Ingredients: 30g of low-gluten flour, 30g of buckwheat flour, one egg, 20g of fine sugar, 25g of milk and 25g of corn oil.

Accessories: 2 grams of baking powder.

Steps:

1, prepare materials. Preheat the oven up and down 180 degrees.

2. Beat the low flour, buckwheat flour, baking powder and eggs evenly. Let the baking powder be evenly distributed.

3. Beat an egg into a clean bowl and add fine sugar, milk and corn oil.

4. Stir well with the eggs.

5. Sieve in the powder mixture.

6. Then, mix the eggs in zigzag shape until there are no dry powder particles.

7. Scrape off the edge of the basin with a scraper, stir a few times and mix well.

8. Then pour it into the piping bag.

9. Squeeze the paper holder into the 6-die. 7-8 minutes is enough. Pour water into the mold. Don't squeeze it and bake it empty.

10, put in a preheated oven, lower the middle layer, turn to 175, lower it 170, and bake for 20 minutes.

1 1. After baking, take it out and let it cool. It can be eaten at a slight temperature.