Corn cake with bean dregs

Corn cake with bean dregs

Introduction:

"The method of making this kind of bean dregs corn cake is very similar to Causeway burning, and the coarse grains are carefully made. It takes into account the two eating habits of the elderly who like coarse grains and the husband who doesn't like the rough taste of pure corn cake. This is the main breakfast menu for the first two days. If I don't eat it immediately, I always freeze it in the freezer and take it as I want. If you use it in the morning, you can take it out the night before. Because I got up early and the day was not very bright, the shooting effect of some photos was not ideal

Production steps:

Step 1: spare the right amount of bean dregs, I use the bean dregs frozen in the refrigerator, thaw in advance.

Step 2: mix soybean dregs, corn flour, Fuqiang powder with water to form a slightly thick basic batter.

Step 3: put a whole egg into a water free and oil-free basin and stir.

Step 4: whisk the eggs until the texture is visible when they are stirred. It takes only three or five minutes.

Step 5: pour the egg mixture into the base batter.

Step 6: mix the batter up and down with a rubber spatula.

Step 7: stir until there are no bubbles.

Step 8: use a small soup spoon to scoop up a flat spoon, that is, the amount of each cake.

Step 9: put a little oil into the electric cake pan and pour the batter into the spoon. Do not specially smooth, if the paste is thin and thick, it will automatically round and flatten.

Step 10: when there are obvious bubbles on the top of the batter, you can turn it over.

Step 11: turn it over and burn it for another two minutes.

Step 12: it's a bit like Causeway?

Step 13: This is the electric cake pan without oil.

Step 14: there is no sugar in the batter. Blueberry sauce, cheese slice, cheese and bean curd can match when eating.

Materials required:

Corn flour: 160g

Fuqiang powder: 120g

Bean dregs: the amount of beans produced by a small cup

Egg: 1

Foam powder: 1g

Note: 1, the basic batter should not be too thin, because after the egg. 2. Before the pancake, beat the eggs and put them into the batter to avoid premature defoaming. 3. I use fine corn flour. It tastes more delicate.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Original