Most Suitable for Seniors and Children's Food, Sweet and Soft, Easy to Eat, Perfect for Breakfast
Corn is a whole grain, and eating a little whole grain regularly is beneficial for health. However, corn has a rough texture, and it's not very appealing to eat alone. In fact, with proper pairing and preparation methods, whole grains can be finely processed, and cornmeal can still be made into delicious dishes.
Pumpkin is a vegetable that everyone loves. It's not only good for making pancakes, but also for making soup, stir-fries, and delicious desserts. Its golden color is very appealing to the eye. These two ingredients are common ingredients and have a soft, sweet and tender texture, making soft little pancakes with a sweet and delicious flavor.
Cornbread Recipe:
Step 1: Prepare two eggs, separating the egg yolks and egg whites.
Step 2: Add 50ml of milk to the egg yolk and mix well, then add 100g of cornmeal and mix well.
Step 3: Place two drops of white vinegar in the bowl containing the egg whites and beat until three 30g of white sugar is added.
Step 4: After the egg whites are beaten, pour half of the egg white into the cornmeal mixture and stir well.
Step 5: Pour the entire cornmeal mixture into the egg white and stir well.
Step 6: Heat the pot over high heat and pour in a spoonful of batter, cook until set and then flip. Cook until golden brown on both sides and remove from pot.
This delicious cornbread is very soft and tender, and it's especially delicious for breakfast. Prepare sweet corn and pumpkin pancakes for breakfast with a glass of milk and an egg, along with plenty of fruits and vegetables. Such a simple and healthy breakfast is perfect!
Pumpkin Pie Recipe:
Step 1: Prepare a round, yellow small pumpkin, cut it open, remove the pulp, and peel off the skin. Here, only half a pumpkin is used; the amount depends on the family’s needs; if it’s a lot, you can use the whole pumpkin.
Step 2: Cut the pumpkin into thin slices and place it on a plate. Then place the plate in a pot, cover it with a lid, and steam for twenty minutes over high heat.
Step 3: Pour out the excess water from the steamed pumpkin into a bowl. Then, while still hot, mash the pumpkin with a spoon (it’s important to mash it while hot, or it will become coarse).
Step 4: After mashing the pumpkin into a puree, don’t let it cool, pour it directly into 150g of glutinous rice flour. While pouring, use a chopstick to stir and make it into fluffy clumps. Then start kneading the dough, making it especially soft.
Step 5: Apply a thin layer of oil to the kneading board to prevent sticking. Place the dough on the kneading board, flatten it into a long strip, and cut it into equal-sized pieces. Round each dough piece by hand.
Step 6: Then, use your hands to pat it into thin, uniform small pancakes. Take out the bean paste filling you bought yesterday and scoop a spoonful of bean paste filling into the center of the pancake, flatten it, and fold it up like wrapping dumplings, pressing it firmly and rounding it. Then gently flatten it. The pumpkin pie is done.
Step 7: Now we start to make pancakes. You can’t just make pancakes; they need to be cooked. Take out the electric pancake maker and heat it, brush with oil (if you don’t have an electric pancake maker, you can use a flat pan, the method is the same).
When the oil is hot, arrange the finished pumpkin pies one by one, and cook them over low heat. When the bottom is set, flip it over, and when the bottom is set again, flip it over again. Continue to flip it several times, and cook until the surface is golden brown. Press with a spatula, and it quickly rebounds, indicating that the pumpkin glutinous rice bean paste pie is done.
Delicious and sweet little pancakes are especially suitable for the elderly and children to eat. Prepare sweet corn and pumpkin pancakes for breakfast with a glass of milk, an egg, and plenty of fruits and vegetables. Such a simple and healthy breakfast is perfect!
