In our daily life, we should all know better, millet is very good spleen and stomach food. So many families will always have millet, whether it is used to porridge, or used to do other foods, often eat on the body is very good. However, the texture of millet is relatively rough, unlike rice, which tastes so soft and savory. So although many people know that millet is good for health, but still do not like to eat. There are also children, taste a mouthful of millet porridge, and then do not want to eat, feel that millet lacks a little more sweet flavor. Millet don't boil porridge again, add 2 eggs, simple to do, nutritious and delicious, out of the pot to eat.

The nutritional value of millet is very high, rich in protein, carbohydrates, amino acids, vitamins and so on. So often eat some millet, has a very good spleen and stomach, in addition to heat and detoxification, tonic gas, for the body weak has a very good toning effect. In fact, millet can not only porridge, but also can do a lot of other delicious, just we may usually busy at work, did not pay too much attention. Today we share with you a particularly tasty practice of millet, fluffy and sweet, and add eggs in it together, more nutritious. If you also like the practice of this millet, hurry to collect, try to do to the family to taste, the children are especially like to eat, out of the pot on the grabbed light.

Millet brown sugar peanut pie

A, ingredients: millet 180g, 2 eggs, 150g flour, yeast 3g, 1 tablespoon of sugar, peanuts, brown sugar 2 spoons, black sesame seeds moderate.

Two, millet brown sugar peanut pie practice:

1. All the ingredients are ready, the millet out of the feast, first cleaned with water. Then fish out and drain it, put it into a plate, then beat in 2 eggs, stirring them with chopsticks first. Then pour it into the cooker and whisk it into millet egg pulp. In order to make the texture of the cake more delicate, so you can stir a few more times.

2. Pour the whisked millet-egg batter into a bowl, add yeast and 1 tablespoon of sugar, and stir well with chopsticks until the yeast and sugar are melted. Pour 150g of flour into the millet paste and continue to stir with chopsticks to form a big fluff. Knead until a smooth dough forms, cover with plastic wrap and set aside to rise until doubled in size.

3. Now we start to make the brown sugar peanut filling. Put the peanuts into a pot and sauté them slowly over low heat until the outer skin of the peanuts is browned and falls off when gently rubbed by hand. Then the peanut rice sheng out, slightly cooled, gently rub the outer skin of the peanuts, and then use a colander to filter out the peanut skin. Put the peanuts into the pot, first use a rolling pin to crush the peanuts, so that the peanuts will taste more flavorful oh. Then add 1 spoon of flour and 2 tablespoons of brown sugar into the peanuts, mix them well with chopsticks, so the brown sugar peanut filling is ready. Adding flour to the brown sugar will make the brown sugar filling less likely to flow, so it will be easier to eat.

4. The dough has been well developed with a finger to roll a hole will not shrink back, inside covered with honeycomb holes. Sprinkle a little dry flour on the panel, then take out the dough and knead to exhaust first. Then roll out the dough into a long strip and cut it into 10 equal pieces. Take one piece of dough, knead it with your hands, then organize it with your hands to form a pastry. Take a suitable amount of brown sugar peanut filling on the pastry, close it in the way you like, then roll it out and flatten it a little bit. Sprinkle a few black sesame seeds on the surface, place the cake on the black sesame seeds, and press gently to make the black sesame seeds adhere firmly, so that both sides are coated with some. After all the cakes are done, cover with plastic wrap and let them ferment for 15 minutes.

5. Cake fermentation is good to hold in the hands of the light, preheated in advance of the electric cake pan, do not need to brush the oil, put the cake into the electric cake pan inside, cover the lid, with medium-low heat first cooking 2 minutes. When the time is up, uncover the pan, turn the cake over and continue to cook. Repeat this until the pancake is golden brown on both sides and springs back when pressed with a spatula, then the pancake is cooked through and ready to serve.

6. This millet brown sugar peanut pie is ready, soft and sweet. Bite, full of brown sugar peanut filling, because the addition of flour, brown sugar is not easy to flow, eat more assured, will not flow all over the hand. Children smell this sweet flavor, immediately came around, out of the pot to grab open eat, especially like

Today to share with you this millet brown sugar peanut pie practice on the end of it, very simple. The millet is used to ferment the cake, the texture is more delicate and fluffy, but also easier to be digested and absorbed by the body. If you eat more millet like this, it will be better for your spleen and stomach. Into the fall, because the summer body overconsumption, need to give the body the right time to replenish nutrients. That said, autumn is the time to put autumn fat, but want to eat into the nutrients are absorbed by the body, so the spleen and stomach must be good. In the fall, we must eat more millet, so that the body can be healthier to meet the cold winter.