Easy Chinese Corn Pancake
As a type of coarse grain, corn is commonly seen in our daily lives and is recognized as a "golden crop." It ranks at the top among grain foods in terms of phosphorus and Vitamin B2 content. Apart from being boiled and eaten directly, there are many other ways to consume corn. For example, grinding corn into flour and baking it into Chinese Corn Pancakes. These pancakes are full of color, fragrance, and flavor, with a chewy and crispy texture that is delicious and enjoyable.
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Corn is a type of coarse grain that has become fashionable in today's health-conscious society. Eating coarse grains has become a trend as it satisfies the body's need for dietary fiber and provides ample nutrition. The following section primarily discusses important considerations related to Chinese Corn Pancakes.
1. About Chinese Corn Pancake:
Chinese Corn Pancake is a type of pancake made by baking cornmeal. The basic ingredients include corn, butter, water, sugar, glutinous rice flour, cornstarch, custard powder, and toasted sesame seeds. Chinese Corn Pancake is characterized by its complete color, fragrance, and flavor profile. It has a chewy and crispy texture, is deliciously fragrant, and has a soft consistency suitable for both young and old alike.
2.How to Ferment Cornmeal to Achieve Softness:
①Choose high-quality cornmeal: Select cornmeal that is golden in color, full in granules, free from impurities, and mold-free. This type of cornmeal has a better texture, which is advantageous for making soft dough.
②Add the right amount of yeast: Add an appropriate amount of yeast to the cornmeal, typically adding 1 gram of yeast per 100 grams of cornmeal, to assist in dough fermentation and increase the fluffiness of the steamed buns.
③Mastering Steaming Techniques:When steaming cornmeal, mastering the heat and timing is crucial. Cut the fermented dough into small pieces, place them in a steamer, and steam over high heat for about 15 minutes. Adjust the steaming time based on the size of the steamed buns and the heat intensity to ensure they are thoroughly cooked and have a vibrant color.
3.Methods for Fermenting Cornmeal:
①Natural Fermentation Method: Mix cornmeal with water and place it in a well-ventilated area to allow natural yeast in the environment to ferment the mixture. This method takes a longer time, typically 3-5 days. During fermentation, stir the mixture daily to promote even fermentation.
②Yeast Fermentation Method: Mix dry active yeast with warm water until dissolved, then add cornmeal and stir into a thick paste. Place the thick paste mixture in a warm place, typically between 25-30 degrees Celsius (77-86 degrees Fahrenheit), to ferment. Fermentation time depends on the temperature and desired level of fermentation.
③Yogurt Fermentation Method: Mix yogurt with water, then add cornmeal and stir until well combined. Seal the mixture and place it in a warm place, typically between 30-40 degrees Celsius (86-104 degrees Fahrenheit), to ferment. Fermentation time varies depending on the temperature and desired level of fermentation.
4.To determine if cornmeal has fermented properly:
Cornmeal fermentation is typically judged by observing the expansion of the dough. The fermentation process usually occurs at room temperature, relying on the dough's internal temperature and moisture evaporation to adjust. Generally, the expansion in volume is used as the basis for judgment. When the dough has doubled in volume from its original size, it is considered to be adequately fermented.
Eating coarse grains is beneficial for health. Making Chinese Corn Pancake at home is simple and delicious. Below, I will outline the specific steps for making Chinese Corn Pancake.
INGREDIENTS
MAIN INGREDIENTS
- 400g of fine cornmeal
ACCESSORIES
- 100g of all-purpose flour
- 2 eggs
- 5g of dry yeast
SEASONINGS
- 20g of oil
- 30g of sugar
- 600g of water
DIRECTIONS
STEP 1
Prepare the ingredients.
STEP 2
Mix the cornmeal, all-purpose flour, and yeast thoroughly. Crack the eggs into the mixture and stir until it forms a crumbly texture. Add a small amount of sugar.
Tip:
Using finer cornmeal results in a better texture for the tortillas. Cornmeal lacks gluten, so adding all-purpose flour enhances the softness. There's no strict ratio for the two flours; adjust according to your preference for texture.
STEP 3
Add a small amount of cold water gradually, stirring to achieve a paste slightly thicker than yogurt, which should flow smoothly and quickly when scooped.
STEP 4
Cover with plastic wrap and place in a warm area to ferment until it doubles or triples in size, which usually takes about 2 hours.
Tip:
Fermentation is typically complete when the dough has noticeably increased in volume.
STEP 5
Stir the batter with a spoon for 1 minute to deflate large air bubbles.
STEP 6
Heat a frying pan, add a small amount of oil, and spread it evenly with a brush. If you don't have a pan with a specific pattern, a regular frying pan will also work.
Tip:
For a golden and crispy texture, you can fry both sides with oil. If you prefer a lower-fat option, after the first batch where you oil the pan, you can skip adding oil for the rest, but ensure you use a non-stick pan.
STEP 7
Pour the batter into the pan, heat over medium-low heat, and cook until the batter expands and the surface no longer has too much raw batter visible, indicating the bottom has turned golden brown.
STEP 8
Flip and cook for 1 minute on the other side, then remove from the pan.
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