Scallion pancakes are a good choice.

Ingredients: 6 cups of high-gluten flour, 2 cups of water, 2 teaspoons of salt, 3 scallions, take scallion leaves, cut into fine scallions, and appropriate amount of oil.

Method: Add water and salt to the dough and knead it into a dough. After waking for 2 hours, roll it into a thin sheet, brush it with a layer of oil, sprinkle with chopped green onion, roll it up, then roll it into a small round cake, roll it out again and brush it with some oil.

, put it in a pot and slowly sear it over low heat until both sides are golden brown.

Wow!

Wrap fresh chopped green onions in the pancake and bake it, it’s so fragrant!

Milky corn tortillas are also available!

Ingredients: 125 grams of cornmeal, 50 grams of flour, 25 grams of milk powder, 1 egg, appropriate amount of sugar (it doesn’t need to be very sweet, just a slight sweet taste), appropriate amount of yeast, and appropriate amount of warm water.

Method: 1. Dissolve an appropriate amount of yeast with warm water and mix thoroughly; 2. Put cornmeal, flour, and milk powder into a large container and mix well, then add beaten egg liquid, white sugar, yeast water and an appropriate amount of warm water to form a batter; 3.

. After the batter is mixed, set it aside and let it rise for 20-30 minutes, until many small bubbles appear on the surface of the batter, then you can use it to make cakes; 4. A thin layer of oil is required in the pan, heat it up and spoon it in with a spoon

Take an appropriate amount of batter and spread it into a round cake. Fry one side and turn it over until it becomes golden brown. Sugar is added to the cake. If the heat is high, it will burn easily.

These all use pots, not microwaves or ovens.

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Do you have a rice cooker at home? You can make cakes. Rice cooker cakes (not bad) materials and preparations☆ Rice cooker: power 500W; capacity 2.5L (for reference only, it doesn’t really matter)☆Materials: 3 eggs

4 pieces, half a box of milk (250ml), white sugar, and ordinary flour (medium-gluten or low-gluten are acceptable). Method 1. Separate the egg yolks and egg whites, and put them into a clean, oil-free and water-free large bowl. 2. Put 5 to

Add 8 tablespoons of white sugar to the egg yolks (depending on your taste, add more if you like sweetness), stir well with a spoon; then add half a carton of milk, stir well again; then add flour (it is better to sift with a sieve)

), stir evenly while adding (do not make circles) until it becomes a slightly thick egg paste (if it is too thick, add milk, if it is too thin, add flour). Unsifted flour will form into the egg paste.

Coarse flour, so when mixing, use a spoon to flatten the flour coarse grains and make them melt.

Of course, it is impossible for a spoon to press it very finely, so please allow us to allow a little imperfection!

(*^__^*) Hee hee... 3. Put the mixed egg batter aside, let's beat the egg whites.

Add 2 to 3 tablespoons of white sugar to the egg whites, then add a little salt (or a few drops of vinegar or a few drops of lemon juice, choose whatever you want), and beat in circles in one direction (do not change the direction!) until it is beaten.

It becomes a hard foam, that is, the protein will not fall off even if the basin is turned upside down.

This step is very critical, it depends on whether the cake can rise!

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Of course, an electric egg beater is the most labor-saving. If you don’t have one, use a manual egg beater (spiral shape is best). If you don’t have one, use three chopsticks (this step is the most tiring and your hands will be sore~~) 4. Whisk

Add the egg white to the egg yolk paste in two batches, stir it up and down, do not make circles, mix well and add the second time, until everything is mixed evenly; (note, I am missing a mixed picture here)

Picture) Then use a spoon to make cross marks on the mixed cake batter, and rotate the large bowl with the other hand at the same time to defoam the cake liquid; if you are patient enough, you can also use a toothpick to pop the bubbles one by one.

5. Apply a thin layer of peanut oil to the inner wall of the rice cooker. Cover the pot and press the cooking switch. When the switch trips, slowly pour the cake batter into the pot and smooth it with a spoon. You can also pinch the pot.

Shake it a few times to make it flat (it's very hot, so use a cloth to hold it in place); then cover the pot and press the cooking switch 6 again. When the cooking switch jumps again, ignore it and wait for 15 to 20 seconds.

After about 20 minutes, press it again; after the third trip, you still need to ignore it; after about 20 minutes, open the lid of the pot and insert a toothpick into the cake to check. If the toothpick can be pulled out cleanly, the cake is OK.

, it’s ready to be taken out of the pan; (If the toothpick is wet and brings out some cake foam, or you feel that the cake skin is not dry enough, then press the cooking switch again and take it out of the pan after ten minutes.