Raw materials:

6 cups of high-gluten flour, 2 cups of water, 2 teaspoons of salt, 3 shallots, take onion leaves, cut them into fine shallots and oil.

Exercise:

Knead the dough with water and salt, wake it up for 2 hours, roll it into thin slices, brush it with oil, sprinkle with chopped green onion, roll it up, then roll it into small round cakes, roll it thin, brush it with oil, put it in a pot and bake it slowly on both sides with low fire until golden brown.

Wow! Fresh chopped green onion is wrapped in a cake, branded and fragrant!

Milk-flavored tortillas are also ok!

Ingredients: corn flour 125g, flour 50g, milk powder 25g, egg 1 piece, appropriate amount of sugar (not very sweet, just slightly sweet), appropriate amount of yeast and appropriate amount of warm water.

Exercise:

1. Wash a proper amount of yeast with warm water and mix well;

2. Put the corn flour, flour and milk powder into a large container and stir them evenly, then add the beaten egg liquid, white sugar, yeast water and a proper amount of warm water to make a batter;

3. After the batter is made, put it aside and simmer for 20-30 minutes until there are many small bubbles on the surface of the batter, and you can make a cake;

You need to put a thin layer of oil in the pot. After heating, spoon in a proper amount of batter and spread it into a round cake. After frying, color it and turn it over. Golden on both sides, sugar in the cake. When the fire is big, it will burn easily.

These are pots, not microwave ovens and ovens. . . . Do you have a rice cooker to make cakes?

Rice cooker cake (not bad)

Materials and preparation

☆ rice cooker: power 500 w；; Capacity 2.5L (for reference only, it doesn't really matter)

☆ Ingredients: 3 ~ 4 eggs, half a box of milk (250ml), sugar, ordinary flour (both medium gluten and low gluten are acceptable).

working methods

1. Separate the egg yolk from the egg white and put them in clean, oil-free and waterless bowls respectively.

2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on personal taste, you can put more if you like sweetness) and stir evenly with a spoon; Then add half a box of milk and stir evenly; Add flour (preferably with a sieve), while adding it, turn it up and down and stir it evenly (don't circle) until it is slightly thick (add milk if it is too thick, and flour if it is too thin).

Unscreened flour will get coarse grains in the egg paste, so use a spoon to crush and melt the coarse grains when stirring. Of course, the spoon can't be made very exquisitely. Please let us allow a little flaw! (* _ _ *) Hee hee ...

3. Put aside the stirred egg paste and let's beat the egg whites. Add 2~3 tablespoons sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it becomes hard foam, that is, the inverted protein in the basin will not fall off. This step is crucial, and whether the cake can be made depends on it! ! !

Electric egg beater, of course, is the most labor-saving. If not, use a manual eggbeater (screw is best). If not, use three chopsticks (this step is the most tiring and my hands are sore ~ ~).

4. Add the beaten protein into the egg yolk paste twice, stir it up and down, don't circle it, and then add it for the second time until it is completely stirred; (Note that I missed a mixed picture here. Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to turn the big bowl to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.

5. Coat the inner wall of the rice cooker with a thin layer of peanut oil, cover the lid and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the inner container of the pot and shake it a few times to make it smooth (very hot, pinch it with a cloth); Then cover it and press the cooking switch again.

6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and then press it; After the third trip, I still ignored it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be pulled out very dry, it means that the cake is ok and can be made. If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes. )

7. The upside-down cake is at the bottom when it is slightly cooled, and the color is particularly beautiful:)

8. Cut into pieces after cooling. Isn't it great? Do you want to bake it? Hehe:)

Features: soft, fragrant and delicious.