Hello everyone, I am your old friend Hong Yang, today we come to share the first phase of the cornmeal method. In the past, because people's living conditions were limited, there was no more refined grain, unlike now there are all kinds of grain in the supermarket, the cornmeal at that time was simply too precious, with the continuous improvement of people's living standards, cornmeal gradually disappeared on our table, but we may ignore a point, the nutritional value of coarse grains is very high.
Cornmeal It is made of corn kernels grinded into flour or small particles, generally I will use that kind of fine cornmeal for pasta, coarse cornmeal is generally better to make porridge. Corn flour contains a large number of nutritional health substances, it can also prevent constipation, healthy spleen and stomach, nootropic brain, delay aging, etc., today we will come to a coarse grain fine crop, and in the process of doing, corn flour does not need to be hot without hair, sweet and soft, the level is very rich, now tell everyone the method.
1, first of all, we come to the noodles, prepare 400 grams of flour, 4 grams of yeast, 1 spoonful of white sugar to promote the speed of the noodles, 2 grams of baking soda to play a neutralizing role, love to eat sweet can put a little more sugar, with 220 ml of warm water first to dissolve the yeast, and then pour on the side of the side, stir into a flocculent, and then knead into a smooth dough, the dough into a medium degree of softness and hardness, live dough in the sun to start fermentation.
2, at the same time we make a multigrain dough, that is, corn dough, 150 grams of corn flour, 40 grams of sugar, 1 egg, 60 ml of edible oil, this edible oil must be cooked oil, or colorless and odorless oil, otherwise affect the taste of cornmeal, put all the ingredients together, live into an oil dough, buckle the plastic wrap, put aside for later.
3, the speed of summer noodles is relatively fast, about 50 minutes or so, the white dough has been haired, poke with your fingers, this noodle will not retract, nor will it rebound, and there is a rich honeycomb tissue inside, we give it a little more kneading, row the air inside, and then roll out into a rectangular pancake of about 3,4 cm, put on the corn flour oil dough, use the scraping knife to scrape the corn flour oil dough evenly, scrape flat, and then fold both sides, pinch the edges tightly, and then use the rolling pin to roll it thin, the shape is still rectangular, Then fold the two sides in half like a third of the dough, then press it with a rolling pin, roll it out again, repeat the above movements, repeat the operation two or three times, and finally cut off the irregular edges.
4, cold water on the pot, 10 minutes after cooking and then turn on the heat, turn to medium heat after boiling on high heat, steam for 25 minutes, turn off the heat after the time is almost over, simmer for 3 minutes and then open the pot. When eating according to their own preferences cut into small pieces, our mille-feuille cake is ready, is it particularly simple?
5, although this corn flour does not have noodles, no hot noodles, but the taste is extremely delicate, special soft, eat more fragrant than ordinary hair cake, there is time you can also try it!
Ingredient List: Cornmeal 150 g White Noodles 400 g Yeast 4 g Cooking Oil 60 ml Baking Soda 2 g Sugar Appropriate Amount Warm Water 220 ml Eggs 1 Little black sesame seeds
Hong Yang warm tips: 1, oil try not to use soybean oil, because the smell of soybean oil is a bit large, will affect the taste of the cake, we choose salad oil or cooked oil can be.
2, cornmeal with fine cornmeal, do not need to burn the taste is good.
3. After the noodles are done, they must be fed twice, which is very important.
Well, today's food is shared here, I am Hong Yang, a person who loves life, loves food, if you feel good, please leave a thumbs up, if it feels useful, please collect, if there is something wrong or you have better ideas, please leave valuable comments, thank you, your support is the driving force of Hong Yang, we will not see tomorrow!
This article is originally produced by "Hong Yang Food Diary", and it is strictly forbidden to carry and plagiarize without permission