1. Put the cornmeal, white flour, angel, and raisins into the pot (cornmeal, white flour ratio is 1 to 1.5) and mix well
2. Warm milk
3. Pour the milk into the flour and mix well. Don’t be too thick. You need to make a thinner cake to make the cake soft.
4. Cover the lid and ferment until it is twice as big
5. Dip a small dough with water and knead it into a non-stick pan and press it flat. Fry it until golden and turn it over.
6. When both sides are fried until golden brown, they will be shipped out.
7. When it comes out of the pot, the milk is scented, soft and delicious
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