1. Corn flour 100g, flour 100g, sugar 5g and yeast 2g, put them together.

2. While stirring, slowly pour in warm water.

3. Finally, cover the flour into a flowing paste. If you cook breakfast the next day, put it in the refrigerator for low-temperature fermentation.

4. Peel the apple, cut it into small pieces, break it a little, not too big, and use an apple of moderate size.

5. After the flour is fermented, beat in the eggs.