The cornmeal it uses is rich in cellulose, which strengthens intestinal wall peristalsis, promotes the body’s metabolism, and plays a role in regulating bodily functions.
If the cornmeal is mixed with boiled water, the resulting nests will be softer and more flavorful than those made with cold water!
Today’s corn version of the milk flavor in the kneading dough also added some condensed milk into it, eaten up will be more than usually do a hint of milk flavor, especially suitable with a glass of milk for breakfast ~ ~.
condense milk (by evaporation)
How to make the creamy version of Funa New’s corn nest~!
Dissolve 2g of yeast in 25g of water first.
Put 75g of cornmeal in a bowl and pour 100g of boiling water over it.
Mix well with chopsticks and set aside to cool.
Pour the yeast water from step 1, 100g of all purpose flour and 15g of condensed milk into the cooled cornmeal.
Knead by hand until dry powder free
Place in the oven and ferment for 40 minutes using the fermentation function.
Take out the fermented dough and divide it into 40g balls, which will make about 8 pieces
Roll it into a dimple shape with your hands.
Then press out the bottom of the depression with your thumb.
Place the rolled nest in a steamer basket, cover and steam for 20 minutes, then let sit for 5 minutes
Thud! The sweet and creamy corn nest is ready!