1. Put corn oil and whole egg liquid together and beat evenly
2. Add sugar and salt, beat again evenly
3. After whipping evenly, add cornmeal, tapioca starch, baking soda and baking powder
4. Mix well
5. I brought a disposable glove for operation. I pulled a piece of dough into a round ball, about 15 grams, and rubbed a small spoon of oil on the surface to flatten the ball into a slightly concave shape.
6. Add almond slices and press lightly
7. Preheat the oven to 175 degrees, put the middle layer on the baking tray, and bake for 13 minutes.
Tips:The batter is a bit soft and it’s okay. Don’t move it after baking. Let it cool and you can put it away at will. It’s delicious
