I think I've developed a tacit understanding with you now, and every Friday, send out a pasta recipe on time, and it has to be the kind that goes well with a meal.
Put the combination of traditional dishes + rice, try this kind of cake and vegetable in one bite, make a little more when you have time on the weekend, and even stock up on a week's amount!
I sent this cornmeal pocket cake a few years ago, and it was also popular at the time, and there are still people sending me homework in private messages.
It's not like the ordinary whole grain cake, which tastes rough and dry, but soft and noisy.
Fry it a little in the pan and it will immediately bulge into layers.
It has a slightly tough taste, which is not easy to break or break, and it can satisfy your desire to stuff the stuffing crazily.
Compared with ordinary white flour cakes, it has more cereal aroma and is much higher in nutrition.
Rich in dietary fiber and blessed by a variety of trace elements, it is more suitable for use as a staple food than steamed buns and buns made of fine rice noodles!
- Cornmeal pocket tortillas -
· Reference age ·
Babies over 12 months old who are not allergic to ingredients
· Ingredient Preparation ·
40g cornmeal / 40g boiling water
50g warm water / 2g yeast / 95g high gluten powder
Excipients: salt
The above ingredients are only representative of the production amount
It does not represent a meal for your baby
·Steps·
01
If you want to make the whole grain cake soft and soft, making hot noodles can be said to be a shortcut. Add 40 grams of boiling water to the cornmeal in the bowl and stir it, you can do this step in advance, and then wait until the cornmeal temperature cools down.
02
Freshly opened yeast pouches, pour in 50 grams of warm water and stir well. It is better not to exceed 40°C in warm water here, too high a temperature will also have an effect on the activity of the yeast.
03
When the blanched jade noodles gradually warm up, when they are not so hot, add high-gluten flour and salt, pour in yeast water, and stir together until there is no dry powder.
04
After that, you are familiar with the rest of the operation, knead the dough in the basin into a smooth dough, cover and rise to 1.5 times the size.
* In this season, you don't need to use tools to ferment, just put it in a sunny and warm place at home, and let it ferment.
05
Take out the leavened dough, knead it well and vent it, and then cut it into equal portions. The same ingredient ratio, here I made 6 small dough, you look at the size you want, just adjust it appropriately.
06
Re-cover the kneaded dough with plastic wrap and let it relax for 5 minutes.
07
When it's time to roll out the bread, you don't have to roll it too big, it's a bit like the size of the meat bun you usually buy.
08
Then preheat the non-stick pan without spraying oil, just put the tortillas in and turn on low heat. Under the action of heat, the surface of the cake will start to bubble and bulge, and it is ready to be turned over.
09
Fry until the pancakes are completely swollen before removing from the pan.
10
When it's time to eat, I directly use a knife to cut the small cake, which is very easy, and the inside is directly layered. All kinds of dishes that family and children love to eat can be stuffed into it.
11
For example, this kind of pocket cake can be eaten in the morning, or it is no problem to eat it as a main meal, the difference is the dish inside.
I like meat and vegetables together, the nutrition is comprehensive, the children will not pick anything, and the whole family can eat well.
The rest of the baked cakes are unfinished, and my unified operation is to freeze them.
Seal it with a fresh-keeping bag or crisper box, and take it out and steam it when you want to eat it, it is still soft and chewy.