Add boiling water to corn flour, stir it into a flocculent shape, air-cool it to 40 degrees, add white flour, soybean flour and yeast powder, and then knead the dough, adding a proper amount of warm water to form a dough with moderate hardness. Then mix 15% of the best soybeans and grind them into mixed noodles. If the noodles taste better, replace 85% of the sticks with 70% and add 15% of red millet.
In particular, many young people and children don't like to eat coarse grains, and the taste is rough and difficult to swallow. With the grain classification getting finer and finer, there are more and more staple food products, and most people like to eat staple food with delicate taste and easy to swallow. Generally, corn is ground into powder, corn grits are used to cook porridge, and vermicelli is used to steam steamed bread, make cakes and steam corn steamed bread. , are very delicious. My family likes to eat corn flour steamed bread and wowotou, which are often cooked at home. They are fluffy and delicious, sweet and delicious.
No wheat flour, no dough, only corn flour as steamed bread, hot and cold water and noodles are ok. Just called dead bread, hot water above 60 degrees is called instant noodles, dead bread made of pure corn instant noodles is sweet, and dead bread made of cold water and corn flour has a little corn flavor residue. Cold water and noodles will do. It is more fragrant to make noodles with Weiwei soybean milk and milk. Never add white flour or baking powder. Don't use corn flour as fine as white flour, it should be a little thicker. Blend for 4 hours and then steam. If you like to eat bean noodles, put more bean noodles, but they taste better, and then knead the noodles with warm water into a dough with moderate hardness.