150g corn flour, 50g white flour, 250g milk, 5g yeast powder and 25g sugar.

working methods

1. Put the corn flour and white flour into a bowl and mix well. After the yeast powder is melted with warm milk, pour it into a basin and mix well.

2. Add sugar and mix well. At this time, it is a slightly liquid thick batter.

3. Cover with plastic wrap and ferment in a warm place. You can see that there are bubbles on the surface of the batter, and the batter has risen slightly and has been fermented.

4. Heat the pot to dilute the oil, pour a spoon into the pot with a small spoon, and gently push it around with the back of the spoon to make it round.

5. Fry both sides with a little oil on medium and small fire until golden brown.

Ingredients: 400g corn flour, white flour100g.

Accessories: 3 eggs.

Seasoning: sugar, baking powder 1g, peanut oil 50g.

working methods

1. Pour corn flour, white flour and eggs into a bowl, mix with warm water to make a paste, add baking powder and sugar and stir well.

2. When the cake tray reaches a certain temperature, add peanut oil. When the oil is 70% to 80% hot, use a spoon to hold a spoonful of corn paste until the roundness of the cake is mastered on the cake holder. After the corn paste is formed, it is turned over and baked. You can cook. You can make many brands at the same time!

material

200g corn flour, 75g flour, 2 eggs, 25g sugar, 200g milk, 50g peanut oil and 6g baking powder.

working methods

1. Add baking powder and flour to the corn flour and mix well.

2. Add milk, warm water and sugar to the eggs and stir well to form a thick paste.

3. Brush the oil in the pan and heat it. Scoop the batter into the pot with a spoon and spread it into a small round cake. Bake over low heat until cooked. Scoop it out with a golden bottom and serve it.

Ingredients: 200g corn flour, flour 100g, a bowl of sweet corn kernels, 5g yeast powder (1teaspoon), proper amount of sugar and eggs.

working methods

1. Put the corn flour, white flour and white sugar into a basin and mix well.

2. Use 5 grams of dry yeast, add appropriate amount of warm water (30-35 degrees), dissolve, and pour into the basin.

3. Add eggs and sweet corn kernels, stir with chopsticks until the flour becomes sticky paste, and put it in a warm place for 40 minutes to 1 hour to fully ferment the corn flour.

4. Don't touch the pan (flat bottom) and put it on the fire to dry it (without oil). After the pot is hot, rinse the spoon with water to prevent the surface from touching the spoon, scoop a spoonful of fermented corn flour and pile it into the pot.

5. When the bottom of the batter is completely dried and shaped, add two spoonfuls of cold water and cover it, and bake for 3-4 minutes until the bottom of the tortilla is crisp. The bottom of the cake is crisp and the surface of the cake is golden. Cut it open and see that there are sweet corn kernels in it.