Low fat version of corn flour, red beans, copper gong shao

1. Mix corn flour with water to form granules.

2. Add flour, 1g baking powder, 3g yeast, and 3g sugar. (If you like sweet food, you can add more sugar)

3. Mix with milk or water to create a thick paste. Refrigerate and ferment overnight in the refrigerator. (Or ferment at room temperature for one hour)

4. Prepare bean paste filling: Use a pressure cooker to press red beans for 40 minutes, then steam open the lid. Add an appropriate amount of sugar according to personal taste, activate the lid opening and juice collection function for eight minutes, take it out, and put it into a blender to crush. Compared to buying ready-made bean paste filling, it has lower sugar and calories, but the taste and taste are definitely not as good.

5. Refrigerate for one night and stir until bubbles appear.

6. Preheat the electric pancake bowl, brush a thin layer of oil, activate the pancake function, and use a small spoon to drip the batter onto it.

7. Flip the golden side over and fry the other side until cooked, then remove from the pot.

8. Evenly spread bean paste on a piece of corn cake, then fasten another corn cake on top, with the lighter colored side inside. You can eat it now. You can eat corn tortillas without making bean paste, a low-fat and healthy coarse grain. This way, the taste is also quite good. If you like to eat, you can add more sugar.