Corn flour omelet belongs to coarse grains. It doesn't hurt my throat at all. It tastes soft, salty and smells like eggs. My children don't eat corn flour, but they love it. Every time she cooks, she can eat four. You know, my daughter is only five and a half years old. Recently, she found herself really eating a lot and growing up! Before it's too late, let's share its practice.

Prepare ingredients

Corn flour150g

White flour150g

Two grams of yeast

Two grams of double-effect aluminum-free baking powder

3 grams of salt

5 grams of sugar

Boiled water 150g+ cold water 120g.

Two eggs

manufacturing method

1: firstly, add 3g salt to 150g corn flour, pour 150g just boiled water into the corn flour, stir with chopsticks while pouring, stir until there is no dry flour, and let it cool for later use.

2: 120g warm water, add 5g white sugar and 2g yeast powder, and stir until the yeast and white sugar melt.

3: After the scalded corn flour is cooled, pour in 150g white flour, add 2g double-effect aluminum-free baking powder and mix well with the flour.

Pouring a small amount of melted yeast water into flour,

Stir with chopsticks until there is no dry flour and no bumps, and seal for about half an hour.

4: Add a little chopped green onion and salt to the eggs, and stir well for later use.

5. The dough woke up and became obviously bigger.

Use chopsticks to pry open the honeycomb inside, and then use chopsticks to stir and exhaust.

6. Grease your hands, pick up a piece of noodles in your right hand and cut it off in your left hand.

Arrange it into a cake.

Heat the oil in the pan, fry the cake until cooked, and gently press the surface with your hands to shape.

When the cake is fried until one side is solidified, turn it over and fry until both sides are golden. When cooked, push the cake to the side of the pot.

Scoop a spoonful of egg liquid, put the fried cake on it, scoop another spoonful of egg liquid after the egg liquid solidifies, turn the cake upside down and put it on the egg liquid.

So the eggs can be cooked when they are cooked!

Is it super simple and soft to eat? I really suggest you give it a try. To do well, we should pay attention to the following points.

Key points of production

1: Corn flour is scalded with boiling water, so that it tastes delicate and does not pull your throat. It is worth noting that before adding flour and yeast water, it must be cooled, otherwise the yeast will die if the temperature is too high.

It's very hot now, and the dough can be fermented in about half an hour. Of course, time is not important for the fermented dough, but depends on the temperature in your room, the state of the dough and the amount of yeast you use. When the fermentation volume of dough becomes obviously larger, it is enough to have a honeycomb inside.

When making a cake, be sure to put some oil on your hands, otherwise the dough will be thin and stick to your hands.