Chinese Food
Kwai Cornbread
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Cooking ingredients
Cooking Steps
Step1:Step one, a (corn flour, low flour and high flour, sugar and salt, mix gently. Step 2, B (break up eggs, add milk, vegetable oil and softened butter) step 3, a sift and B. mix into paste. Step 4, mix yeast powder. Cover the whole paste with preservative film and let it stand for 30 minute
Step2:Step 5. Preheat the oven for 200 ℃ for 10 minutes. Bake in the middle layer for 2530 minutes
Cooking tips:1. Use ordinary medium gluten flour. 2. Break up the eggs. Don't beat. 3. Check the batter state. Gently lift up the hand eggbeater and the egg liquid has lines, but the lines will disappear. It's a successful batter. Note (the water absorption of each brand of flour is different. It's suggested to add 60ml of milk first. If the batter is too dry, add 1015ml of milk). 4. Check whether the cornbread is well baked by toothpick method. (use one) If it's clean, it means it's roasted. If there's any liquid in the toothpick head, add a few minutes) remember. Never observe whether it's cooked in the oven. Be sure to turn off the oven and take it out for inspection. Otherwise, the batter may have been roasted. 5. Instructions - what's the recipe? It's accurate to grams. Because it's translated from foreign recipes. Their measurement unit is cup.tpstsp . so... Try not to change the recipe. If there is any change, adjust it by yourself
