1. First, we prepare 300 grams of corn flour and blanch it with freshly boiled hot water. Scalded corn flour is softer and sweeter. Stir while pouring until there is no dry flour. We prepare 4g of yeast to melt in warm water, add100g of flour into corn flour, pour in the melted yeast and continue to stir the flour with warm water, and stir the flour to form a thick batter of yogurt. Cover it with a plate and put it in a warm place.

2. Prepare a few garlic seedlings, cut off the stems, chop the leaves, and cut a piece of red pepper for later use.

3. 1 hour later, the batter has expanded to twice the size, and it is full of honeycomb eyes. Stir gently with a spoon to exhaust the air inside, stir until the batter is fine, and then prepare for baking.

4. Preheat the electric baking pan, brush it with a layer of vegetable oil, pour in a proper amount of batter when the oil temperature is 50% hot, gently turn the pan to spread the batter evenly, spread it into a round tortilla, sprinkle with garlic sprouts and red pepper, cover the pot, and stew for 2 minutes to make the inside of the cake cooked thoroughly.

After 5.2 minutes, the tortillas have been formed. After the edge is slightly discolored, you can turn it over and bake it for about 30 seconds, and the surface can be slightly burnt.