Practice of baking in honeycomb corn

My favorite dish! ! ! The characteristics of this dish are crisp, fragrant and crisp. This dish consumes a lot of oil. The oil temperature is the key to adjust the batter. If the oil temperature is controlled too high, it will burn; If it is too low, it will absorb too much oil and there will be no honeycomb.

Difficulty: pier cutting (primary) time: about 10 minute.

condiments

Baking powder 2g corn starch 20g

Flour 30g, eggs 60g or so.

200 grams of corn

condiments

Salt 3g lemon juice 15g

Refined oil 80g sugar 20g

Qingshui yixiaowan

Golden Corn Steps in Honeycomb Corn

1. Wash the corn kernels with clear water, float them, steam them in a steamer until they are 80% mature, and take them out for later use;

2. Knock the eggs into a bowl, add flour, corn starch, refined salt, clear water and lemon juice to make a paste, and finally add steamed corn kernels to the paste; Evenly mixing to obtain corn batter for later use;

3. Put a wok with a diameter of 35cm on the fire, put the refined oil into the wok and heat it to 70% heat.

4. When the oil temperature is 70% hot, hold a colander in your left hand, pour the prepared corn syrup into the pot through the colander in your right hand, draw a circle around the pot, and slowly pour it layer by layer until the batter is completely poured.

5. After the corn syrup is poured into the pot, many impurities will remain in the colander.

6. Filter out impurities in the filter.

7. When frying, the oil temperature will continue to rise. At this time, salad oil should be injected along the side of the pot, and the temperature should be controlled at 70% low fire, and it will be fried for about 2 minutes to form a honeycomb. Turn to high heat and continue frying until golden and crisp.

8. Gently press the surface of corn husk with a spoon. If the surface texture is hard, it proves to be mature.

9. After the corn is cooked, remove it with a colander, control the oil and put it on a plate. Then, move the "hive" into the plate and sprinkle with soft candy and chocolate needles.

skill

1. When the colander is immersed in oil, the oil temperature should be at least lower than 60%.

2. The fourth step is to fry the layered honeycomb, so you must pour the batter bit by bit and pour it into the oil pan layer by layer in a circulating way, and turn around. When pouring corn syrup, you can't pour it all into the pot at once, which will cause the corn syrup to be heated to pieces. The correct way is to hold a colander in your left hand and a bowl filled with corn syrup in your right hand. When you pour, your left hand and right hand rotate in the same direction along the center of the pot at the same time, not too fast.

Health tip: This dessert is suitable for pregnant women who like sweets. Corn is sweet in taste and flat in nature, and has the functions of strengthening the spleen, promoting diuresis, stimulating appetite, improving intelligence, calming the heart and promoting blood circulation.