Tongluo cake

By MaeganPouros

Tongluo cake
Today, I will make a hand-made coarse grain dot for friends 'reference. This snack is called "Tonggong Cake". The ingredients are simple and easy to make and easy to use.

Recipe Recommendations

  • white flour 50 grams
  • cornmeal 100 grams
  • eggs 1 piece
  • baking powder 2 grams
  • white sugar 25 grams
  • vegetable oil a little

Steps for Tongluo cake

  • Make step 0
    1
    50 grams of sweet corn kernels, 50 grams of white flour, 100 grams of corn flour, 25 grams of white sugar, 1 egg, 2 grams of baking powder, a little vegetable oil, and appropriate amount of blueberry jam.
  • Make step 1
    2
    First use boiling water to heat the tender sweet corn kernels for later use.
  • Make step 2
    3
    Put the cooked sweet corn kernels into a steel basin.
  • Make step 3
    4
    Add white flour, corn flour, white sugar, and baking powder into it and mix well.
  • Make step 4
    5
    Mix with beaten eggs and water.
  • Make step 5
    6
    Mix the flour mixture into a semi-thin batter and soak for 20 minutes.
  • Make step 6
    7
    Heat the baking pan up, start heating with low heat, use a spoon to scoop in the batter into the baking pan, and spread out into small cakes.
  • Make step 7
    8
    When the cakes begin to solidify in the baking pan, take them out and poke them into uniform size cakes with a circular engraving die.
  • Make step 8
    9
    Put back in the baking pan and brown until both sides are golden brown. Remove.
  • Make step 9
    10
    Spread the right amount of blueberry jam on a baked cookie.
  • Make step 10
    11
    Take another small cake and fasten it firmly. Follow this method and finish it one by one. The gong cake is ready. Place the small cake on a plate and serve it.

    • Tongluo cake Make Tips

    Characteristics of this cake: golden brown color, soft and sweet, a mix of fine and coarse grains, rich in nutrition. Friendly Tips: 1. It is better to use slightly fine cornmeal; coarse cornmeal can also be used if you prefer a rougher texture. 2. When pan-frying, try to make the size of the cakes close to the size of the mold to save ingredients. If you can carefully shape the small cakes into rounds of consistent size, there is no need to use a mold. 3. You can use any jam for the filling, whichever flavor you like.

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