Materials

Main ingredients: 200g of corn flour, 100g of flour, a bowl of sweet corn kernels, 5g of yeast (1 tsp), moderate amount of white sugar, eggs.

Practice

1. Put the cornmeal and white flour, sugar into a bowl and stir well.

2. Use 5 grams of dry yeast, add a moderate amount of warm water (30-35 degrees), dissolved, poured into the flour bowl.

3, put eggs, sweet corn kernels with chopsticks and stir until the flour becomes a thick paste, placed in a warm ambient place for 40 minutes to 1 hour, so that the cornmeal fully fermented.

4. non-stick pan (flat bottom) placed on the fire to wipe the pan (no oil) on low heat, the pan is hot, the spoon with water to swish to prevent the noodles from sticking to the spoon, scoop a tablespoon of fermented cornmeal, piled into the pot.

5, such as the bottom of the batter dry molding, add two tablespoons of cold water to cover the lid of the pot, cooking for 3-4 minutes, such as the pot of water kangkong dry, the bottom of the tortilla crispy can be. The bottom of the tortilla will be crispy and the top will be golden brown. When you cut it open, there are sweet corn kernels inside.