Blanch the cornmeal with boiling water, add half a bowl of flour, and your hands do not stick to the dough, fluffy and soft are better than bread

The first rays of sunshine in the morning are always accompanied by infinite longing for a better day. A nutritious and delicious breakfast is the best way to start this beautiful chapter. Today, let's unlock a new breakfast option that is simple and fast, healthy and full of breakfast - breakfast tortillas, so that the delicious coarse grains can awaken your taste buds and give your body full of energy!

Prepare the ingredients:

Cornmeal, boiling water, yeast powder, plain flour, vegetarian ham sausage, chopped green onion, salt, monosodium glutamate, cooking oil

Here's how:

1. Today I will share with you a breakfast tortilla method, salty, fragrant, soft and coarse grains, delicious and healthy. First of all, we prepare 200 grams of fine cornmeal, 400 ml of boiling water, stir while pouring, mix into delicate corn paste, dry for a while, dry until about 40 degrees Celsius, add four grams of yeast, stir until the yeast is completely dissolved, add about 150 grams of flour in batches, stir while pouring, add flour, the taste will be more delicate, and increase its viscosity, adjust it into a more viscous batter, cover with plastic wrap, and put it in the refrigerator to ferment overnight.

2. When we get up early the next day, we stir the fermented batter first to expel the big bubbles.

3. Cut some diced vegetarian ham and chopped green onion into the batter, then we will season, add an appropriate amount of salt, and then add a little monosodium glutamate and stir well.

4. Then put the stirred batter into a piping bag for later use.

5. Preheat the electric baking pan over low heat, brush a little oil, squeeze the batter into the batter at a slight temperature, do not move when squeezing the batter, and keep squeezing it towards the middle position, so that the squeezed out dough will be very round.

6. Roast until the bottom is golden, we turn over, must not cover the lid, if the lid of the cake cover, it will flatten the cake, affect the hair, its taste will not be soft, burn to the other side of the golden, we turn over again, the golden skin on both sides is crispy, press the quick rebound can be out of the pot.

7. The corn breakfast cake made by this way has a golden and crispy skin and a soft and salty inside.