Pan fried corn cake(shui jian yu mi bing )

Pan fried corn cake

Introduction:

Production steps:

Step 1: put corn flour: soybean flour: white flour in the basin according to the ratio of 5:1:1;

Step 2: add some sugar and baking soda;

Step 3: add warm milk and flour in several times to form a smooth dough;

Step 4: heat the pot, add a little oil and brush the oil evenly over the bottom of the pot;

Step 5: press the right amount of corn dough into the pot;

Step 6: add proper amount of water and cover the pot;

Step 7: when the water vapor comes out of the pan, open the lid two minutes later, turn to low heat, and slowly fry until the bottom is golden;

Step 8: the hot and fragrant tortillas are ready. The hot tortillas can smell the milk flavor.

Materials required:

Corn flour: 100g

Soybean noodles: 20g

Flour: 20g

Sugar: right amount

Milk: moderate

Baking soda: moderate

Note: 1. The ratio of corn flour: soybean flour: white flour is 5:1:1; when mixing, adding soybean flour can make the corn cake softer. 2. Sugar should be added according to personal taste, baking soda is a small spoon, not too much; 3. Warm milk can make baking soda work as soon as possible when mixing noodles, and the amount of water added is not sticky to hands; 4. Do not need to wake up, put a small amount of oil directly in the pan, so that the corn cake will not be grilled; 5. Add an appropriate amount of water when frying, which is not only more conducive to maturity, but also makes the corn cake more comfortable 6. When frying, you can pay attention to uncovering the water vapor two minutes after it comes up. You can also judge whether the water in it is dry by the sound and uncovering it again. Then slowly fry it over low heat until the bottom is brown.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Shui Jian Yu Mi Bing