Cooking Steps

1. 

   Step1:Pour the flour and glutinous rice into the pan. It's not necessary to make a cake. It's not necessary to sift. In addition, break up the eggs and add milk. The key point is - egg + milk = 250ml. Then pour the egg milk into the powder plate. Add sugar (just for seasoning. Can not add) a few drops of olive oil (can not add) and stir well.

2. 

   Step2:When you can't see the obvious particles, seal them with plastic wrap and put them in the refrigerator for one night. This step is better not to be dispensed with, because this step improves the tension of the cake pulp.

3. 

   Step3:This is the pancake paste that has been cooked all night. Prepare a wet cloth, a piece of kitchen paper and a plate.

4. 

   Step4:OK. Turn on the small fire (there's fire inside and outside. Try to reduce the fire) and pour a little olive oil into the frying pan (you can also use butter). Wipe it lightly with kitchen paper. There is no hole in the surface of the fried kori cake. Pour in a tablespoon of pastry. I put the pan sideways so that the cake slurry flows. Pick up the pan and turn it. Let the cake slurry flow into a big circle. Nag here. If you want to make the cake thinner, increase the total amount of egg + milk. But don't be too thin. It's not pancake fruit after all. It's not good to drop a lot of slag when rolling. I like the taste a little Q and a little crispy, so I think it's just the right consistency.

5. 

   Step5:When it's bubbling, use a spatula to carefully lift the upside down. Turn off the fire for five seconds. Put the cake out of the pan on the plate. Wipe the pancakes with a damp cloth. Then light the fire. Use the kitchen paper that just wiped the oil in the pan to wipe the pan again and then fry the second one. Nag. My stove is very hot. I can't help it. It focuses on the fire power of cooking. And I use a frying iron pot. So I'll turn off the fire and wipe the pot with a wet cloth to cool it. Otherwise, the next spoon of pancake pulp will be burnt before it's cooked. If you use the electric frying pan or the furnace temperature is low, you can not turn off the fire. You need to master the specific.

6. 

   Step6:Ready to get out of the pot. You can see that the surface is crispy. When frying, the oil can't be too much or too little. If it's less, it's not crispy. If it's more, it's more potholes.

7. 

   Step7:I replaced glutinous rice flour with glutinous rice flour. The proportion was changed to 30g glutinous rice flour with 60g medium gluten flour (this time with medium gluten). The egg milk liquid was increased to 275ml. The others remained unchanged. The fried kori cake is crispy and visible. The color is whiter. But the Q feeling is a little worse.