【Milk-flavored corn cake】

Overview

Pancakes are quick and easy, suitable for both sweet and salty dishes. They can be said to be the most common staple food in every family. I like to add some whole grains, whole wheat flour, rye flour, soy flour, and corn flour to the batter. . . Wait, wait, etc., it can not only make the aroma of pancakes richer, but also add dietary fiber, making it healthier to eat. Today I am making a very popular pancake in my family: milky corn pancake. The dough is mainly corn flour, and milk is used instead of water to knead the dough. Moreover, the finished product is golden in color, soft in texture, and has a strong aroma of corn and milk. Whether it is appearance or taste, it is great~~

Tags

• staple food
• pasta
• home cooking
• cantonese cuisine
• children
• breakfast
• cake
• corn flour
• instant yeast powder
• sugar
• milk
• plain flour
• salt

Ingredients

Steps

1. 1 Put corn flour, plain flour, salt, and instant dry yeast into a basin together. Be careful that the salt and yeast do not come into direct contact. If you want to add sugar, add it at this step;

   

2. 2 Slowly add the milk, stirring while adding, until the ingredients are completely mixed and it becomes a thicker batter that can be slightly runny. Cover with plastic wrap and place in a warm place for basic fermentation;

   

3. 3 In about 30 minutes, the batter will expand in volume and there will be many bubbles on the surface and the fermentation will be completed;

   

4. 4 Use chopsticks to stir the batter, which will produce many large bubbles. You can smell it at this time, the batter will be slightly sour. If the taste is very sour, it may have been overdone. You can add a pinch of edible alkali and mix it evenly into the dough;

   

5. 5 Grease a non-stick pan with a thin layer of oil and heat over medium-low heat. Then take a ladle of batter, pour it into the pan, and shape it into a round shape. What I use is the spoon I usually use for soup at home, a flat spoon is enough;

   

6. 6 Heat over medium-low heat for about 30 seconds to 1 minute. Many bubbles will appear on the surface of the dough and the bubbles will burst at the same time. Use a spatula to gently push the dough along the edge to move the dough easily, then turn it over;

   

7. 7 After turning it over, continue to heat over medium-low heat for 20-30 seconds until it reaches your favorite color, and you can take it out of the pan. After taking it out of the pot, you can put it on the hollow drying net to cool down. When eating, you can top it with honey, syrup, jam, or add salty sauce according to your preference.