The "corn flour tortilla" method shared by the pastry master for 20 years, the corn is harvested quickly

Friends who like to eat corn tortillas hurry up and don't miss it! Twenty years of pastry master, personally accept this soft and sweet "corn flour cake", the ingredients are simple, the method is easy to use, no matter how new Xiaobai can also succeed at one time╰╮╰╰╮╮ The formula content is more, and the population can be halved, I made more than 20 cakes with a diameter of about 8cm!

Ingredients

Cornmeal 500 g

Plainflour 150 g

Eggs 2

Yeast 15 g

Sugar 50 g

Bakingsoda 0.5 g

Warmwater 700 g

Cooking Instructions

Place the cornmeal in a pot.
Add the flour.
Add the sugar.
Add yeast, yeast must be added enough, cornmeal will have a sour taste after a long time, adding more yeast can greatly shorten the fermentation time, and the cornmeal will not be sour at all!
Add the baking soda.
Crack in the eggs.
Add warm water in batches and stir as you add until you are in the video.
Cover with plastic wrap and let rise for fifteen to twenty minutes.
The cornmeal itself ferments quickly, and with the addition of more yeast, I filled the pot in fifteen minutes
Preheat the electric baking pan over medium heat, no oil, no oil, no oil! If there is oil on the surface of the pan, be sure to wipe it clean with kitchen paper.
Scoop in the batter and it will naturally flow into a round cake shape. Cover and sear to speed up ripening.
Searing until the surface of the cake is solidified and the bottom is colored.
Turn it over and continue to close the lid and sear for about three minutes.
Burn until both sides are golden and colored, and the shovel can be pressed to quickly rebound, which is cooked!
Out of the pot, it is so soft and gentle, and when it is baked, the room is full of the fragrance of cornmeal