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Corn pie
1 serving
Pour boiling water over cornmeal, rub well and put in a warm place for 12 hours. Using yeast, 50g of warm sweet milk and white flour, make the opara. When the opara increases in volume, add to it corn flour, diluted 50 g of hot milk, melted margarine, sugar, salt, soda, wheat flour and grated lemon zest. Mix the mass well. Grease a large baking sheet thickly with fat, pour corn mass into it and give it proofing for 2 hours. Bake the product in a hot oven at high temperature. The baked cake should separate from the baking sheet. Sprinkle the hot cake with vanilla icing sugar and cut into square chunks in a baking sheet. Remove the pie from the baking sheet as it cools.
Pour boiling water over cornmeal, rub well and put in a warm place for 12 hours. Using yeast, 50g of warm sweet milk and white flour, make the opara. When the opara increases in volume, add to it corn flour, diluted 50 g of hot milk, melted margarine, sugar, salt, soda, wheat flour and grated lemon zest. Mix the mass well. Grease a large baking sheet thickly with fat, pour corn mass into it and give it proofing for 2 hours. Bake the product in a hot oven at high temperature. The baked cake should separate from the baking sheet. Sprinkle the hot cake with vanilla icing sugar and cut into square chunks in a baking sheet. Remove the pie from the baking sheet as it cools.
margarine - 100 g, salt to taste, wheat flour - 120 g, corn flour - 500 g, sugar - 160 g, milk - 100 g, sugar powder to taste, vanilla powder to taste, yeast - 20 g, lemon zest to taste, soda - 1 teaspoon, boiling water - 1250 g
