Using yogurt instead of milk in corn flour and egg muffins not only speeds up the fermentation process, but also tastes sour and sweet with red dates and raisins. No wonder children love it so much. Now I will share the general practice with you.
Yogurt cornmeal muffin
Ingredients for making muffins:
300 grams of corn flour, 300 grams of wheat flour, 200 ml of yogurt (handmade without adding), 2 eggs, proper amount of red dates, raisins 1, 2 grams of yeast and 5 grams of sugar.
1, and corn flour. Only after scalding with boiling water, the corn pasta tastes delicate. This process must be done. Stir while pouring boiling water, don't leave dry powder. At this time, add eggs, yogurt and sugar (just to promote fermentation), stir for a few times, then pour in warm water. When the temperature is not hot, add yeast powder and wheat flour, and continue stirring until the batter can flow, not too thin, otherwise the pancake will stick to the pot and the taste of the cake will be soft.
2. It can flow slightly like this. If there is a pimple, you must grind it with a spoon to make the batter as delicate as possible. Then cover it with plastic wrap and put it in a warm place for natural fermentation. If I put yogurt in it, it will ferment soon. Because it was cooked in the morning, I put it in the refrigerator for low temperature fermentation. ?
When I took it out of the refrigerator in the morning, the batter was ready. Bubbles can be seen from the surface energy. At this time, I will draw a circle with chopsticks and stir it to exhaust the gas as much as possible. The better the bubbles are arranged, the more delicate the cake will be.
4. Next, prepare raisins and red dates; Wash the red dates under the tap for several times to remove dust, and then cut them into small pieces for later use; The raisins in the bowl are also washed with clear water and drained for use.
Preheat the electric baking pan, brush a little vegetable oil, pour in one or two spoonfuls of batter (according to the size of your cake), and then put raisins on the batter according to your favorite shape. If you don't have the patience to spread them evenly, cover the baking pan and continue heating. Finally, raisins can be cooked and fluffy.
Similarly, you can put chopped red dates on the batter, and if you want to be sweeter, you can put more. Note that raisins and shredded red dates are put in when the batter is not ready, so as not to fall off when the cake is ready.
The corn muffins baked in this way are sweet and sour, soft and delicious, nutritious and healthy, and children like them very much. At the same time, it also indirectly supplements vitamins, which is very good for breakfast!