Waxy corn Muffin
After making muffin with golden and sweet fruit and corn, I feel very good. When you encounter a lot of waxy corn suddenly, you can't help but want to treat waxy corn in the same way. Considering the viscosity of waxy corn, the amount of flour was increased. The water content of waxy corn is not so high. The egg corn slurry is relatively thick. When the flour is mixed in, it almost becomes a dough, so add some water. You can also use milk to add some milk fragrance. But milk will also whiten. Waxy corn is not yellow. Use water to see what the primary color of waxy corn cake is.The waxy corn cake is not as attractive as the broken corn flour, but the waxy corn is not as yellow as the baked corn.The ratio of corn kernels to flour can be adjusted according to the taste you want.The amount of sugar can be increased or decreased according to your taste.The baking time and firepower shall be adjusted according to the actual situation.
Step 1 . Ingredients: 200g waxy corn, 55g water, 100g low gluten flour, 30g sugar, 1 egg, 5g baking powder.
Step 2 . Pour eggs, corn kernels and sugar into the blender.
Step 3 . Beat to a thick paste.
Step 4 . Pour into a large bowl, add water and stir well.
Step 5 . Pour in corn oil and stir well.
Step 6 . Mix baking powder with flour and sift into corn syrup.
Step 7 . Mix into a uniform batter.
Step 8 . Put it into a muffin cup and fill it up at sevenoreight minutes.
Step 9 . Put it into the oven, middle layer, 180 degrees up and down, bake for about 25 minutes.
Step 10 . The surface is golden, and it is baked.
Step 11 . Demould immediately, air to warm before eating.
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