Corn flour should be fully fermented with yeast. Hometown research? Fermented pasta such as steamed bread and steamed buns is called "live noodles", while pasta such as jiaozi and spread cakes that are not fermented with water is called "dead noodles". The fundamental difference between the two is that the fermented pasta is soft and easy to digest, while the "dead noodles" pasta is not easy to digest, but it is much more resistant to hunger. Corn cob is my favorite, ranging from snacks to big ones. There are many ways to make corncob, which can be made of corn flour and sweet potato noodles. I often make corncob recently. My grandmother's corncob is also the best I have ever eaten. Now grandma often makes corncob, and children like it very much. It is fluffy, soft, sweet and delicious. Let's share how to make corncob soft.

If you want to make corn flour steamed bread soft and delicious, you must first grind the flour with good ingredients, 15% soybean and 15% high-quality millet. If you want to make delicious and soft corncob, the ratio of corn flour to ordinary flour should be 1: 1.5. For example, if you put 200 grams of corn flour, you need to add 300 grams of ordinary flour! The corn cob made by this ratio has the smell of corn, but it tastes good. Add more corn flour and the taste will be almost the same.

Some people think that the bigger the fermented dough, the better. The bigger the fermentation, the softer the dough. Of course, this is unacceptable. Don't let the dough ferment too much, usually about twice. After the dough is fermented, it needs to be kneaded for a few minutes to let the gas in the dough out, and then it can be made into the shape of a nest head.

Wowotou method, cornmeal Wowotou is delicious and has a knack. I'll teach you how to make corn, which is soft, delicious and nutritious! With the improvement of living standards, food nowadays can't be finer. Everything is processed through countless processes, but behind the subtlety is the loss of nutrition! I didn't eat coarse grains before, because coarse grains tasted rough and the food I made was not exquisite.