Ingredients

"1 meter cup of millet", "15cc of water", "2 grams of salt", "1 egg", "2 tablespoons of medium gluten flour", "2 tablespoons of raspberry", "1 meter cup of cranberry" and "2 tablespoons of sugar",

Take the filtered rice paste and put the millet residue in reserve

3: Add the eggs, flour and rice paste and mix well

4: Apply a thin layer of oil to the pan with a kitchen towel, scoop in the batter with a spoon, and when bubbles appear on one side, turn it over and fry the cake

5: Add berries and sugar to the small soup pot and cook until the sugar melts and the berries soften or pop. Add chopped green onion eggs and sauce, which is the second method of millet scallion cake.

The ingredients are

"15g of plain rice", "5g of fish (cooked food)", "1 egg", "5g of wood fillet", "1 tablespoon of Japanese soy sauce sauce sauce _ Shizuoka bonito" and "1 tsp of sesame oil". The matched fish needs to be cooked food. If it is fresh fish, it needs to be fried with less oil in advance without seasoning, and put it in cold for later use. (If you use unfinished cooked fish, the amount of seasoning and sesame oil should be reduced to avoid rice cakes being too salty and oily)

2: Put all the ingredients and seasonings into a large bowl and mix well.

3: plastic wrap is used for shaping, and the round cake shape is the best. First put 1 tablespoon of white rice in the center of the plastic wrap, then wrap the white rice into a "ball" and squash it. (The amount of ingredients can be made into 6 millet cakes with a diameter of 5 cm)

4: Heat the pan, add a little sesame oil (except the amount), and fry on [medium and small fire] until both sides are slightly golden yellow. (I added chopped green onion to some bibimbap, and seaweed powder to some bibimbap, adding two more flavors)

5: Small portions! Greatly full! (Mini version, only the size of a palm)

Method 3,

Material

3g of low-gluten flour

15g of pumpkin puree

1g of millet

Accessories:

4g of baking powder

Seasoning:

a little salad oil

8g of honey. Cut the pumpkin into small pieces, add water to the millet (the ratio is about 1: 5: 1), and steam in a steamer for 2 minutes

2. Twenty minutes later, I saw that the millet had been cooked into porridge

3. Use a rolling pin to grind the rice into paste, add baking powder to the flour, and add pumpkin puree

4. Add the milled millet and honey, and knead it into dough.

5. Cover the dough and let it ferment to twice the size. The way to confirm the success of fermentation is to pull the dough with your hands and knead it again, and then divide it into small doses of about 5 grams

6. Use it as a mold for moon cakes to shape. Actually, it's not necessary at all. It's the same with your hands

7. Even if the mold can print beautiful patterns, the fermentation patterns will disappear later. Another main reason for me to do this is to make this cake into a circle with a ring in the middle. Brush the oil in the pan and fry it on medium and small fire until golden on both sides. If you want all the colors to be very beautiful, you really need a small fire. It is estimated that it will take 15 minutes to fry one side, but generally we have no patience. It doesn't matter if it is slightly burnt. You can fry each side for about 8 minutes with a small and medium fire

8. Color the ring in the middle with a wooden shovel

Tips

Two most important secrets of delicious and nutritious pumpkin millet flour cake:

1. Remember that this flour cake is made of low flour, which is characterized by no gluten. The main reason why frozen steamed buns and steamed buns sold in the market taste so delicate and soft cotton is that they are made of low flour, not medium gluten flour.

2. It is difficult to buy millet flour in the market, so the method of turning millet into millet flour is very simple, that is, it can be boiled into porridge and ground with tools.

Other precautions for making this kind of bread:

3. This shape is also beautiful. You can make it into an ordinary round shape and fry it on both sides until golden yellow.

4. Because of the different water contents of pumpkins, it is best to add them slowly, instead of adding all the pumpkins at once. If the dough is too thin, you can only remedy it by adding flour.

5. If the dough is found to be sticky during the final shaping, you can stick flour or cooking oil on your hands.

6. Some people don't check whether the bread is cooked. It's very simple. If you are not sure, break it and taste it first. Of course, be careful to burn it.