Chinese Food
Corn flour muffins (non foam powder version)
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Corn contains a lot of lecithin, linoleic acid, cereal alcohol, vitamin E, cellulose, etc. it has many health care effects such as lowering blood pressure, reducing blood fat, anti arteriosclerosis, preventing colon cancer, beautifying and beautifying, delaying aging, etc. it is also a good product for diabetes patients. The corn flour completely retains the nutrition and conditioning function of corn, and improves the disadvantages of poor taste and indigestion of coarse grain flour food. Today's muffins don't add baking powder. You can make your family feel at ease.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Make the corn flour with a fine texture. The egg should not be too large with a shell of about 50g.
Step2:Mix milk, eggs, sugar and yeast evenly.
Step3:Add corn flour and mix well.
Step4:The batter is smooth and delicate.
Step5:Cover the batter with plastic wrap and let it ferment in a warm place.
Step6:The fermented batter is bulky and there are many pores on the surface.
Step7:Heat the non stick pot and turn it on. Pour a spoon of batter into the pot. Use a spoon to quickly spread the batter into a circle.
Step8:Heat until there are small bubbles on the surface. Turn the batter upside down when the bottom edge is slightly raised. Fry until the middle of the cake is bulging and the color is even.
Step9:The muffins are out of the pot. Eight pieces of batter have been mad
Cooking tips:It's recommended to make yellow corn flour with good color, which can increase people's appetite greatly. When branding, it must be done with a small fire in the whole process. There are skills in making delicious dishes.
