Corn flour bread
Overview
The whole grain dough pancake is baked like this, stir it with chopsticks without touching the dough, and it is soft, sweet and delicious. It is especially suitable for breakfast. Pair it with a bowl of porridge or a glass of milk, and a perfect breakfast is served. It is simple, delicious and nutritious.
Tags
Ingredients
Steps
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Flour fermentation: 2 parts cornmeal and 1 part flour, add 1 carton of milk and appropriate amount of water. On the first night, mix the cornmeal, flour, yogurt, sugar and water together to form a uniform batter. Place it in a warm place and cover it with plastic wrap to ferment naturally. Yogurt can promote fermentation, so you can leave it out if it is not available. You can also choose yeast dough, the ratio of flour to yeast is 100:1.
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The next morning the batter will ferment if it looks like bubbles. Stir it with chopsticks to release the air. At this time, you need to use baking soda to combine the pH, otherwise it will have a sour taste. If you use yeast to make the dough, you don’t need to use baking soda to combine it. Dissolve the baking soda with some warm water, then pour it into the batter and mix well.
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Beat in the eggs and add a little more sugar if you like it sweeter.
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Then stir evenly. It doesn't matter whether the batter is dry or thin. You can also add some favorite ingredients to the batter, such as raisins, wolfberry, etc.
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Brush an electric pan or pan with oil, pour all the batter into the pan, and level it with a spatula. Just be careful not to overflow the pot. If you can't bake it in one pot, you can bake it in two pots. I used an electric baking pan, closed the lid, and seared over medium heat for about 2 minutes.
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When the electric baking pan stops steaming, open the lid, flip over and cook for about 1 minute.
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Remove from the pan, cut the flatbread into pieces and serve.
