How to make a delicious corn flour dessert?

Ingredients. 250 grams of cornmeal.

250 g breadcrumbs.

350 grams of water. Accessories. Salt.

6 grams. Sugar. 5 grams. White oil.

25 grams. Yeast powder.

5 grams. The practice of cornmeal bread.

Ingredients: cornmeal, bread flour, sugar, white oil, salt, yeast powder.

Mix the water with the cornmeal and stir well, let it sit for a few minutes to allow the cornmeal to absorb the moisture well.

This is mixed cornmeal.

Put the bread flour, sugar, mixed cornmeal, and yeast powder into the bread bucket and start the dough mixing program.

When the dough is formed, add the white oil and continue kneading.

When the dough becomes smooth, add salt and continue kneading the dough, and the dough gradually becomes chewy and smooth.

Remove the dough from the bread bucket, arrange it into a circle, place it in a basin, cover with plastic wrap and let it stand for 30 minutes.

After 30 minutes, remove the dough, divide it into thirds, vent it slightly and knead it round.

Place in a baking tray or basin, cover with plastic wrap and continue to let it cook for 90 minutes.

After 90 minutes, the dough is slightly vented, arranged into an olive shape, and placed on a baking sheet for another 20 minutes.

Sprinkle with flour, use a knife to cut your favorite knife edge, preheat the oven to 200 degrees, after the preheating is completed, put the bread crust into the oven, 35 minutes, when the surface is golden brown, turn off the heat and bake.

Materials:

100 grams of glutinous rice flour, 100 grams of corn flour, 20 grams of red bean paste, and an appropriate amount of boiled water.

Method

1.Roll the dough into a ball with the palm of your hand and flatten the small dough into a circle; Put the bean paste in the round shape and wrap the round dough;

2.Place the wrapped dough in the prepared mold and gently flatten it; (Remember to put dry glutinous rice flour in the mold, so that the dough will come out easily after molding).

3.Pour in 1 3 pots of oil and heat, (note that the oil temperature here must be controlled, and the dough must slowly turn yellow) and wait for one side of the dough to turn yellow, so as not to appear like me. Drain the dough with a funnel spoon and place it in a bowl.

Corn starch can be used to make fruit glutinous rice, and the specific method is as follows:

Glutinous rice flour: 200 grams, corn starch: 50 grams, milk: 200 ml, sugar: 15 grams, butter: 50 grams, oranges: 10 pieces, strawberries: 3 pieces, desiccated coconut: 50 grams.

1. Pour the sugar and milk cornstarch glutinous rice flour together, then stir into a paste.

2. Put on the pot and steam in boiling water for about 20 minutes.

3. Remove the butter while it is hot, then stir well.

4. Peel the oranges, wash the strawberries in advance, and prepare the desiccated coconut by controlling the moisture.

5. Bring disposable gloves, take a small piece and flatten it, put it into the desiccated coconut, and stick the dececrated coconut on both sides.

6. Wrap small oranges, the same as buns.

7. After wrapping, roll it in the desiccated coconut and put it in a container.

8. The strawberries are cut in the same way as with a knife.

9. Done.

The cornmeal tortillas are made as follows: stare at the bridge thick

Preparation: white flour, cornmeal, yeast, sugar, eggs, warm water, edible oil, etc.

1. Prepare the ingredients.

2. Pour all the ingredients into a bowl and stir well.

3. Seal and ferment with plastic wrap for one hour.

4. The fermented batter has a lot of bubbles, so remove it again and stir and exhaust it again to return to the state before fermentation. Kay Town.

5. Preheat the electric baking pan, brush with a layer of oil, scoop a spoonful of batter into the pot and pour it into the pan to automatically form a small round cake.

6. After the bottom is set, sprinkle a little oil on it, then turn it over, and fry it on both sides until golden brown.

The home cooking methods of corn flour are: corn paste, tortillas, tortillas, corn dumplings, and polenta.

1. Corn porridge. Pour an appropriate amount of corn flour into it with an appropriate amount of water and stir well, so that there are no grains as the standard. Then wash the appropriate amount of rice, pour it into the pot, add an appropriate amount of water to boil, then pour the corn flour into it, and stir it continuously with chopsticks, stir evenly and wait until it boils again, you can turn off the heat and eat.

2. Tortillas. Add an appropriate amount of water to the corn flour, and then stir a little flour with an appropriate amount of eggs and an appropriate amount of sugar to form a paste, which should be just right, not thick or light. Then pour the appropriate amount of oil into the pan, and when the oil cup is 50% hot, pour a spoonful of corn paste into the pan and spread it into pancakes until it is slightly yellowed on both sides.

3. Tortillas. Mix corn flour with flour 1:2, add water and form a dough, knead into a mixture, roll out the skin and wrap the filling to make a pie. Pour oil into the pan and fry the cakes until slightly browned on both sides.

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 and put in the dumplings, add cold water three times, boil again and take it out.

5. Corn paste. Stir the corn flour into a paste with a small amount of water in advance, and there should be no grains in Lingsui, and it should be stirred carefully. Pour water into the pot, bring it to a boil, pour the mixed corn flour into the pot, and keep stirring it with chopsticks in one direction 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.

It can be made into corn flour cake.

The steps to make corn flour cake are as follows:

Raw materials required:

1. Ingredients: 100 grams of corn flour and 100 grams of flour.

2. Excipients: 2 bags of cranberries, 4 grams of yeast, 40 grams of sugar.

Step 1: Prepare the required ingredients.

Step 2: Add sugar and yeast water to mix the corn flour and flour well.

Step 3: And wake up into a clump to 2 times the size.

Step 4: Serve the dough.

Step 5: Then pour into a pot and add the cranberries.

Step 6: Put on the pot and bring to a boil for 30 minutes, then steam for 20 minutes.

Step 7: After 20 minutes, it is ready to cook.

Corn flour is delicious to make cakes, let's take a look at a delicious cake recipe:

Japanese cheesecake recipe.

Materials:80g cream cheese, 60ml milk, 2 eggs, 30g sugar, 60g sugar, 3 tablespoons cake flour, tablespoon corn flour, 1 4 tsp cream of tartar.

Method: 1: Preheat the oven to 180 degrees, and place the baking tray in the lower layer of the oven. Cream Cheese Cream cheese should be soft at room temperature, and the cake tin should be lightly oiled, then covered with baking paper, and wrapped in two layers of tin foil for later use.

2: Sift the flour and corn flour together to remove the flour. Cut the cream cheese into cubes, add milk, mix in water until dissolved and mix into cheese pulp, let cool and set aside.

3: Separate the yolk and egg whites from the egg whites, and put the egg whites into a large bowl with no oil or water. Add 30g of sugar to the egg yolk and beat it on high speed with an electric whisk for about 3 minutes until it turns light yellow.

4: Make sure the cheese syrup is not hot, otherwise the yolk will be cooked. Add the cheese syrup to the egg yolk and beat on high speed with an electric whisk for about 1 minute until the mixture slides out.

5: Add the sifted flour and corn flour mixture, beat with an electric whisk on low speed for no more than 1 minute until the mixture and dry powder disappear, set aside.

6: Wash and wipe the whisk dry to make sure there is no oil or water. Add the egg whites to the cream of tartar, first beat with an electric whisk at high speed for about 1 minute until foamy, then divide 60 grams of sugar into three times, add 20 grams of sugar each time, beat at high speed for about 30 seconds and add another sugar, repeat three times, and continue to beat the egg whites until they are softer than foamy.

7: Continue beating the egg whites until they are softer and harder than the soft ones, that is, the tips formed by the egg whites after lifting the whisk are curved, not drooping all the way down or pointing upwards, and about 1 4 of the beaten egg whites are added to the eggs.

8: Add about 1 4 beaten egg whites to the egg yolk syrup, mix well with the chopping method, and then add the egg whites to the egg yolk syrup in one go.

9: Then you can add the egg whites to the egg yolk syrup at one time, mix well with the cutting method, and pour the mixed cake pulp into the butter paper.

10: Pour the mixed cake pulp into the cake tin that has been laid with butter paper and have been wrapped, put it on the baking tray of the oven, pour the hot water that has just boiled on the baking plate, bake at 180 degrees for about 15 minutes, then adjust to 150 degrees and bake for 20 minutes, after enough time, do not open the oven first, wait for about 15 minutes, and the delicious Japanese cheesecake will be ready.

Corn flour tortillas:Preparation materials: 140g of corn flour, 70g of wheat flour, 2 packs of sugar osmanthus, and an appropriate amount of aluminum-free baking powder.

1. Ingredients: corn flour, flour, sugar osmanthus, aluminum-free baking powder.

2. Pour the corn flour and flour into a large basin.

3. Subsequently, put in the sugar osmanthus and aluminum-free baking powder.

4. Then, gradually add water.

5. And into osmanthus corn balls.

6. Then, take some osmanthus corn balls and rub them into round balls and press them flat.

7. Put it in a steamer covered with dumpling leaves.

8. Finally, cover and steam over high heat for 15 minutes.

9. Open the lid, take it out, let it cool and then eat.