Exercise:
1, put corn flour and white flour (the amount of corn flour and white flour is 2: 1) and sugar into a bowl and mix well.
2. Use 5 grams of dry yeast, add appropriate amount of warm water (30-35 degrees), dissolve, and pour into the basin.
3. Add eggs and sweet corn kernels, stir with chopsticks until the flour becomes sticky paste, and put it in a warm place for 40 minutes to 1 hour to fully ferment the corn flour.
4. Put the non-stick pan (flat bottom) on the fire to dry (no oil). After the pot is heated on low heat, scoop a tablespoon of fermented corn flour and pile it in the pot.
5. When the bottom of the batter is completely dried and shaped, add two spoonfuls of cold water to cover and bake for 3-4 minutes. When the water in the pot is dry and the bottom of the tortilla is crisp, take it out.