It is recognized as a "golden crop", rich in nutrients, and is a staple food that is not fattened during the fat loss period

Today I would like to share with you the staple food I often eat in my diet recently, a small cake made of corn flour and buckwheat flour, it has a fragrant and soft taste, golden and attractive color, this small cake is simple and fast, even if you eat too much, there will be no burden.

 Fluffy, delicious and not fat corn tortillas 

Ingredients: 130 grams of corn flour, 55 grams of buckwheat flour, 1 egg, 2 grams of dry yeast, 260 grams of warm water (or 280 grams of milk).

1. Corn flour on the market is generally divided into two kinds, one is relatively fine; The other is coarse, we can choose both of these to make this small cake, but if you use a coarser satiety, it will be stronger, and if you choose a thinner one, the taste will be better, and you can choose according to your own needs

2. Put the corn flour and buckwheat flour into a large bowl, then beat in an egg and stir well 

3. Put the dry yeast in warm water and let it stand for 3 minutes before stirring and melting, which will activate the activity of the yeast more quickly

4. Pour the yeast water into the corn egg batter, stir with chopsticks while pouring, stir here for a while, until there is no dry powder or small lumps in the batter, and it is in a very delicate state 

5. Then put the stirred paste in a warm place, seal and ferment for about 30 minutes, the time here is not completely fixed, pay attention to the state of the batter, when the batter is obviously larger, and the surface presents honeycomb small bubbles on it 

6. Stir the batter again until the large bubbles in the batter are scattered, and the batter is in a uniform and delicate state 

7. Preheat the electric baking pan or pan, prepare a spoon of appropriate size, pour a spoonful of batter into the pot, naturally spread out a small cake, cover the lid and burn for 30~40 seconds, when the bottom is set, and the surface is bubbled

8. Bake the cake until golden brown on both sides, and gently press it to rebound immediately, indicating that the cake is completely cooked, and put it on a plate 

9. This cornmeal cake is very fast to make, and fluffy and soft, with a fragrance of corn, many times I put the batter into the refrigerator before going to bed at night to refrigerate and ferment, and it is particularly convenient to get up early and stir it and then make the cake. Of course, the most important thing is that this cake is sugar-free and oil-free, which is a blessing for friends in the fat loss period, you can eat enough or don't have to worry about growing meat!

Tips:

1. Whether you use water or milk, try to choose warm ones, and the heat should not exceed the hand temperature, so that the fermentation speed is faster.

2. When pancakes, if the anti-stick ability of the pot used is not very strong, you can also apply a little cooking oil to the pan.