1. Prepare a slightly larger bowl, put the cornmeal into the bowl, then pour 200ml of hot water, and use chopsticks to roughly mix it into a flocculent shape.
2. Add 100g flour, 2 eggs, 60g white sugar and 3 dry yeast, and stir roughly with chopsticks.
3. Add 180ml of room temperature water, stir with chopsticks to make it a relatively viscous batter without large particles, then cover with plastic wrap and let it stand for about 15 minutes. When time is up, stir with chopsticks to remove air in the batter.
4. Put the batter in a piping bag, if you don’t have a piping bag, you don’t need to install it. Just use a spoon to scoop it out when you are baking.
5. Preheat a non-stick pan, keep the heat low, squeeze the batter evenly on the pan, and sear until the surface is set.
6. After one side is finished, turn the other side and continue to burn, and the two sides are browned.
7. The finished product!
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