In fact, there are many snacks because of the ingredients, practices and storage methods. Not only are they not nutritious, but eating too much will also have an impact on health. They are rich in oil, salt and fat, and also contain various additives and preservatives, which may lead to weight gain and affect blood lipids and blood pressure. If children often eat snacks, it will also affect their physical development.
I brought you this' snack', which is delicious, nutritious and pure natural. No oil, no salt, absolutely no additives. Crispy and refreshing, the more you eat, the healthier you are. It is homemade crispy corn flakes. Corn flour, as a coarse grain, is rich in nutrition and has the functions of strengthening the body, strengthening the brain and improving intelligence. Corn flour is made into small snacks, and coarse grains are carefully cultivated, even children who hate coarse grains scramble to eat them.
Name of the dish: homemade healthy oil-free baked cornflakes.
Required ingredients:
Corn flour120g, high-gluten flour 40g, and proper amount of water.
Cooking process:
1. Boil the clear water in a kettle or soup pot in advance, put the corn flour into a high-temperature container, pour the boiled water into the corn flour, and stir it by the water. Because the water temperature is high, don't stir the flour directly by hand, just use chopsticks.
Don't add too much boiling water. The main purpose is to scald the corn flour until it is half cooked and remove the raw taste, so the corn flour should be stirred until it becomes a sticky block, and there is no dry powder residue in the container.
3. Pour 40 grams of high-gluten flour into the corn flour dough. First, stir the high-gluten flour and corn flour dough evenly with a rubber scraper, and then fully knead it evenly by hand.
4. Knead corn flour and high-gluten flour into dough with smooth and uniform surface, wrap it with plastic wrap or sealed bag, and leave it for 15 to 20 minutes to relax and wake up.
5. The relaxed high gluten corn dough will be looser than before. Sprinkle a thin layer of dry corn powder on the surface to prevent sticking, then take out the high-gluten corn dough and put it on the dough table, and knead it by hand for a while.
6. After the gas in the high-gluten corn dough is squeezed clean, roll the dough out slowly with a rolling pin, and sprinkle a little dry corn powder during the rolling process to keep the dough dry and not sticky.
7. Roll the whole high-gluten corn dough into a big cake with a thickness of about 2 mm, and then press the shape of a small round cake on the cake with a circular die (the shape can be selected at will according to personal preference).
8. Sprinkle a thin layer of dry corn powder on the bottom of the baking tray to prevent adhesion, and then take out each small round high-gluten tortilla and put it neatly on the baking tray (the remaining tortillas can also be cut into small pieces and baked together on the baking tray without wasting).
9. Preheat the household oven in advance according to the actual performance. After preheating, put the baking tray in the middle of the oven, adjust the fire to 200 degrees to start baking, take it out for about ten minutes, turn it over one by one and bake for another ten minutes.
10 When the high-gluten tortillas in the oven are baked, the surface is crisp and blistered, and the four sides are curled up, and the color is golden, you can take them out, touch them with your hands and dry them completely. If it still feels wet, bake it for a while.
Cooking skills:
1, "Three points should be paid attention to when making high-gluten tortillas:
(1) When rolling cakes, continuously spread dried noodles on the cake surface to ensure that the cake surface does not stick to the chopping board and rolling pin; ② The thickness of bread should be moderate. If it is too thick, it should not be crispy. If it is too thin, it is easy to stick and not easy to demould, and about two millimeters is appropriate. (3) When rolling bread, the force should be uniform, and the thickness of large pieces of bread should be uniform. Otherwise, when baking, the cornflakes will be unevenly heated, and the taste will be different.
2. When making healthy and oil-free baked cornflakes, choose high-gluten flour, so that the finished product will be crisp and delicious. If ordinary flour is used, the gluten is not enough, and the baked cornflakes will become very hard.