October is the harvest season, fresh grain grain fragrance, a lot of crops after a long growth, and finally to the farmers' granary, the old family planted a piece of corn harvest, the family corn processed into cornmeal to bring us to eat, look at the golden cornmeal than to buy a lot of incense, there is no adulteration, the taste is pure, corn and coarse grains, more to eat on the body has the benefit of fresh while you are changing the The first thing you need to do is to eat it in a different way and enjoy the deliciousness of your own food.

Autumn's new corn has been on the market, geographically mature corn dried and ground into powder, golden color, and sugar content is also very high, made of corn cakes is no better, the color and lustre of the golden and attractive, and fragrant and soft, eat up the aftertaste, in childhood every autumn harvest season, my mother will always give us some steamed corn cake to eat, sweet and sour, always eat enough, and now still fresh in my mind. In fact, corn is very high in nutrition, often eat can prevent diabetes, because it is coarse grains, have spleen and stomach, anti-aging effect, today we will share with you the delicious practice of cornmeal, like to eat friends may also want to try it.

Main ingredients: 240 grams of milk, an egg, 200 grams of fine cornmeal, 3 grams of yeast, 35 grams of granulated sugar, 15 grams of corn oil.

Detailed practice

The first step: the first basin into an egg, add 35 grams of sugar, 15 grams of corn oil, 240 grams of warm milk poured into the basin, the temperature of the milk is about 30 degrees can be, and finally poured into the 3 grams of yeast mixing mix well, the yeast melted.

Step 2: Add 200 grams of fine cornmeal to the pot after mixing, and stir until there are no particles.

Step 3: Stir into this thin degree of corn paste can be, but also according to the amount of their own cornmeal, increase the milk, to achieve a more dilute paste, covered with plastic wrap low-temperature fermentation overnight.

Step 4: This is the fermented overnight corn paste, which is filled with a lot of gas, there is a fermented sour taste, the formation of yeast, the gastrointestinal specific benefits.

Step 5: Stir with a spoon to dislodge the air bubbles inside, stirring to a thin paste, the thinner the paste, the softer the cake.

Step 6: Preheat the pan, do not brush the oil, pour a large spoonful of corn paste in the pan, the natural flow into a large round cake, the surface of the appearance of small air holes, the bottom of the yellowish.

Step 7: Use a spatula to flip a side, cook the other side, the temperature of the pan is not too high, so as not to burn black, affecting the taste.

Cooked to both sides of the golden brown can be out of the pot, put on a plate, cover the warmth back to soften, all branded and eat again when especially soft, eat sweet and sour, there is a strong milky flavor, to the child as a complementary food nutrition and health.

Seven said:

1, cornmeal must use the most fine, coarse cornmeal to do pancakes easy to loose mouth.

2, the amount of milk is twice the amount of cornmeal, through the fermentation of the pancake taste better, the cake is soft and easy to digest.

3, corn tortillas cooked to the stereotypes and then turn over, turn over the time is not easy to break.