Cornmeal doughnut pancakes. The shape of the doughnut, the taste of the oil cake.

A breakfast cake made of coarse grains, one-third wheat flour, two-thirds corn flour, add an egg, make a doughnut shape, and the finished product is the taste of oil cake. Add corn flour, more fragrant than the oil cake made of pure wheat flour, thick and thin, nutritious and healthy, and a glass of milk or soy milk is a delicious breakfast. 。

Cornmeal doughnut pancakes

Ingredients needed: 200 grams of plain flour, 100 grams of corn flour (fine), 1 egg, 110-120 grams of water, 10 grams of oil (added to flour), 3 grams of salt, 3 grams of yeast. 500 grams of oil (for fried pancakes).

Here's how:

1. Put 200 grams of plain flour, 100 grams of corn flour (fine), 1 egg, 110-120 grams of water, 10 grams of oil (added to flour), 3 grams of salt, 3 grams of yeast, put them in a basin and mix them into a smooth dough.

2. Ferment until it is twice the size, I mix the noodles and put them in the refrigerator the night before fermenting at low temperature, and make them the next morning.

3. The next morning, knead well and exhaust, divide the small panel used today, divide into two parts, take one and roll it out.

4. Use a mold to press out the shape of the doughnut, take out the small round cake in the middle and fry it directly, and the rest of the leftovers can be re-kneaded and rolled out and pressed.

5. I made a total of 16 doughnuts and 16 small round cakes in the middle. Cover with plastic wrap and let rise for about 20 minutes.

6. Put oil in the pot, turn on the fire, put in a small round cake, float quickly, you can put it into the cake blank, the cake blank floats and turns over (the oil is hot, I have been frying it with the fire of the outer ring just lit, I think it is just right.) Remove from pan until golden brown on both sides.

7. The fragrant cornmeal doughnut pancake is ready.

Tips:

Adding 10 grams of oil to the dough can make the dough smoother and non-sticky, and make the crust of the dough more crispy.