How to make corn sticks

You will need
    • corn grits
  • grinding machine
  • extruder
  • air conditioning
  • storage tank for finished chopsticks
  • powdered sugar
  • vegetable oils (optional)
  • cocoa powder for sprinkling sticks.
Instruction
Prepare the corn grits, grind it in a coffee grinder or in a grinding machine. The grains should be the same size, since the process of foaming the mass from which it is made depends on it.sticks. If the croup is poorly ground, then at the time of preparing the dough, it forms lumps and will constantly burn in the extrusion apparatus.
Load the cereal into the conditioner (auger). In it, the ground grits should be mixed with warm salted water for 3-4 minutes. After that, at a constant speed, the croup should be mixed until completely broken up in about 3 hours. At this stage it is important that the air conditioner maintains constant humidity at around 25%.Moist grains are poured into an extruder, where it must be heated to a temperature of 200 � C. It is worth noting that it is important to increase the pressure, which allows you to create plastic hot mass from the grains. Water vapor and the pressure of the screw apparatus squeeze out the mass, the pressure in which when squeezed out is like breaking a corn stick. The knife, mounted on a movable mechanism, cuts the dough through an equal distance,sticks�dried in a special receiver to 5% moisture.
Perform the process of glazing. It is best for him to use vegetable oils (sunflower, rapeseed, palm and mixtures thereof). After lubricating the sticks with oil and mixing them into the mixing drum, you need to pour the ground ingredients with which you will glazesticks. This may be crab meat, bacon, protein fortifier, sugar, salt, garlic, chocolate chips, powdered sugar, etc.
note
Pay attention to the fact that corn grits should be of high quality, otherwise good corn sticks are unlikely to be obtained. During cooking sticks it is not recommended to open containers for their preparation.
Helpful advice
It is recommended to dry the corn sticks for the whole cooking cycle several times. This will allow them to dry to a minimum amount of moisture. At the same time, one should try to make the chopsticks not only not lose their taste and shape, but also remain for quite a long time subject to proper storage. All powder additives should be added in small portions and only with the preliminary mixing of ready-made corn sticks with vegetable oils. This method will allow to achieve the most uniform coverage.


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