Ingredients: 1 small bowl of millet flour, half a bowl of flour, 30 grams of sugar, 2 eggs and 1 cup of milk.

Specific practices:

1. Pour the millet flour, flour and sugar into a bowl, then beat in the eggs, stir well, and then pour in the milk, stirring while pouring the milk until it becomes a batter without particles.

2. After the pot is preheated, there is no need to brush oil. Spoon a spoonful of batter in the pot. After the bottom is solidified, turn it over. It is recommended to use a small fire during the whole process. It's easy to get burnt when the fire is big.

3, it is enough to burn the pot until it is golden on both sides.

skill

Millet flour can be replaced by corn flour, rice flour and other flour.

The second cornmeal biscuit

Ingredients: 2 small bowls of flour, 1 small bowl of corn flour,100g of milk, 4g of yeast, 40g of sugar, 2 eggs and10ml of cooking oil.

Specific practices:

1. Prepare a water-free and oil-free bowl, pour in100g of milk and 4g of yeast, and stir well.

2. After mixing, add 2 small bowls of flour, 1 small bowl of corn flour, 40 grams of sugar and 10 ml of cooking oil, and beat 2 eggs. First, stir them into cotton wool, and then make smooth dough. After mixing, put them aside and wake up for 40 minutes.

3. After baking, put it on the chopping board to knead the air inside, knead it into strips, and then divide it into equal parts.

4. Rub a noodle. After being kneaded into a circle, it is pressed into small cakes.

5, brush a thin layer of oil in the pot, put the biscuit in, pay attention to slow burning here, because white sugar is added when kneading the noodles, and it is easy to paste when the fire is big, which affects the appearance.

6. After the bottom is solidified, turn it over and bake it until both sides are colored. Cover and bake for 5 minutes. Turn off the fire after 5 minutes, turn over and continue to stew for 5 minutes.

After 7 or 5 minutes, open the lid and take it out. In this way, delicious milk-flavored tortillas are ready. They are especially soft and sweet, and people of all ages like to eat them.

skill

You can also make it directly from flour.

The third paragraph: red bean paste butterfly roll

Ingredients: 200g flour, 2g yeast, clear water100g, red bean stuffing100g.

Specific practices:

1. Add yeast to the flour, mix the flour with water, and set aside to make it expand twice as much. It usually takes 30-40 minutes to make in summer, and it needs to be extended in winter.

2. After waking up, put it on the chopping board and knead the air inside, then knead it into strips and roll it into rectangular cakes.

3. After rolling, spread the red bean stuffing evenly on the cake. If the red bean stuffing is too thick, you can add some water to dilute it. The filling should not be too thick, too thick will taste too sweet.