2. Prepare a bowl of liqueur, and put flour, corn starch, distiller's grains, corn oil, fine sugar and yeast into the container together. Add a small amount of water several times, and stir with chopsticks to form cotton wool. Then knead it into smooth dough by hand, cover it with plastic wrap and put it in a warm place for fermentation. When the dough is fermented to twice the original size, it means that the dough is completely fermented when it is honeycomb inside.
3. Take out the dough, knead it evenly and exhaust it, divide it into 8- 10 parts, cover the surface with plastic wrap after kneading, and let it stand for 15 minutes. Flatten the dough and roll it into a cake with a rolling pin. All doughs are like this.
4. Brush a thin layer of oil on the electric cake pan to heat it, and then put the cake embryo into a small fire. If you use a pan, turn the cake blank over after one side turns brown, and take it out after the other side turns brown.