In the northeast, sorghum flour and glutinous rice flour are generally used to make cakes. The big cake is very delicious. It is important to add the right amount of milk, so the cake is very delicious.

Practice steps:

Ingredients and raw materials

60g sorghum flour, 40g glutinous rice flour, milk 100ML, egg 1.

Methods/steps

1. Prepare the required ingredients: sorghum flour 60g, glutinous rice flour 40g, milk 100ML, eggs 1 piece, salad oil 20g, fine sugar 15g, baking powder1g..

2. Mix salad oil and milk, pour into a large bowl and beat well with an egg beater.

3. Beat 1 egg into the beaten milk mixture and beat it thoroughly again.

4. Add the fine sugar into the egg liquid and stir it evenly again until the sugar and the liquid are completely mixed.

5. Put glutinous rice flour and sorghum flour into a large bowl and mix well. Add 1 teaspoon baking powder and stir well.

6. Sift the flour mixture into the liquid mixing bowl several times.

7. Use a manual eggbeater to weigh it Z-shaped and stir it evenly. Z-shaped mixing method can avoid flour gluten.

8. The pan does not need to be preheated, just scoop a spoonful of batter.

9. Turn on medium-low heat and cover the pot. When there are many small holes on the surface of the cake, turn over and continue frying until both sides are golden yellow.

10. Add jam, a glass of milk and a proper amount of fruit in the morning to make nutritious and delicious sorghum sticky cakes.

The content of lysine in sorghum protein is the lowest, so the quality of protein is also the worst. The nicotinic acid content of sorghum is not as high as that of corn, but it can be absorbed by human body.