Sweet and Milky Corn Sauce Vs Corn Egg Sausage Roll
1.
First, prepare all the materials, wash and peel the fruit corn for later use
2.
Pour clean water into the pot, add rock sugar and fruit corn (rock sugar can also be omitted, because the fruit corn itself has enough icing sugar, I am a sweet tooth), cover the pot and cook on high heat for about 3 minutes, and it will be cut off ( This kind of corn is easy to boil and can be eaten raw)
3.
Pour the boiled corn kernels and water into the mixing cup of the wall breaker, and then pour the previously prepared milk
4.
The state after mixing
5.
Then turn on the wall breaker and set it to the maximum power output of the DIY function, because it is just cooked and there is no need to set the temperature! The time is set to 1 minute (in fact, you can use the soymilk function key of the wall breaker, I am lazy ^_^)
6.
The mixing process is shown in the picture, it is very delicate
7.
After the completion, friends who are looking for a better taste can filter it, (there is no need to filter at all, it is very delicate) The filtered residue can be added with the juice to the flour to make the corn egg sausage roll!
8.
Sifted as shown in the picture, is it very delicate and smells very sweet!
9.
Add three spoons of flour to the filtered residue and juice (mine is a soup spoon), mix well, the amount of flour is based on your corn juice!
10.
The steps are the same as you usually do for making egg pancakes
11.
It goes well with cake rolls, or anything else!
12.
Another big picture
Tips:
Choose fruit corn that is fresh and tender, because the old ones are not so sweet, and some fresh corn from the ice store does not taste so good! (How to distinguish tender corn: you can peel off the leaves and pinch the corn kernels with your fingernails, and the corn will be broken when you pinch, and the pulp will come out)
