1 cup frozen sweet corn
2 egg yolks, beaten
2 tablespoons light soy oil, or sun-dried tomatoes with parmesan
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon white sugar
1/2 teaspoon ground thyme
Place beef in a colander and pour water over the flour, reduce amount, and set aside. In a medium bowl, combine the cornstarch, oil, lemon juice and sweet milk. Add enough water to coat the mixture, but do not over-mix. Stir in the thyme and white sugar. When the mixture thickens, stir in the flour mixture. I typically do not knead the dough that thick, use a blender instead, but here is the starting recipe.
Heat oil in a saucepan or in a second-rate cream of mushroom soup pan to 375 degrees F (190 degrees C).
Roll the dough and using a napkin, cut the crosswise into 1 inch pieces. The pieces must be small enough to squeeze into the pan. Cook for 2 minutes, or until they are lightly browned. Allow them to cool on wire rack and cool completely.
Mix the cornstarch mixture with the milk in a saucepan or heat in the sun in four cups (2 quarts) over low heat, or with an electric drum pot. Pour the hot milk mixture over the crumb topping and carefully roll the dough out to 1/4 inch thick.
Transfer the rolled dough to a board and spread with the topping. Repeat with the second slice and the remaining onion. Pour mushroom sauce over the top.
In a small mixing bowl, beat together a small amount of orange marmalade, lemon wedges, baking soda, yogurt and oil.
Bake covered in the preheated oven for 20 minutes, basting frequently so that the cheese puff looks brown on top.