How to make old fashioned tortillas, how to make old fashioned tortillas, how to make tortillas

Old-fashioned tortillas steps:1. Weigh the fine cornmeal, put it in a pot, pour in the freshly boiled water, and stir until there is no dry powder.

2. Add white noodles.

3. Stir well.

4. Add cold water little by little.

5. Mix into a soft dough.

6. Divide it into quarters, a ball is about 90 grams.

7. At this time, preheat the pan without oil.

8. Take one dough and start rolling out the cake, and buckle the other three with a plastic bag or something else to prevent air drying.

9. Sprinkle the dough to prevent sticking, and slowly roll it into a thin cake. Handle it gently, because it is soft, and it will stick if you don't pay attention.

10. At this time, the pot has been preheated, put the cake in, cover the lid and simmer for about two minutes.

11. After two minutes, the cake is swollen, then turned over, and then two minutes.

12. After two minutes, the noodles are also bulging and cooked.

13. After cooling, it is stored in a bag, which is not dry or skinny, and it is chewy.

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.

1. First, add the cornmeal and flour to the pot.

2. Add the yeast and baking powder to it.

3. Then add warm water to it and use chopsticks to disperse.

4. Knead the corn flour dough into a dough and put it with plastic wrap.

5. Proofing for about 30 minutes, just see the corn dough rising.

6. Roll the corn dough into equal pieces.

7. Dip your hands in water, put the small agent into the palm of one hand, and use the fingers of the other hand to flatten the small agent into a circle.

8. Put the depressurized cake base into an electric baking pan that is heated and smeared with oil for frying.

9. Cover the pot with a lid and burn for about 10 minutes before stopping the fire and putting it on a plate.

Ingredients: 100 grams of cornmeal, 210 grams of flour, 40 grams of millet flour.

Excipients: 2 grams of yeast powder, 200 grams of water. Steps: 1. Raw materials: flour, cornmeal and millet flour.

2. Mix the three flours in a bowl.

3. After mixing yeast powder and water, add it to the basin and stir well with chopsticks.

4. Mix the dough into a soft dough with your hands and let it rise in a warm place.

5. This is the awakened dough, which has swelled.

6. Knead the dough slightly, then divide it into 12 small dough pieces, knead it into a circle, and wake up at room temperature after flattening.

7. Put a little oil in the pan, and when the oil is hot, put in the small cakes.

8. After the bottom surface is fried into a hard shell, add water that is one-third of the height of the cake, cover the pot, and steam over high heat, so that it should be repeated twice to wait for the cake to mature.

9. This is a baked corn tortilla, which is soft and soft.

10. Serve on a plate.

11. Look, the beautiful little scorched shell at the bottom.