The pancakes are hard and have a rough texture. Even if corn flour is used, it will only be sticky and will not become soft and delicious. This is also the reason why people don’t like to eat corn cakes and corn steamed buns. Especially in Northeastern restaurants, it can be regarded as a healthy staple food with coarse and fine grains as its selling point. The well-made corn tortillas are still very soft and delicious. Even if you don't add too much sugar, the slight sweetness brought by the natural grains will make people chew more and more delicious.

When I opened my eyes early in the morning, I was thinking about what to make delicious today. Suddenly I thought of the bright yellow cornmeal pancakes. Now that I have eaten enough rice and white flour, I miss pancakes instead. Meihua will share how to make cornmeal pancakes that are fragrant and delicious. There are many reasons for such problems, such as the texture not being soft and hard when eaten. In fact, in addition to the main influence of the thickness of the cornmeal itself, the concentration of the cornmeal embryo and the firepower during frying also have a certain impact. Cornmeal steamed cakes, etc. are all very delicious. My grandma likes to eat pasta made from rice flour. She often makes cornmeal steamed buns and cornmeal pancakes. They are sweet, delicious, fragrant and soft. Let me share how to make them. The cornmeal pancakes are fragrant and delicious.

Then apply some cottonseed oil to the bottom of the cake, then scoop a spoonful of cornstarch on top, then scrape it flat and cover it. After three to five minutes, use a shovel to turn the cake over and cover it again. It was cooked in three to five minutes. It was soft, fragrant, and crispy on the outside. I still remember it. Everyone is pursuing health and wellness, and cornmeal is a frequent guest on the dinner table. However, when you eat pure cornmeal, it tastes very thick and not soft. If you make steamed buns, it doesn’t even stick together and spreads out hard, so you have to find a way to make it soft and delicious.

It is a chemical leavening agent. Choose aluminum-free double-action baking powder and it is harmless when used within the recommended range. Double-action allows the baking powder to act as soon as it comes into contact with the moist batter, and act a second time when heated to produce carbon dioxide, giving it a soft and delicious texture. Use chopsticks to mix it with wet noodles, leaving one third of the dry noodles. After the hot noodles have cooled down, add half a bowl of white noodles, one tablespoon of sugar, one tablespoon of cooked cooking oil (generally soybean oil is enough), one tablespoon of Start kneading the dough with the yeast powder melted in warm water.