100g of flour

One bowl of sweet corn kernels

5g of yeast (1 tsp)

Sugar in moderation

Eggs.

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

2. Use 5 grams of dry yeast, add a moderate amount of warm water (30-35 degrees), dissolved, and 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, wipe the pan dry (no oil) on low heat, the pan is hot, the spoon with water to swish a little in order to prevent the noodles from staining the spoon, scoop a tablespoon of fermented cornmeal, piled into the pot.

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