How to make white flour tortillas, homely recipes for cornmeal flatbread

Ingredients: 200 grams of cornmeal (fine cornmeal), 290 grams of water, 2 grams of aluminum-free baking powder, 15 grams of fried black sesame seeds, 20 grams of corn oil, 1 gram of thirteen spices, 3 grams of salt.

Production process: 1 First prepare all the ingredients, pay attention to the cornmeal used is very fine, do not use the granular, because the time is very short, the granules are afraid of not cooking, and the taste will be very hard, this very fine cornmeal has the best taste, and the baking powder should be aluminum-free.

2. In a large bowl, weigh 200 grams of fine cornmeal into it.

3 Then add 3 grams of salt.

4. Add 1 gram of thirteen spices, if you don't like thirteen spices, you can use pepper powder.

5. Then add 2 grams of baking powder and stir well with chopsticks.

6. Add 290 grams of cold water at one time and stir into a relatively thin batter.

8. Finally, add 15 grams of fried black sesame seeds and mix well. Of course, white sesame seeds are fine, but it is better to use fried ones to be more fragrant.

9. Put the pancake mold on the gas stove to preheat it first, heat each side over low heat and burn it for 20 seconds, this mold can be used on both sides of the front, and you don't need to turn the cake directly when you burn it.

10After preheating the mold, scoop a spoonful of batter and pour it on, then cover the other half and pinch the handle tightly.

11. Turn the dough from time to time, I feel that I have turned it four or five times, and each dough is heated for more than ten seconds before turning over, and the color of the cake is not mush.

12. When the color of both sides of the cake is golden, the sides of the cake are a little warped, that is, it becomes crispy, and it can be taken out of the pan.

13. All the baked crackers are put on a baking net to cool, and they are especially delicious when eaten hot or cold.

Tips: Cornmeal should be fine, add baking powder is also to be more crispy, if you don't use baking soda, black sesame seeds must be fried more fragrant, if you don't have this mold with a pan can also be done, put the batter when you do it, press a piece of oil paper on the batter, and then use a pan to press the oil paper, the cake will be very thin, turn back and forth until the golden cake on both sides becomes crispy.

Here's how to make old-fashioned cornmeal stickersIngredients: 200 grams of corn flour, 100 grams of millet flour.

Excipients: appropriate amount of oil, appropriate amount of sugar, baking soda.

3 grams, 1 egg.

Steps: 1. Mix the cornmeal and flour, add an appropriate amount of water, sugar and dough and cover with plastic wrap.

Let it ferment in a warm place for about 6 hours or more.

2. Melt baking soda with an appropriate amount of warm water, add it to the noodles and stir well, just smell no sourness.

3. Beat in the eggs and stir well.

4. Don't mix the batter too thinly, otherwise the taste will not be good. If it's too dry, mix it with some water.

5. Brush the bottom of the pan with a thin layer of oil, pour in the adjusted batter, burn over low heat, pay attention to the appropriate rotation of the pot, keep the bottom of the pot evenly heated, and it is best to use an electric baking pan.

Avoid burning. <>

6. Shake the pan, the flatbread in the pan can be moved, indicating that the bottom is baked, if you are sure, raise a spoon to turn over the flatbread, turn it over and cook. If you are not sure, use two wooden shovels to turn it over.

7. The baked flatbread is out of the pot, cut into pieces and put on a plate, this is the old-fashioned corn tortilla method, without using many materials, all you eat is the mellow flavor of corn.

Blanch the cornmeal with hot water and mix into a dough. Heat the pot and apply a thin layer of oil, pull a piece of dough and pat it flat in the palms of both hands, stick it to the side of the pot, add water in the middle of the pot, and it's good for about 10 minutes.

1.Place the corn flour in a container.

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2.Blanch the dough with boiling water, blanch two-thirds of the dough, and mix the other noodles with warm water.

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3.Cool the dough and knead it into a dough and relax for 10 minutes.

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4.Make small cakes and stick them on the electric baking pan on low heat and cover.

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5.It changes color in 10 minutes.

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6.The turn is already golden.

1. How to make tortillas.

1.Pour the cornmeal into a basin, add soybean flour, flour, baking powder (yeast) and sugar and stir well.

2.Then add warm water and form a dough.

3.Cover the dough with a cloth, or cover with a layer of plastic wrap and leave for about 15-25 minutes.

4.Put the corn dough on the cutting board, knead it smooth, and knead the strips into an evenly sized agent.

5.Add a little vegetable oil to the pan, after heating, put the kneading corn tortillas into a round shape in the pan, slightly set and turn over until both sides are slightly fried golden brown, pour a little boiling water along the edge of the pan, water to a small half of the cake, cover the lid, wait for the water in the pot to boil, change the heat.

6.Wait for the water in the pot to boil dry, turn off the heat, and you can remove from the pot.

As mentioned above, a perfect tortilla is made, is it particularly simple, and some people have asked before, can the tortilla be filled? Today, to answer this question, cornmeal tortillas can be added with different fillings according to everyone's taste, such as green vegetables, bean paste, and meat filling.

Second, the corn tortilla filling method.

1.Radish filling: first shred the radish into shreds, sprinkle 5 grams of salt to marinate the water, control the moisture, add dried shrimp and cooking oil and mix well.

2.Leek egg filling: Wash the leeks in advance to control the moisture, chop them, then add the scrambled egg crushed, a little shrimp skin, put an appropriate amount of edible salt and cooking oil and mix well.

3.Fresh meat filling with shiitake mushrooms: first grind the pork into meat filling, cut the mushrooms into small pieces, then add cooking wine, soy sauce, oyster sauce, minced green onion and ginger, a little sugar, etc. and whip until all the seasonings are even.

Ingredients for cornmeal flatbread.

300g of cornmeal and 50g of soybean flour

White flour 30g baking soda 5g

Preparation of cornmeal flatbread.

Step 1: Mix the cornmeal and soybean flour together, blanch about two-thirds of the flour with boiling water, and then put cold water to reconcile the blanched and the rest together.

Step 2: Mix the noodles overnight or for a day, that is, make the noodles in the evening and the next morning, or make the noodles in the morning and in the evening.

Step 3: Before the noodles are cooked, add a little white flour and a teaspoon of baking soda, knead well, and put the dough into a frying pan.

Step 4: Simmer the heat for about 25 minutes, and the fragrant flatbread is ready.

The best way to make cornmeal tortillas, blanched with boiling water, salty and attractive, nutritious and delicious, the method is simple, let's learn it now!

The ingredients to be prepared are: cornmeal, eggs, chives, flour, yeast.

1.Pour 200 grams of cornmeal into a bowl, then prepare 140 ml of boiling water, stir with chopsticks to form granules while pouring, so that the taste of the hot noodles is not rough, then beat an egg and pour in 3 grams of yeast, 6 grams of salt and 100 grams of flour and stir well again.

2.Then knead the dough with a smooth surface, cover it and set aside to let it rise until it doubles in size.

3.After washing the chives, take the green part of the green onion, chop it with a knife and pour it into a bowl for later use.

4.Sprinkle an appropriate amount of dry flour on the cutting board, pour 3 grams of five-spice powder and chopped green onion into the awakened dough, then knead it evenly, put it on the cutting board and arrange it into long strips, and cut it into equal size dough pieces.

5.Roll the dough round, then flatten it with the palm of your hand, a dough is ready, cover with plastic wrap and let it rise again for 10 minutes.

6.Pour a little more cooking oil into the electric baking pan, put the awakened dough into the electric baking pan, brush another layer of cooking oil on the surface of the dough to lock in the moisture, and then cover the lid and burn for 3 minutes.

7.Turn one side over and continue to sear for another 3 minutes, so that it is golden brown and crispy on both sides, and then it can be served on a plate.

8.If you don't feel at ease and want to try to see if it's cooked inside, you can use a shovel to press it, and if it can rebound quickly, it means that the inside is cooked.

9.A golden and crispy multigrain breakfast cake is ready, especially appetizing, it is not rough at all, nutritious and delicious, I hope you can like it!

1. Add sugar and yeast to the corn flour and flour and mix well, then add honey, eggs and warm water and mix thoroughly. You can also use only one type of sugar and honey, or if you are a friend who can't eat sugar, you can also leave it out.

2Knead into such a soft dough. The dough is slightly sticky. Everyone should pay attention when putting water, do not put it all in at once, and mix it while adding it.

3. Cover the dough with a lid or plastic wrap and leave it in a warm place or at room temperature to rise.

4 to twice as large, with large holes when pulled apart, but no sour smell. I put it on the radiator to send it, so it was very fast.

5Divide the dough into small portions, depending on the size of your choice, and ferment again. I poured some oil directly into the pot and put it in the pot to start fermenting.

6. Ferment again until fluffy. If you are in a hurry, you can also fry directly after cooking without secondary fermentation.

7 At this time, fry it over low heat, first fry its bottom shell with a yellow charred shell, and then pour hot water that is not more than the bottom third, cover the lid, and let it fry slowly like a raw fried bun, about a few minutes, you will hear the sound of a thunderbolt in the pot, and the water in the pot has been completely evaporated. If you add more water, it will prolong the frying time, which is normal. You can use a shovel to lift the bottom to see, so as not to be too dark and paste the bottom, if the color is not satisfied, fry it on low heat for a while, fry until golden brown, do not over-fry, so as not to fry or fry the color is too dark.

Tortillas for 12+ babies.

How to make cornmeal flatbread, can be a pound of cornmeal, seven taels of boiling water scald and cool, put a little baking soda, stir and noodles, and the noodles can be steamed and kneaded into cakes is cakes, pinched into nests and nests is nests, steamers are cooked in 30 minutes, and nests are steamed in this way

Method:1Keep the okara of fried soy milk before, preferably grind it out in a soymilk machine, heat it directly, then add cornmeal and yeast, and let it sit for three or four hours.

2.Add a little base oil to the frying pan, divide the cornmeal into portions, flatten and place in the frying pan.

3.Fry on the ground for two or three minutes, then pour in water to one-half height of the flatbread. Cover over low heat until the water is gone.

Place the corn flour in a container.

2.Blanch the noodles with boiling water, blanch two-thirds of the noodles, and blanch the other noodles with warm waterCool the dough and knead it into a dough and relax for 10 minutes.

4.Make a small cake and stick it on the electric baking pan, turn on the low heat and cover 5It changes color in 10 minutes.

6.Turning over is already golden on it.

The corn mixed dough cake has a strong corn aroma, and because it has most of the white flour, the cake is still elastic and can be used as a staple food of multigrain to enrich the table. Of course, corn lacks stickiness, so it can only be made into a single layer of cake, not a multi-layer shortbread. Let's take a look at how to make tortillas.

Materials:

500 grams of flour 300 grams of corn flour Salt to taste Oil to taste.

Method

1. Mix flour and corn flour together.

2. Pour in an appropriate amount of cooking oil.

3. Put some salt in the container, then pour in hot water to turn it into salt water, then add some cold water to make it warm water.

4. Mix the dough with warm salted water, pour the water while stirring the flour until the dough is formed.

5. After the dough is reconciled, you can put it upside down in the basin, or cover the basin with something to isolate the air (the purpose is to dry out the skin) for 30 minutes (wake up for 30 minutes).

6. Put the dough on a smooth one'Glass tabletops, or platforms, are not recommended to be placed on panels. Because when rolling the dough, it is necessary to apply a small amount of oil (cornmeal, which has poor elasticity and is easy to stick to the board, is not easy to roll into cakes).

7. Knead the dough repeatedly, and then beat it several times.

8. Roll the dough into dough of equal size by hand.

9. Put a small amount of oil in a small bowl and set aside.

10. Stick some oil on the dough with your hands, and then use a rolling pin to roll the dough into thin cakes.

11. Heat a frying pan, put the dough into the pan (over medium-low heat) and cover the pan.

12. When the cake is bulging, turn it over, and when the other side also changes color, it will be baked, and it will be baked in about 3 or 4 minutes.

Tips

1. Add a small amount of oil when mixing the dough, and the dough is elastic. Add an appropriate amount of salt, I personally think it is delicious, you can add more. You can also put in sugar and make it sweet, depending on personal preference.

2. Because it is a pancake (the general pancake should be greased, rolled up and twisted), so a cake is quickly baked. Personally, I think it is delicious to eat it with porridge.

3 People who don't like hard pastries, it is not recommended to try them, corn flour is not sticky and has a hard taste to eat.

Ingredients Required: Traditional.

Ingredients: 500 grams of flour, 300 grams of corn flour, appropriate amount of salt, appropriate amount of oil.

Procedure. 1. Mix flour and corn flour together.

2. Pour in an appropriate amount of cooking oil.

3. Put some salt in the container, then pour in hot water to turn it into salt water, then add some cold water to make it warm water.

4. Mix the dough with warm salted water, pour the water while stirring the flour until the dough is formed.

5. After the dough is reconciled, you can put it upside down in the basin, or cover the basin with something to isolate the air (the purpose is to dry out the skin) for 30 minutes (wake up for 30 minutes).

6. The dough is placed on a smooth glass tabletop, or on a platform, it is not recommended to place it on a panel. Because when rolling the dough, it is necessary to apply a small amount of oil (cornmeal, which has poor elasticity and is easy to stick to the board, is not easy to roll into cakes).

7. Knead the dough repeatedly, and then beat it several times.

8. Roll the dough into dough of equal size by hand.

9. Put a small amount of oil in a small bowl and set aside.

10. Stick some oil on the dough with your hands, and then use a rolling pin to roll the dough into thin cakes.

11. Heat a frying pan, put the dough into the pan (over medium-low heat) and cover the pan.

12 When the bread is bulging, turn it over, and when the other side also changes color, it is done, probably.

34 minutes to bake a cake.