Grain corn cake
Sweet and crispy corn pancakes are loved by everyone, but this kind of high-temperature fried food is obviously not suitable for our children. Today we're going to share a modified corn flapjacks for little ones, which only require low-temperature cooking and a minimum amount of oil. Although the finished product doesn't taste as crispy as the deep-fried ones, the soft, chewy texture and creamy flavor are complemented by the chewy and sweet taste of the corn itself.
Corn Cake Ingredients
1 Corn Flour 30g
Milk 25g Corn Starch 10g
Egg 3g
Vegetable Oil
How to Make Corn Cake
Step 1
Break the corn into a slit with a knife.
Step 2
Peel out the kernels along the opening.
Step 3
Pour into boiling water and blanch for about 2 minutes.
Step 4
Drain the water.
Step 5
Pour into a mixing bowl and add flour and cornstarch.
Step 6
Add the granulated sugar and mix well.
Step 7
Beat an egg and add milk. Egg and milk are non-essential and can be replaced with about 30g of water.
Step 8
Mix well. The mixed cornmeal batter should be sticky and not dripping easily when you lift it up.
Step 9
Brush vegetable oil around the mold to prevent sticking. You can also spread the batter directly in the pan without the help of a mold.
Step 10
Heat the pan over low heat and brush with a thin layer of vegetable oil.
Step 11
Place the molds in first.
Step 12
Pour the cornmeal mixture into the mold. Be careful not to make it too thick. The thinner it is, the easier it is to cook and the better the texture will be.
Step 13
Fry until the surface is slightly solidified.
Step 14
Pull out of the mold.
Step 15
Reheat the pan, add the cornflakes with the uncooked side down, and fry until golden brown on both sides.
Step 16
If you can't finish it all in one sitting, you can seal it and refrigerate it for two weeks.