Main ingredients: 45 grams of fine cornmeal, 0 grams of flour, 0 grams of warm milk, five grams of high-sugar resistant yeast, 0 grams of sugar, 0 grams of aluminum-free baking powder, 0 grams of eggs The first step, first take 0 grams of ordinary flour, 0 grams of fine cornmeal, add five grams of high-sugar resistant yeast, one gram of aluminum-free baking powder, 0 grams of sugar, then beat two eggs in it, stir evenly, then pour in 0 grams of warm milk, stir it with chopsticks in one direction while pouring, and finally stir into this delicate and particle-free yogurt paste, buckle the plastic wrap, Put it in a warm place and ferment for about 0 minutes.

The second step, after the time is up, the volume of the batter has obviously become larger, and there are many densely packed small bubbles, indicating that it has been fermented, stir it to expel the bubbles inside.

The third step, then the pan to turn down the heat, no need to put oil, put a spoonful of batter and pour it vertically, let it become a small round cake, after the batter is all poured out, it will be baked for about three minutes, and the cake will be turned over and baked for another three minutes after the cake has been completely set. When the time is up, the two sides of this small cake have been seared until golden brown, and it can quickly rebound with a spatula to indicate that it is fully cooked, and pick it out and put it on a plate.

This cornmeal cake is ready, the whole process does not stick to the dough, chopsticks stir, no water and no oil, the method is simple, fast, sweet and soft, and very delicious, you can easily make 30 at a time.

Proofread by Huang Hao