Corn flour and copper luoshao

Recipe Recommendations

• cornmeal half a catty
• white flour 1 two
• eggs of 2
• white sugar 3 two
• bean paste appropriate amount
• milk 100ML
• baking powder a little
• salt a little
• custard powder a little

• milk fragrance
• baking
• an hour
• simple

Steps for Corn flour and copper luoshao

1

Egg 2, sugar 3 liang, salt a little beat with an egg beater until white.

2

Half a catty of corn flour and 1 liang of white flour are stuffed into the egg mixture and stirred evenly. Be careful not to draw circles to avoid flour strength.

3

After stirring, add 100ML milk, and a small amount of baking powder and custard powder (you don't need to add this) and stir evenly again.

4

After half an hour of awakening, the dough can be baked at a uniform flow rate.

5

Use a spoon to scoop a spoonful of batter and pour it into the pan (tip: never put oil in the pan), pan the surface on low heat to have a honeycomb shape, turn over with a spatula and then bake for 3 seconds.

6

It will turn light Ka after being cooked. Place it on a drawer to cool, and place it on a plate to avoid blowing and becoming soft.

7

After all roasting, put some bean paste filling into 2 slices.

8

Okay, we can go out when we're done, but I still hope that my baby will get off school soon, because my mother is waiting for her at home (my child really hopes that I am a full-time mother so that I can see me when I come back from school, but there is no way, so I have to make a snack for my child during the night shift break to comfort her).

Corn flour and copper luoshao Make Tips

Recipe Categories

• baking Recipes
• snack recipes
• afternoon tea recipes
• Japanese cuisine
• Snacks Recipes