Corn yam cake

Overview

As we all know, the outer shell of fresh corn kernels is rough, but it still contains some nutrients such as minerals and crude fiber. Usually the corn flour or corn kernels we eat are peeled and finely ground, and this part of the nutrients is also lost, especially fresh corn, which also contains some vitamins. The cake I made today can be said to be finely made from coarse grains. Use a broken-wall nutrition cooking machine to beat the whole corn kernels until fine, add smooth and tender yam, the taste is fresh and fragrant, and the health care benefits are doubled!

Tags

• staple food
• home cooking
• children
• breakfast
• cake
• winter recipes
• baking powder
• flour
• fresh corn
• yam
• vegetable oil

Ingredients

Steps

1. 1 Peel and remove the beards from fresh corn, wash it, and then cut off the kernels with a knife (be sure to stick tightly to the corn cob and cut off the germ part, because about 80% of the minerals of corn exist in the embryo part)

   

2. 2 Peel, wash and dice the yam

   

3. 3 Pour the corn kernels and diced yam into the cooking bucket of the wall breaking machine; select the fruit and vegetable program and beat the corn and yam into a paste

   

4. 4 After the program is completed, remove the cooking bucket and pour the corn and yam paste into the basin

   

5. 5 Add 100 grams of flour and a little baking powder to the corn and yam paste, and mix well into a thick batter

   

6. 6 Heat a pan, add an appropriate amount of vegetable oil, slowly pour the batter into the pan with a spoon, spread it into small rounds, and fry until both sides are golden and cooked

   

7. 7 Complete