape as you add it. Set aside the flocculent dough and add about 30ml of water to the dry flour and stir until it becomes flocculent.

Knead the dough into a dough, cover and let rise for 20 minutes.

Knead the awakened dough, roll it out into a pan-sized dough on a cutting board, put the kneading basin upside down on the dough, and let it ferment for about 40 minutes until it doubles its size.

Heat a pan, spray with a little oil and add the leavened dough. Fry over low heat until one side is set, then turn over.

Continue to simmer until the other side is set, then pour in half the boiling water of the dough.

Cover, simmer until the water has basically evaporated, open the lid, fry until the bottom surface is colored, and turn over. Remove from pan after coloring on both sides.

Corn flour cake.

I feel that the hair cakes sold outside are not as delicious as those made by myself, and I also feel that the ones sold outside are not as clean as those made by myself. Simple. Steam.

Sweetness. Three hours.

Ingredients. 100 grams of cornmeal.

100 grams of flour.

Accessories. 20 grams of icing sugar.

Ingredient. Yeast 3 grams.

One jujube. Raisins to taste.

Steps to make corn flour cakes.

1.Diagram of raw materials, flour and cornmeal sifted.

2.Add yeast, powdered rock sugar, cornmeal, flour to warm water, mix and knead into a dough, make it a little thinner.

3.Wet gauze covers the dough with risen.

4.Soak dates and raisins in warm water to soften.

5.Leavened dough.

6.Knead it again, brush the mold with a layer of oil, put it in the dough, and place the dates and raisins on top.

7.Steam in a steamer for 20 minutes.

8.After the oven is preheated, put it in the oven and bake it for 5 minutes, dry the water vapor, and bake the aroma, (do it for your own taste, this step can be omitted).

9.It's out.

10.It's too late for baby's breakfast, there is no cross-section, it is very fluffy, with the aroma of baking, and the taste is very good.

As a kind of coarse grain food that we are very familiar with in our daily life, corn flour is favored by many consumers because of its many nutritional and health effects, and it is also very rich in nutritional value, such as vitamins, dietary fiber and minerals, etc., so what are the practices with rice flour? How to make it tastier?

Corn flour is a kind of food obtained after corn grinding, and there are many ways to do it, for example, we can choose to make a corn porridge in the morning, or we can make corn flour into a staple steamed bread to eat. When corn flour makes porridge in the morning, we can add some other complementary food, for example, you can choose to make it with soybeans, peanuts, wolfberries, very delicious, first clean the soybeans and peanuts, soak them in water for a period of time, and then pour the corn flour into a bowl, slowly add warm water and stir into the shape of batter, we pour an appropriate amount of warm water into the pot, and after the water boils, put the corn paste in and stir well, and then put the soybeans and peanuts together, Finally, add some goji berries when it comes out of the pot, and it tastes very delicious.

Corn flour can also be made together with other ingredients to make a staple food to eat, corn flour is coarse grain, flour is fine grain, we can mix the two to make steamed bread to eat, first prepare some flour and corn flour, stir it evenly and then add some yeast, we pour some rice wine and milk into it, stir it evenly with a mixing bucket and then add some olive oil to the shape of the dough, and then wait for the dough to ferment, we knead the dough sufficiently, and cut it into uniform small pieces, Knead it repeatedly into the shape of a steamed bun, then put it in a warm place to ferment for a period of time before putting it in a steamer, and after steaming, it can be used to eat.

The above is to introduce the practice of corn flour, corn flour as a coarse grain food, but its nutritional value is also very high, and there are many methods, we can try it ourselves at home.

Extended reading: Corn Flour The practice of corn flour.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low, as long as it is what you like, you can call it food. Here's what I've put together. Corn flour practice, I hope it will help everyone.

1. Corn paste

Corn paste. Stir the corn flour with a small amount of water in advance to form a paste, without particles, and stir carefully. Pour water into the pot, bring to a boil, pour the mixed corn flour into the pot, and keep stirring in one direction with chopsticks until the original water turns into yellow corn paste.

You can eat it directly, or you can pour the pre-fried pickled cabbage and minced water chestnuts into corn paste, add salt and monosodium glutamate.

2. Tortillas

Corn flour is stirred into a paste with water, a small amount of flour, eggs, and sugar, not too thick and not too thin. Pour oil into the pot, when it is 50% hot, scoop a spoonful of corn paste into the pot with a spoon, spread it into a pancake, and fry until both sides are slightly browned.

4. Corn dumplings

Mix corn flour with flour 1:2, add water and form a dough, knead into a mixture, roll out the skin and stuffing to make dumplings. Pour water into the pot, boil the dumplings, add cold water three times, boil again and remove it.

5. Corn porridge

Mix the corn flour with water first, and there should be no granules. After washing the rice, add water to boil, pour in the corn flour, and at the same time stir in one direction with chopsticks, stir well and boil again, then turn off the heat and eat.

How to evaporate corn flour cake.

Ingredients: 200g flour, 100g cornmeal, dried red dates, baking powder, yeast, sugar.

Method: 1. We need to put the prepared flour, cornmeal, sugar and baking powder into a basin and stir well, and dissolve the yeast in warm water, pour the yeast water into the stirred flour, and knead the flour into a dough.

2. Take out the clean abrasive, apply a layer of oil to the bottom layer and all sides of the abrasive, put the kneaded dough into the abrasive, and wait for the dough to ferment normally for 60 minutes.

3. Clean the dried red dates, soak them in water for 15-20 minutes, let the dried red dates fully absorb the water, and continue to cook in the pot for 10 minutes to take them out.

4. Spread the boiled dried red dates on top of the dough and put them into the pot as a whole and steam for about 20 minutes.

5. Take out the steamed hair cake, cut it evenly and serve.

The nutritional value of cornmeal cake.

In health medicine, cornmeal cake is a product with extremely high nutritional value and is very suitable for health consumption. In the ingredients of cornmeal cake, there is a lot of dietary fiber, which can help adjust the digestive function in the body, and can help the food stay in the stomach for a long time, delaying the absorption of nutrients in the digestive tract. At the same time, dietary fiber can also enhance the feeling of satiety in the human body and promote gastrointestinal peristalsis, so it has a certain effect.

1. Cornmeal cake can resist tumors, help the rapid development of the brain, and at the same time play the purpose of beauty and beauty.

2. It can replenish the qi and blood required by the body, which is very effective in preventing coronary heart disease, and can also delay neurasthenia and other problems.

3. It has a good effect on enhancing the body's immunity, reducing hypertension, high blood sugar and high blood lipids, and can also help protect the liver and play a role in the name.

4. Cornmeal cake can also help prevent osteoporosis, which is very effective in preventing insufficient blood supply to the brain and cardiovascular diseases, and can also prevent gallstones.

You can make cornmeal noodles as follows:Ingredients: 280 grams of flour, 30 grams of cornmeal, 1 egg, 165 grams of water, 2 grams of salt.

1. Start by preparing flour, cornmeal, eggs, and salt.

2. Mix flour with cornmeal and salt.

3. Add to the bread bucket of the bread maker and add the eggs.

4. Then add water, start the dough mixing program, and mix the flour into a slightly harder dough.

5. Take out the dough from the bread bucket, tidy it up slightly, and put it in a pot for 10 minutes.

6. Move the dough onto the panel and knead until smooth.

7. Sprinkle with a little flour and roll out the dough slowly.

8. Roll out into large sheets of uniform thickness.

9. Sprinkle with thin dough and fold the dough sheet.

10. Cut into evenly thick strips and spread them out to prevent the noodles from sticking to each other.

11. The final plate can be used, the above is the method of making cornmeal noodles.

The preparation of cornmeal is as follows:

Ingredients: 240 grams of cornmeal, 70 grams of boiling water, 65 grams of flour, 3 grams of yeast powder, 100 grams of warm water.

1. Blanch the cornmeal with boiling water, stir it into granules, and let it cool. The texture of the cornmeal blanched in boiling water will be very delicate, and it will not grind your throat when you eat it.

2. After cooling, add flour, yeast powder and warm water, and then slowly stir into a dough to knead into a smooth and even dough. Be sure to wait for the temperature of the scalded cornmeal in boiling water to come down, and then put yeast powder, otherwise the yeast will be scalded to death, so that it cannot ferment. The kneading state is delicate, slightly soft, and does not stick to your hands.

Each household cornmeal brand is different, and the amount of water can be increased or decreased by about 10-20 grams.

3. Take advantage of the dough fermentation time to make the filling. Put the flour and cooking oil in a container at a ratio of 1:1, then add nuts or preserved fruits according to your preference, stir well and set aside.

4. After the dough is fermented, knead and exhaust it, and knead it to the original size and it will be almost clean. Cut one-third of the dough and mix it with the filling, knead it well and form a round agent for later use.

5. Knead the remaining two-thirds of the dough well, and then add the same amount of dough. Press the dough with your thumb into the shape of a small dimple, put the filling inside, and tighten the mouth at the end.

6. Finally, put it in the steaming drawer, ferment for 10 minutes, finally boil over high heat and steam over medium heat for 20 minutes, and simmer for 5 minutes.

Cornmeal method: milky corn nest headIngredients: 100 grams of cornmeal, 100 grams of millet flour, 30 grams of sugar, about 140 grams of milk.

Method:

1.Mix the cornmeal, millet flour and sugar, add warm milk and mix into a smooth dough.

2.Cover with a damp cloth and let the dough rise for 10 minutes.

3.Roll the dough into long strips and cut into small pieces of the same weight.

4.Take a small agent, knead it round, knead it into a nest, make it in turn, and put it in the cage.

5.Steam on the heat, and steam for another 10 minutes.

How to make cornmeal: cornmeal nest nest headIngredients: 500 grams of cornmeal, 75 grams of bean flour, 50 grams of flour, 50 grams of sugar.

Method:

Pour the ingredients into the container and stir well, blanch 50% with boiling water, mix the remaining part with warm water, knead together into a dough for a while and set aside (slightly harder); Divide the dough into 16 equal parts, take one and knead it into a cylindrical shape by hand, the bottom is flat, put it on the palm of the right hand, dip the left hand in water, enter the thumb from the bottom, and rotate with the index finger while pinching, so that the heart of the head of the nest is getting bigger and bigger, and the bottom of the pier is flat. Steam over high heat for 25 minutes and take it out of the drawer, cool it a little before eating, the taste is better.