How to Make Coarse Grains Finely-cornmeal and Bean Paste Cakes

How to Make Coarse Grains Finely-cornmeal and Bean Paste Cakes

1. 100 grams of fine cornmeal.

2. Add boiling water, stir until there is no dry powder, and let cool. After the cornmeal is blanched, the taste becomes more delicate.

3. Add 200 grams of flour, 2 grams of yeast, and 1 egg. Add eggs to make the finished dough softer and fluffy.

4. Stir until flocculent.

5. Then add water, mix into a soft dough, put it in the refrigerator to ferment overnight.

6. This is the dough made the next morning.

7. Exhaust, rub the strips.

8. Divide into small portions.

9. Don't need a rolling pin, just flatten it directly, with a slightly thinner edge.

10. Add the bean paste filling.

11. wrap up.

12. Pull off the excess dough to make the dough thin and even.

13. Close your mouth down.

14. Wrap them in turn, cover with plastic wrap and leave for a few minutes.

15. The cake embryo that has been made by 饧 is flattened, not too thin, it must have a certain thickness.

16. Heat the pan, brush the oil, lay the dough, brush the surface of the oil, lock the moisture, cover the lid, and fry on a medium-to-small heat.

17. Fry on one side until golden and turn it over.

18. Fry on both sides until golden brown, pressing the cake can quickly rebound, the cake is cooked.

Tips:

1. It is best to blanch the corn noodles with boiling water before mixing
2. Adding eggs can also improve the taste
3. After wrapping, you can pull off the excess dough to ensure the same thickness