Corn flour to make corn cakes home practices are as follows:

Tools/materials: 1 pan, 100g of boiling water, 100g of fine cornmeal, 3g of yeast, 200g of plain flour, 250g of pure milk, 2 eggs, cooking oil, cooked black sesame seeds.

1, a small pot on the cornmeal, the boiling water into the cornmeal on the pouring side of the mix; cornmeal ahead of the scalding taste better, here with a fine yellow cornmeal.

2, use chopsticks to mix the boiling water and cornmeal evenly, it becomes a fine little lumps, no dry powder state, wait for the temperature to drop, and then beat two eggs.

3, and then into the ordinary wheat flour, yeast. I did this without sugar, yeast powder can be used ordinary yeast powder or high sugar resistant yeast powder, if you want a sweet flavor, after adding sugar, must remember to put high sugar resistant yeast powder, otherwise affect the fermentation effect.

4, and then pour into the milk, mix well, mix the batter is more delicate.

5, the basin mouth wrapped with plastic wrap, put in the refrigerator to ferment overnight, the refrigerator chilled temperature of about 7 degrees.

6, with chopsticks in the fermented batter in a circle stirring, first to the batter defoaming, mixing the batter fine and thick.

7. Heat a skillet over medium-low heat and brush with cooking oil. Pour a spoonful of batter into the pan. As the pan gets hotter, the batter will automatically form a circle, and it will quickly set and stop expanding.

8: Sprinkle some cooked black sesame seeds on the cake to decorate it, or leave it out if you don't have any.

9: After the first cake is shaped, you can shake the pan a bit to move the cake to the side, and then scoop a spoonful of batter and pour it into the pan, wait for it to naturally shape, and then sprinkle it with cooked black sesame seeds.

10, in turn, turn over and cook on both sides. Because this pancake is not too thick and it's a fermented batter, you can fry it in about 3 minutes.

11, finished picture.