1, weigh the fine cornmeal, put it in a basin, pour in freshly boiled water and stir until there is no dry powder.

2, add white flour.

3, mix well.

4: Add cool water little by little.

5: Make a soft dough.

6: Divide the dough into four equal parts, about 90 grams per ball.

7: Preheat the pan without oil.

8: Take one dough ball and start rolling it out, and snap the other three with a plastic bag or something to prevent them from drying out.

9. Sprinkle the dough to prevent it from sticking, and slowly roll it out into a pancake. Hold it gently, because it's soft, and if you don't pay attention to it, it'll stick and break.

10, this time the pan has been preheated, put the cake in, cover the lid on low heat for about two minutes.

11, two minutes after the cake bulging, and then flip, and then two minutes.

12, two minutes later, this side also bulging bag, it is cooked.

13, cooled and bagged for preservation, not dry, not skin, chewy.