Use cornmeal with yogurt and eggs to make dough cakes at home, which are soft and delicious

Today, use cornmeal with yogurt and eggs to make dough cakes and eat them.

Ingredients Required:

200 grams of cornmeal, 200 ml of yogurt, 200 grams of plain flour, one egg, one spoonful of sugar, 4 grams of yeast, 15 grams of corn oil

1. Put 200 grams of cornmeal in a basin and blanch the noodles with freshly boiled hot water:

Stir with chopsticks while adding water until there is no dry flour.

[Cornmeal scalded with boiling water has a more delicate taste]

2. When the cornmeal is warm, beat in an egg and pour in two small boxes of yogurt, about 200 grams. 5g dry yeast, 1 spoonful of sugar (to promote fermentation) and stir well.

(If you like to eat sweet, you can also put more sugar)

3. Add a small amount of flour in batches, stir into a large flocculent, and then add 15 grams of corn oil.

Mix into a softer dough.

Cover and let rise until twice as large.

4. Take out the fermented dough, knead the dough on the cutting board and exhaust it. Because the dough is soft, it is necessary to put more flour in kneading the dough to prevent sticking.

5. After the dough is kneaded, it is formed into a dough of uniform size, and then kneaded separately.

Line the baking tray with cooking paper and place the kneaded dough in place.

6. The oven only turns on the fire, not on the fire; Set the temperature at 130°C and bake for 15 minutes.

Turn the cake over and bake at the original temperature for another 15 minutes.

It's a simple recipe, so that the dough is ready. It's soft and delicious!