1. Prepare flour, corn flour, lard, sugar, and eggs.
2. Mix cornmeal with white flour, add baking soda, mix well and set aside.
3. Pour the lard into a bowl, add half of the sugar, and rub it back and forth in the bowl with a small spoon.
4. Knock the eggs and break them up for later use.
5. Add the other half of the sugar and continue to rub; add 1/3 of the egg mixture.
6. Add another 1/3 of the egg mixture and continue to stir.
7. Add 1/3 egg mixture and mix thoroughly. Add all the egg liquid in three times.
8. Add 2 teaspoons of salad oil in two batches.
9. Pour in the prepared flour and mix well.
10. From top to bottom, mix flour and lard and egg mixture, and form a smooth dough.
11. Divide into small portions, randomly roll into a circle and flatten it by hand, or use a small mold to make various shapes and place in a baking tray.
12. Turn the microwave oven to the thin grill position in advance and preheat for 8 minutes.
13. Put the baking tray in the microwave oven, place it on the support, and adjust the grilling gear to 10 minutes.
14. After baking for 3 minutes, the cake embryo is slightly bulging, take it out, pierce a few small eyes with a toothpick, and put it back in the oven.
15. Continue to bake for 4 minutes, smell the strong corn aroma, the cake surface turns yellow. Take it out and turn it over.
16. Turn it over, put it in the oven again and bake for 3 minutes, the dough is slightly yellow. Calculated in this way, the total microwave baking time is 10 minutes.
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