Corn Flavored Nachos

Overview

The European Cup has started, and I am watching the game with my dad in the middle of the night. I think I should eat something to enjoy it~ There is a bag of cornmeal left at home, what else can I make besides making pasta? Let's have some corn chips, brush them with kimchi sauce, sprinkle with white sesame seeds, or add some barbecue seasonings and chopped seaweed! Shake and eat, crispy and delicious! The amount of ingredients is about enough to fill 2 plastic bags. If you make a little less and taste it, you can reduce all the ingredients in half. The egg is still 1, and the water is added last. The amount of water depends on the softness and hardness of the dough.

Ingredients

Steps

Photo of raw materials
Beat an egg and pour it into a clean basin. Add half a spoonful of salt and mix well.
Pour the cornmeal and cake flour into another clean bowl and mix evenly.
Add a spoonful of powdered sugar (I beat rock sugar into powder) into the mixed powder. If there is no powdered sugar, add a spoonful of white sugar. Mix all the powders evenly.
Pour the mixed corn low-gluten sugar powder into the basin just filled with egg liquid.
Heat the butter in the microwave for 20 seconds until it is completely melted, then pour it into the flour basin.
Stir the flour and butter with chopsticks, then pour in 100ml of water, stir and knead the dough with your hands.
Knead the flour into a ball, which is not sticky to your hands but is moderately soft and hard.
Place the dough in a plastic bag and place it in the refrigerator for 20 minutes to promote better integration of flour, water and oil.
Take out the refrigerated dough and divide it into three parts. Leave one part on the chopping board and put the other two parts in a plastic bag to prevent it from drying out. I made three flavors, barbecue flavor, kimchi flavor, and original sesame flavor. If you don’t want to make so much, you can reduce the amount.
Roll out the dough into a large thin sheet. It will be extra crispy and flavorful after baking.
Make the barbecue ingredients first, brush a layer of water on the dough, then sprinkle a layer of barbecue ingredients, and press the ingredients onto the dough with your fingers.
Use a knife to cut the dough into triangles. If you like other patterns, you can also use a cookie cutter to cut them out.
Place a piece of oil paper on a baking sheet, then place the cut corn flakes in the baking pan. Preheat the oven for 5 minutes, add the arranged corn flakes, and heat the middle layer up and down for 10 minutes. The corn flakes will be browned. You can adjust the time according to the power of your oven. After baking, take out the corn flakes and let them cool until they become crispy and delicious.
To make kimchi-flavored corn flakes, brush a layer of kimchi sauce directly on the dough (Daxi Dai kimchi sauce is available in supermarkets, and also comes in cumin, spicy, and original flavors, with many flavors)
Use a biscuit mold to cut out the shape and heat the middle layer up and down for 10 minutes. Let cool.
The last piece of dough is made with original sesame flavor. Sprinkle some cooked sesame seeds directly on the dough piece, and then use your fingers to press the sesame seeds onto the cornflakes.
Cut into small triangular slices, put in the oven, and heat up and down in the middle layer for 10 minutes.
The roasted corn flakes can be eaten directly, or dipped in tomato sauce, salad dressing, etc. My dad and I put the roasted corn flakes in a plastic bag, then put some plum powder, cracked black pepper, and salt, and then shook it before eating. It tastes very good!
Finished product pictures
Finished product pictures

Overview

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Ingredients

Steps