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How to ferment corn flour softly

The main results are as follows: 1. The key to soft fermentation of pure corn flour lies in the selection of suitable starter and correct fermentation process. A common method is to use yeast. Mix the yeast with warm water, let stand for a few minutes to activate the yeast, then add it to the corn flour. In addition, adding a small amount of sugar can provide energy for yeast and promote fermentation. Put the dough in a warm, humid place and let it ferment naturally until the volume expands and bubbles appear on the surface.

2. Add an appropriate amount of sugar to the corn flour. Knead the corn flour into the yeast and ferment it in a warm place. Ferment to twice the size and bubble slightly on the surface. Boil water in the pot and put it in a steamer over high heat for about 30 minutes. After going abroad, buckle the cake upside down on the grill, if there is no grill, you can put a few chopsticks on the plate instead, in short, the following should be breathable, so that the water can be fully released.

3. The corn flour is fermented naturally by adding milk for about 10 hours. Fermented corn flour. Dilute the baking soda with the right amount of water, stir well in the fermented corn flour, smell sour, and mix well with 1 egg. Add minced meat and less sugar. Stir well. Add the right amount of oil to the pan and scoop in a spoonful of corn batter. It can be cooked on both sides. Come out of the pot.

The whole process of making corn noodles

1. The whole process of making corn noodles: tools: 100 grams of corn noodles soak corn noodles in water for about 15-20 minutes to avoid rotting noodles caused by soaking for a long time. Wash the spring onions and tomatoes and cut them into pieces and stir-fry to make a fragrant soup. Add the right amount of water and put in the soaked corn noodles. Let the water boil for 2-3 minutes, then add the washed and chopped oilseed rape.

2. The cooking method of corn noodles is as follows: soak the corn noodles in clean water for one hour. Boil the corn noodles in boiling water. Chopped green onions and parsley and set aside. Squeeze a Shi Yunsheng mellow stock into a bowl. Stir well with 350 ml of noodle soup. The cooked noodles are fished in a bowl. Sprinkle Laver, dried shrimp, chopped onion and minced coriander on the noodles.

3. Pressing noodles: pour the corn paste into the hopper of the noodle press, start the noodle press, and squeeze the corn paste into noodles by rotating the handle or electric device. In the pressing process, we should pay attention to maintain a uniform speed and pressure, so that the noodle thickness is consistent. Dry or refrigerate: freshly pressed corn noodles are moist and can be hung in a well-ventilated place to dry, which can prolong the preservation time.

4, material selection: first of all, we need to choose high-quality corn, it is best to choose fresh corn, because fresh corn contains high moisture and nutrients. In addition, you also need to prepare the right amount of flour, it is generally recommended to use medium-gluten flour or high-gluten flour to ensure the taste and elasticity of the noodles. Grinding: peel the selected corn, cut it into small pieces with a knife, and then put it into a blender to stir.

5. The process of making corn noodles corn noodles are made from corn as raw material, through grinding into powder, mixing with water, noodle processing and so on. Material selection and preparation: the first step in making corn noodles is material selection. Choose fresh, insect-free, full corn and remove impurities. Then wash the corn to make sure it is clean.

6. Corn flour: 200g wheat flour: 100g (proportion can be adjusted as needed to make noodles more flexible) warm water: right amount (about 150-200ml) Salt: a little egg: 1 (optional, increase nutrition and taste) vegetable oil: right amount of tool preparation: mixing bowl, rolling pin, knife panel or chopping pot production steps: dough making, mixing corn flour and wheat flour in a large bowl. Add a little salt.

How do corn flour make strong noodles?

1. Homemade corn noodles require delicate operation. First, prepare about half a jin of corn flour, add the right amount of salt, use warm water and noodles, and set aside overnight. The next day, gently rub the dough with water until the dough becomes smooth and the water becomes as white as milk. rub again with water and repeat several times until the water is clear. Throughout the process, a small amount of salt may need to be added to increase the toughness of the noodles.

2. [noodle ingredients] 500g medium gluten flour, 1 tablespoon of salt, 1 egg white, about 190g cold water.

3. Choose high gluten flour, add the right amount of salt, mix the water in different times, add according to the amount of flour, knead the dough once in a while, so that the noodles will be very strong.

4. in order to make strong corn noodles, the key lies in several steps, such as material selection, mixing, kneading, rolling and cooking. Here are some detailed steps and techniques: material selection: choosing high-quality corn flour is the basis for making strong corn noodles. High-quality corn flour has uniform particles, no impurities and bright color.