Weigh corn flour and low-gluten flour and put them into a larger mixing container.

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Add milk powder and stir well.

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Add dry yeast and stir well.

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Add sugar and stir well.

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Add warm water (30-40 degrees), stir it into a thin batter, and pour it down with a spoon to make it flow evenly. Cover with a damp cloth and wake up for about 40 minutes.

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After proofing, the volume of batter increased to 1.5-2 times of the original, and there were pits on the surface. Stir well again with a spoon until there are no pimples.

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Apply a layer of base oil to the non-stick pan, fix the whole spoon of batter in one place with a spoon, pour it into the pan and fry until the bottom is golden.

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Gently turn the bottom of the batter with a shovel and fry the other side. Both sides are golden yellow.

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