Today, I'm going to introduce you to a unique brown sugar corn muffin, which uses the simplest ingredient - cornmeal, but can cook a delicious aftertaste. This pancake is not hot and does not stick to the hands, the process is easy and simple, but the texture is soft and delicious, and it is intoxicating. What's more, even after cooling, it still retains a fluffy texture without showing any hardness. The perfect combination of the sweetness of brown sugar and the delicacy of cornmeal makes people taste unforgettable, as if they are in an idyllic scenery, feeling the purity and beauty.

Ingredients:

Plain flour, cornmeal, yeast powder, brown sugar, warm water, cooking oil

Specific practices:

30. Today I want to share with you the practice of a brown sugar corn muffin, as long as you master the proportion of dough, to ensure that the cake is soft and delicate and chewy, so that the coarse grains are more delicious. We add 0 grams of flour to the bowl, then 0 grams of cornmeal, 4 grams of yeast, 0 grams of brown sugar, 0 to 0 ml of warm water, melt and stir while pouring, mix into a fine batter, cover and let rise for 0 minutes.

2. After proofing, we use a spoon or chopsticks to fully stir and exhaust, and then pour it into the piping bag to make this corn brown sugar muffin, the most important thing is water and noodles, this ratio must be mastered well, and it can be adjusted to this extent.

3. When the oil is slightly hot, squeeze in the batter, cover the lid and simmer for a minute, open the lid and turn over and then slightly seared to get out of the pot, if you want to burn out the pie skin full of pores, you open the lid and brand, do not cover the lid, if you imagine this smooth and flat, you cover the lid and simmer for about a minute.

4. In this way, our brown sugar corn muffins are ready, coarse grains are fine, soft and sweet, and they are not hard when they are cold.

Proofread by Zhuang Wu