Add eggs to the cornmeal, the whole process does not stick to the dough, the coarse grain is fine, soft and delicate.

Today I will share with you the method of cornmeal egg muffins, the whole process does not stick to the dough, the method is simple, the thickness is matched, soft and delicious.

Cornmeal egg muffins

150 grams of corn flour (fine), 150 grams of plain flour, 2 eggs, 3 grams of yeast, 20 grams of sugar, 350 grams of water or milk.

Put 150 grams of corn flour, 150 grams of plain flour, 20 grams of sugar, 3 grams of yeast in a basin, beat 2 eggs (about 100 grams), pour 350 grams of water, and stir into a delicate thin batter.

Corn flour must be made of fine cornmeal, there is almost no feeling of eating coarse grains, if coarse cornmeal is used, the taste will be very rough, which is commonly known as pulling the throat.

The ratio of corn flour to plain flour is 1:1, and the taste is moderate; You can use 2:1, cornmeal has a stronger flavor; You can also use 1:2 for a more delicate taste.

If you like the original flavor, you can do without sugar, 20 grams of white sugar only improves the taste of the original flavor, and those who like sweetness can increase it to 30 grams.

The ratio of flour to water is 1:1.5, cornmeal and plain flour are 300 grams in total, and two eggs are about 100 grams and 350 grams of water are 450 grams.

I mix the batter before I go to work in the afternoon and prepare to come back in the evening, and now the temperature is still relatively low, and it can be fermented at room temperature. If the temperature rises, the weather from May 1st to 11th should be put in the refrigerator to prevent excessive fermentation; If you're going to make it in the morning, you can stir the batter the night before and leave it in the refrigerator to rise overnight, and then make it the next morning.

See: this is what fermentation looks like. Now that the weather is still relatively cold, there is no need to worry about the sour taste, if you are afraid of the sour taste, you can also add 2 grams of baking soda to neutralize it.

Stir the leavened batter to exhaust.

Brush the pan with a little oil, turn on low heat to preheat, use a suitable spoon to hold an appropriate amount of batter and pour it into the pan, it should fall vertically along the center, and the batter will automatically spread into a round cake shape.

Cover the lid, heat slowly over low heat, the batter contains eggs, sugar, milk, if the fire is too large, the surface will color too quickly or even paste, and the inside is not fully cooked.

Wait until the surface is full of bubbles and set, the bottom is slightly yellowish and perfectly colored, and turn over.

Sear until the other side is colored, press and rebound quickly, and the cake is cooked.

The finished product is golden, healthy and delicious. Friends who don't like cornmeal: you can try to do this, you can't eat enough soft and delicate, you will love it.