How to make soy milk and rice flour cake

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. Well, let me introduce to you how to make soy milk and corn flour pancake.

1. Put 100g cornmeal, 100g flour, 50g mung bean powder, 1-2 tablespoons sugar, 2 tablespoons fermented glutinous rice, 1/4 spoon dry yeast and a little salt into a large bowl.

2. Pour the remaining soy milk into a bowl and use 4 chopsticks to stir in one direction. Add the soy milk little by little until the batter is just flowable, not too thin. Cover with plastic wrap and let ferment. (If the soy milk is not enough, add some water)

3. When it rises to more than twice its original volume, it depends on time and temperature. Now the temperature is set at noon and finished at night. This is not so strict, and it doesn't matter if it takes longer or shorter.

4. After it has risen, add 1/8-1/4 spoon of baking soda (you don’t need to add it)

5. Use 4 chopsticks to stir evenly in one direction.

6. Put some oil in the pan to moisten the bottom of the pan. Just a little bit is enough. Don’t put too much.

7. Take a spoonful of batter and let it flow naturally into a round shape. Use the spoon to spread it around the middle. The thickness should be about 1 cm.

8. Cover the pot on low heat for 1-2 minutes and then turn it over and fry it again.

It is not complicated to make soy milk and corn flour yeast pancakes. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.