Cornmeal cookies

Cornmeal cookies are my favorite, so today I am happy to tell you how to make them:

Cornmeal Biscuits

Modern people eat too much, so everyone starts to eat whole grains. But the taste of whole grains is always a little worse. I bought a bag of cornmeal that day, searched online for recipes, and saw the recipe for kelp shreds.

A few years ago, I wanted to buy an oven, but I never did. Recently, I started to get it wrong again and wanted to buy an oven. So I suggested to Lao Wang that we buy an oven, but Lao Wang said that we had to start tinkering again. Cut, after making it, I eat more than anyone else. Xiao Yi said, "Mom, I'll give you my red envelope to buy an oven when the time comes." My son is still the best. Hehe.

Cornmeal biscuits ingredients

5-6 tablespoons cornmeal (yellow cornmeal, not white cornstarch) 1 medium-sized egg

3-4 tablespoons of granulated sugar 1/8 teaspoon of baking soda

2 tsp lemon juice

Cornmeal biscuits recipe

1. Add sugar to the egg liquid and beat with a whisk until the volume increases by about 2 times.

2. Add lemon juice to the egg mixture

3. Sift cornmeal and baking soda into the egg mixture and mix well with a rubber spatula.

4. Spoon the cookie batter onto a plate

5. Microwave on high heat for one minute, take it out and have a look, it is basically set, continue on high heat for 30 seconds, take it out and have a look at the surface, it is set and relatively dry

6. Turn the biscuits over and microwave them on low heat for 1 minute. Take them out and check. If only the center is still a little moist and the rest is biscuit-like, microwave them on low heat for another 1 minute.

Cornmeal cookies tips

1. All weighing tools are used for a long time.

2. The power of each microwave oven is different, so always pay attention when it is turning.

3. When scooping the batter, make it thinner. I was in a hurry to catch the overflow in the second batch, so it was too thick and the texture was not as good as the thin one. I used the second batch for taking pictures, and the second batch was better formed. Hehe.

Corn recipe recommendation: Corn cake

Ingredients: 150g cornmeal 50g millet flour

200g plain flour 20 dried red dates

20g raisins 40g sugar

5g dry yeast, about 280ml water

practice

1. Wash the dried red dates and soak them in warm water for an hour. Wash the raisins.

2. Mix cornmeal, millet flour, flour, sugar and dry yeast

3. Pour water and mix into a batter of moderate thickness

4. Apply a thin layer of oil (anti-stick) inside the mold and put some raisins in it.

5. Pour the batter into the mold halfway up and let it ferment in a warm place for about 40 minutes

6. Wait until the batter reaches 90% of the mold.

7. Put some red dates and raisins on the surface and steam in a steamer for 35-40 minutes.

Tips

1. The amount of water is for reference only. The batter should be of moderate thickness. Cold water can be used in summer, and warm water below 40 degrees should be used in other seasons.

2. You can omit the millet flour and replace it with an equal amount of cornmeal or ordinary flour.

3. The total amount of miscellaneous grains cannot exceed that of flour, and the ratio should be 1:1 at most. Otherwise, it will affect the fermentation and the taste will be rough.

4. If you don’t use a mold, it’s best to steam it in a steamer. Place a cloth in the steamer in advance, pour the prepared batter in, and steam it directly after fermentation.

5. After the batter is prepared, it should be placed in a steaming container for fermentation. Do not change the container after fermentation is complete.

6. The steaming time should be adjusted according to the size of the container.