The best way to eat cornmeal, coarse grains have many benefits, soft but not hard, healthy and stomach-nourishing

Today I will share with you a cornmeal pancake method, cornmeal pancake in order to taste better, the amount of cornmeal is appropriately reduced, the amount of flour is appropriately increased, so as to increase the elasticity of the dough, and then when the dough is scalded with boiling water in advance, the taste will be softer, in addition to the hot dough to make the cornmeal pancake softer, but also add a little yeast, the dough will also make the dough more soft, the cooked pancake is soft and soft with the sweetness of cornmeal, it is a good choice to eat alone and sandwich vegetablesIf you like it, you can try it!

[Ingredients] 100g cornmeal, 300g flour, 150ml hot water, 100ml warm water, 15g sugar, 2g yeast, 15g oil;

【Directions】

The prepared 100g cornmeal is placed in a bowl, scalded with freshly boiled 150ml of boiling water, the cornmeal scalded with boiling water will be softer, cornmeal contains protein, various vitamins and fiber, etc., suitable for all kinds of people;

After drying until warm, add 100ml of warm water, 15g oil, 2g yeast, stir until it melts, here add yeast and oil to make the corn tortilla softer;

After the yeast melts, slowly add the flour, stir while pouring, after stirring, it is a medium to soft dough, and set aside for an hour;

After an hour, you will find that the dough volume has increased significantly, and you can start to pancake at this time, or you can refrigerate and ferment overnight, and make the cake directly the next morning;

The dough is re-kneaded and vented, and it is divided into evenly sized dough pieces, which can be divided into about 8 dough dough pieces;

Roll the dough round and set aside to ferment at room temperature for half an hour, here to allow the dough to rise and relax twice;

After waking up, the dough becomes larger and easier to roll out, take a dough, sprinkle some flour to prevent sticking, and roll it into a pancake;

Heat the pot, brush with some cooking oil, put the cake in, sear over medium-low heat, wait until the bottom is set, and turn over if there are small bubbles on it;

If you see bubbles on the surface again, turn them over again, and soon you can see big bubbles up, and the whole process takes about a minute and a half;

This is a small cake with dough, there are small bubbles in the cake, it tastes soft, it is a good choice to eat directly or used for cabbage, it can be used as breakfast or dinner, and it has a sweet taste when you bite into it;

Tips:

1. It is recommended not to put too much cornmeal, otherwise the taste will be rough and there will be no gluten;

2. Corn dough can be kneaded overnight in advance, refrigerated and fermented in the refrigerator overnight, and it is very convenient to make breakfast the next day;