Corn kernel Sikang(yu mi guo li si kang )

Corn kernel Sikang

Introduction:

"Sikang is usually made of white flour. People who love to eat desserts and have the habit of eating afternoon tea can't help but try to eat coarse grain desserts. The taste is very different from that of refined flour. It's not rough in imagination, but has the sweet taste of coarse grain itself. I like to put some coarse grains in a certain proportion when I make desserts. In this way, I can avoid the disadvantage of no nutrition in desserts You don't have to control your appetite for desserts. That's great. You know, to love delicious food is not to blindly pursue taste and color. The most original motivation of human eating is to obtain energy and nutrition from food. "

Production steps:

Step 1: mix corn flour, white flour and baking powder and sift.

Step 2: pour in the milk and corn oil.

Step 3: put in the dried virgin fruit, and form a ball.

Step 4: roll it slightly flat, not too thin, but a little thick.

Step 5: press the shape with the mold.

Step 6: put into the oven, 180 degrees, bake for 20 minutes, the temperature and time is suitable for your oven.

Materials required:

Low powder: 60g

Corn flour: 40g

Corn oil: 20g

Milk: 40ml

Virgin dried fruit: moderate

Sugar: 15g

Baking powder: 1 teaspoon

Note: 1. Add dried fruit after the dough is mixed, so that the dough is not easy to disperse. 2. Don't roll the dough too thin, just a little thick. 3. The temperature and time of baking should be decided by the oven.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Yu Mi Guo Li Si Kang