First, add 250 grams of corn flour to a large bowl, and scald the noodles with 500 ml of boiling water while stirring. Scalded corn flour tastes better and stronger.

Second, after the noodles are hot, add a total of 250g of fine corn flour in several times and stir slowly and vigorously, so that the dough will not stick together.

3. Stir until there is no dry corn flour. After cooling to warm, add 5g yeast powder and stir until it melts. Cover with plastic wrap and put it in refrigerator for fermentation overnight, or put it in a warm place for fermentation for 2 hours.

4. After the corn flour is fermented, 2g baking soda is added to synthesize sour taste, which makes the tortillas softer.

5. Brush the electric baking pan with hot oil to preheat, take out the corn paste and add a little water in your hand, knead it into a ball, put it in the pot, bake it until the bottom is slightly yellow, pour a little water, cover it and simmer for five minutes.

Sixth, it's time to open the color. The golden yellow appearance and slightly cracked skin mean that the cake is ready.