Spring Festival at home can not go out, the village entrances and exits are also sealed, in order to welcome the New Year home hoarded a lot of hospitality big fish and meat, eat every day, eat a meal inevitably tired of panic, idle at home is also idle, simply pound some to help digest the body good coarse grain cake to eat.
Speaking of coarse grains, the most common thing in the family is cornmeal, usually when the family plants the land, it will plant two or three acres of corn, and the corn in our hometown is also called "cob", and when it is almost ripe, the corn cob is still very tender. Every time I go to the ground, I will break some and cook it and eat it, which is particularly delicious. After a while, when the corn cob is fully mature, the parents and aunts will begin to break the sticks one by one together, and the elderly and children in the family are responsible for peeling at home, and after peeling, they will dry and begin to thresh, dry and bag, and each time they will pick some good and full corn kernels to go to the flour mill to beat cornmeal or corn grits.
Our family likes to use cornmeal to make hair cakes or make cornmeal paste, or to make some nest heads, vegetable dumplings and the like. Today we will share a cornmeal muffin, cold is not hard, fluffy and sweet, delicious and digestible.
<h1 class="pgc-h-arrow-right" > cornmeal muffins</h1>
Ingredients required: 260 grams of corn flour, 140 grams of ordinary flour, 60 grams of white sugar, 4 grams of yeast powder, 500 ml of warm water
Step 1: Mix cornmeal and flour together and add sugar to taste. Friends who can't eat sweet or don't like too sweet can not put it or put it less, add 4 grams of yeast powder, with warm water and noodles.
Step 2: The water content of the dough is very large, and it does not need to be kneaded, and it can be directly stirred into a delicate viscous and particle-free state that is lifted up in a streamlined state. Cover with plastic wrap and leave it in a warm place to ferment. When it's cold, I usually put it in the oven to ferment, and it takes about 40 minutes to make it.
Step 3: After the batter is ready, the volume becomes significantly larger, and use chopsticks to stir the exhaust.
Step 4: Pan over low heat to preheat the brush oil, after preheating, scoop a spoonful of batter in the pan, the spoon is fixed in a position not moving, so that the shape of the cake is naturally round.
Step 4: Burn the whole process with a medium-low heat, turn the bottom surface after setting, and burn until both sides are golden brown. If you like to eat crispy some texture friends will burn a little more.
The baked cornmeal muffins are particularly fluffy and won't stiffen when they're cold. Gently torn open, the tissue inside is noisy and fluffy, very suitable for families with elderly people or children, coarse grains are delicious and digestible, especially good for the body.
<h1 class="pgc-h-arrow-right" > xiaoha knocking on the blackboard, here to look carefully! </h1>
❤ If you feel that the amount of ordinary flour affects the taste and taste of the corn flour, you can appropriately increase or decrease the content of the flour, and the amount of water should also be increased or decreased. But it is best not to use all cornmeal, cornmeal has no gluten, and it is easy to break and not easy to form when turned over.
❤ When baking cakes, it is recommended to use a pan or an electric cake bell that can adjust the heat to operate, if the pot is not sticky, you can put oil or no oil.
❤ Don't be anxious to burn this cake, use a small medium-sized fire to burn the whole process, and turn over the noodles when it is fixed.
Conclusion: Coinciding with the New Year's season, presumably every household has hoarded a lot of big fish and meat, eating more is inevitable to be tired, at this time it is suitable to eat more coarse grains to improve our stomach, eat more coarse grains, eat more noodle cakes for digestion, this cake is also simple to do, very suitable for families or as breakfast to eat.
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