[learn how to bake] seaweed flavored cornflakes recipe-Chinese Food-best chinese food recipes-cooking food

[learn how to bake] seaweed flavored cornflakes

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Last weekend, I took part in a special weight loss activity of bean and fruit. At that time, a little friend brought a bag of Corn Flake snacks. I like eating corn flakes a lot. I looked at the formula on the package. It's cornmeal, water, oil and salt. It's so simple. I should have no problem making it myself. So I tried it. The first time I made it from cornmeal bought by the supermarket. I added a little ketchup and flavor It's very good. But it's not the kind of chewy feeling I want. So I tried to grind the corn in the blender. It's really close. But I added some seaweed to enrich the taste. Originally, I wanted to make another adjustment and then send the recipe. The result was quite loud. So I sent it first for your reference and try.

Cooking ingredients

seaweed slices:4 slices

Cooking Steps

Step1:Clean the corn and dry it. Then put it in the wall breaking machin

Step2:Start the first grinding procedure

Step3:It can be seen that although it is broken, it is not enough. Let the blender rest for 10 minutes, and then carry out the second grinding

Step4:When I was waiting, I suddenly thought that I could put some seaweed in. So I took four pieces and tore them up and threw them in. It's the kind of instant seaweed. I don't need to put any if I don't like it

Step5:Put the ground flour into a basin. You can see that there are also tiny corn grains. Because the viscosity is not enough, add some corn flour, salt and water

Step6:Mixed into a very wet dough

Step7:Take a fresh-keeping bag. Tear the side and bottom edges (or use fresh-keeping film directly). Take some dough and put it in it

Step8:Use a rolling pin to make a pancake. I can't measure how thin it is. It's thicker than the potato chips, because it's too thin to operate

Step9:Open the upper half of the fresh-keeping bag. Use a knife to cut out a proper size shape, and then cover it back

Step10:Because it's very thin and wet, it can't be picked up directly, so a bottom bracket is needed. The dumpling curtain I used is directly placed on the dumpling curtain by pulling the edge of the preservation bag. The refrigerator is frozen to hard

Step11:Put the frozen dough in the baking tray with tin paper. I'm a 30L oven. I've made three plates of this portion

Step12:Preheat the oven 180 degrees, middle layer, heat up and down for about 15 minutes. See that the corners are slightly warped and the surface is yellow

Step13:You can see that the corners are cocked up

Step14:You can eat it when it's cool. It's the crispy taste

Step15:I've been using it as a snack all day today. It's good to say that I don't need to buy cornflakes or chips in the future. It's very suitable for grinding teeth with a little partner who is trying to lose weight

Step16:If you don't like the coarseness of corn grains, you can look at this. This is pure corn flour. It's also more popular with my daughter. Without corn grains, the taste is more delicate and easy to operate. The formula is as follows - 150g corn flour, 3G salt, 17g oil, 70g water, 10g tomato sauce. Refer to 5-12 above for the process.