Corn flour 60 grams

Low gluten powder 40g

30 grams of butter

Salt soybean particle size

Proper amount of water

Preparation of instant corn flakes

Beat the cornmeal with a cooking machine for a while. The finer the cornflakes, the better the taste. Sieving after pulping, and mixing with low-gluten flour and salt.

Butter is softened into a liquid state and added to the mixed noodles. When the water surface is added bit by bit, the dough will be very wet and will be pressed into a dough the size of a dime without cracking.

Preheat oven, fire 120 degrees. Increasing the temperature is not recommended. I tried, and it must be 130 degrees.

Labor-saving tip: Rub the dough into small strips, freeze it until it becomes hard, then cut it into small doses as big as soybean grains, and flatten it by hand to make all the dough pieces as thick as possible. Bake until the cornflakes turn golden brown, and then cool until crisp. Personally, I think adding water is different. I baked it for about 30 minutes.

I used oil paper and three-energy gold plate respectively, and personally feel that oil paper is better.