Red bean multigrain cake is noisy and sweet, nutritious and healthy, and it is not fat if you eat more

There is no drop of water or oil in red bean multigrain cake, simple, nutritious and healthy.

Red bean multigrain cake, really simple and very convenient a small cake, it feels better than egg cake, and the time is short, make a few red bean multigrain cakes for breakfast, with milk, you can use it as a simple breakfast, fast and delicious.

——Red bean multigrain cake——

【Ingredients】

Ingredients; 100 grams of cornmeal, 50 grams of black rice flour, 2 teaspoons of plain flour, 80 grams of honey red beans

Excipients: 250 grams of milk, 5 grams of aluminum-free baking powder

【Directions】

Step 1, prepare the ingredients, corn flour, black rice flour, flour, baking powder together into a larger container, prepare milk, honey red beans (honey red beans are made by yourself, you can also buy ready-made, make your own honey red beans is also very simple, red beans wash and put into the pressure cooker, add four times the water pressure until crispy but not rotten, take out and mix with sugar and let it cool can be used, you can do more at a time, refrigeration and freezing can be, take it with you. ）

Step 2: Mix all the powders evenly, add milk and stir. (You can add whole wheat flour, rye flour, sesame flour, soybean flour, corn flour according to your taste...) And so on and so forth)

Step 3: Stir into a thick paste, cover with plastic wrap and let stand for 10 minutes. (Leave to rest in order to give baking powder a fluffy time)

Step 4: Add honey red beans to the batter that has been placed, put more red beans if you like, and less if you don't like them, it doesn't matter.

Step 5: Add the honey red beans and stir well for later use.

Step 6: The electric baking pan is slightly hot, scoop a spoonful of batter with a spoon and put it into the pot, and the batter will naturally form a relatively round cake. (Don't be too hot in the electric baking pan, if the batter is too hot, it will solidify, and it is not easy to spread out, so you can pour the batter if it is slightly hot)

Step 7: Don't be in a hurry to turn over, turn over when you see dense small bubbles on the surface of the multigrain cake, turn over and continue to fry until it is fully cooked.

This cake is very convenient to make, you can get it in a few minutes, although it is a multigrain, but the taste is not rough at all, soft and slightly sweet, suitable for breakfast, in fact, it is also good to make afternoon tea~~

Tips:

1. Cornmeal must taste better with fine corn.

2. This small multigrain cake is very simple, so I didn't weigh the specific weight of various ingredients, just an approximate number. The ratio of cornmeal to black rice flour and white flour is about 2:1:1, or more white flour or less cornmeal, there is no standard for this, and it is delicious to make

3. This small multigrain cake can be made with a frying pan, or with an electric baking pan, if you use an electric baking pan only with a primer.