Cheese Corn Waffles
1.
Prepare 200 grams of low-gluten flour, add an egg, a pinch of salt and half a spoon of sugar, two spoons of olive oil (you can also use butter), two grams of high sugar-tolerant yeast, and 60 grams of yogurt
2.
Stir all the ingredients evenly and live into a soft dough, because the noodles are soft and mixed, it doesn’t matter if the dough is sticky. It is directly sealed and fermented. After fermenting, you can knead it smoothly by adding a little flour.
3.
Rub off the fresh corn kernels during the baking time. If you find it troublesome, you can buy instant corn kernels. But I don’t think it’s fresh enough, or preservatives are added, it’s not as healthy as fresh corn
4.
The peeled corn kernels are cooked with a little sugar and the amount of sugar is completely selected according to personal taste
5.
After kneading and smoothing the dough, press it into a pancake, put mozzarella cheese and corn kernels, and wrap it into a small ball shape. If you like cheese, you can also put a small piece of cheese in it.
6.
Preheat the waffle maker at low temperature, put the finished small balls into the waffle maker, adjust the temperature to the fourth gear, and it will be cooked in about 3-4 minutes
7.
Because the skin is relatively thin, you can smell a strong cheese scent during the baking process, the skin is soft, and the fillings are sweet.
