1. Beat the eggs into the container
2. Add sugar and baking powder, pour in water, and mix well
3. Add the cornmeal in portions and mix well
4. Then add the flour in portions and mix well
5. Add olive oil
6. Add whole wheat
7. After mixing well, close the lid and wait for fermentation
8. After 2 hours of fermentation at room temperature, the volume almost doubled.
9. Place the baking dish with oven paper, pour the batter, smooth the surface, and sprinkle with sesame seeds
10. Preheat the oven, put it in after 10 minutes, 200 degrees, middle level, upper and lower fire, bake for 15 minutes. You can use a toothpick to check whether it is cooked. Just insert the toothpick, and there is no residue on the toothpick after pulling it out.
11. Pinch the edge of the paper with your hands, lift it out carefully, and place it on the cutting board for cutting and sharing.
Tips:1 Add the powder in portions to prevent agglomeration.
2 Friends who dislike the slow fermentation at room temperature can consider grilling on the heater.
3 If you can't finish eating, you can put it in a fresh-keeping box like I did. After letting it cool, it can be sealed in the refrigerator. It can be stored for nearly a week. Remember to keep in mind after letting cool. If you go directly into the refrigerator, the water vapor will not come out of the box, and it will easily become moldy.
