Old fashioned cornmeal pancake method, how to make old fashioned cornmeal 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.

1. Wheat flour and corn flour are mixed together.

space2, pour in the appropriate vegetable oil.

3. Put some salt in the container, then pour boiling water into salt water, then add some cold water, and adjust it to warm boiled water.

4. Knead the dough with warm salted water, pour the water while mixing the wheat flour until it becomes a batter.

space5. After the batter is closed, it can be demolded in the basin, or covered with something to cover the basin to block the gas (the purpose is to dry out the skin) for 30 minutes (wake up for 30 minutes).

6. The batter is placed on the smooth laminated glass tabletop or on the service platform, and it is not recommended to put it on the control panel. When rolling the batter, it is necessary to apply a small amount of oil (stick noodles, which have poor ductility and are very easy to stick to the control panel, are not easy to roll into cakes).

7. Knead the dough repeatedly, and then roll it a few more times.

8. Use the handle batter to form a batter of the same size.

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

10. Stick some oil firmly on the batter, and then use a rolling pin to roll the batter into tortillas.

11. When the cake is raised, turn it over, and when the other side also fades, it will be baked, and a cake can be baked in about 3 or 4 minutes.

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.

Cornmeal soft pancakes.

Material:Cornmeal, egg mixture, fresh milk, all-purpose flour, sugar.

Method:

1. Wash the basin, put the cornmeal and egg mixture, mix well, pour in fresh milk and all-purpose flour to make a paste.

2. Heat the pan, change the heat to low, smear a little cooking oil on the bottom of the pan, pour in the appropriate batter and fry until golden brown, then turn over and fry for 1 minute.

3. Scoop the rest of the batter into the pancake in turn and put it on a plate.

Nutritional value:Cornmeal has the effects of strengthening the spleen and stomach, anti-aging, moistening the intestines, preventing intestinal cancer, beauty and skin care, preventing arteriosclerosis, lowering blood pressure, blood sugar and lipids. Egg liquid replenishes the protein and amino acids needed by the human body, and also has the effect of strengthening the brain and intelligence.

Milk has the effect of replenishing deficiency, benefiting the lungs and stomach, nourishing the intestines and promoting bone development. Flour has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Corn pancakes have the effects of moistening the intestines, nourishing deficiency, strengthening the spleen and stomach, beautifying and anti-aging, and reducing the three highs.

Such a recipe can have a good laxative and detoxification effect, which is good for replenishing fatigue, and can also have a good effect of lowering blood sugar and lipids, is good for preventing arteriosclerosis, and can also have an anti-aging effect. <>

Summary. Good evening kiss, I'm Xiaodu, I'm happy to answer your <>

The practice of kissing old-fashioned cornmeal pancakes is actually relatively simple, first we need to prepare the right amount of fresh cornmeal. Add an appropriate amount of salt, light soy sauce, vinegar and other condiments to the cornmeal, and then add warm water to the cornmeal in small quantities and many times. Make the cornmeal into a sticky batter and cook it in a pan, and the delicious old-fashioned cornmeal pancakes are ready to eat, and when eating the old-fashioned cornmeal pancakes, you can serve them with tomato sauce.

Old-fashioned cornmeal pancake recipe.

Good evening kiss, I'm Xiaodu, I'm happy to answer your <>

The method of kissing the old-fashioned cornmeal pancakes is actually relatively simple, first we need to prepare an appropriate amount of fresh Yuzheng Shu potato rice noodles. Add an appropriate amount of salt, light soy sauce, vinegar and other condiments to the cornmeal, and then add warm water to the cornmeal in small quantities and many times. Make the cornmeal into a sticky batter and cook it in a pan, and you can eat delicious old-fashioned cornmeal pancakes, which can be served with fanbisui ketchup.

The specific method of kissing Step 1: Prepare 30 grams of white noodles. If you want white flour, you will choose high-gluten wheat flour, and the pancakes will taste very fragrant. 2. Prepare 60 grams of corn flour.

The placement of corn flour needs to be injected, and the front finch in the smart fiber corn flour seems to have sweetness, so it is easy to have insects when placed and stored, so it should be often taken out and placed in a ventilated and dry place to dry, and then sealed. 3. Add another 20 grams of bean noodles. The addition of bean noodles will make this pancake more authentic.

4. Add another 2 grams of fine salt. 5. Stir these powdery substances well with a small spoon. 6. Slowly add water little by little.

7. The amount of water added must be controlled.

8. Continue to add water and make a batter. 9. The texture of the batter is like the one in the picture, a little thicker. 10. Let stand for half an hour.

The purpose of letting the batter is to make the batter more delicate and malleable, so that when spreading the pancakes, it can be spread thinner and tastier. 11. Evenly oil on the electric baking pan. 12. Use a small spoon to scoop two spoonfuls of pancake batter on top of the electric baking pan.

13. Use the bottom of the spoon to spread the batter evenly. 14. The thinner the batter on the electric baking pan, the better. 15. Use a spoon to adjust the thickness of the frying cake.

16. After the final coating, use a spoon to find out, where it is thicker, it will be thinner, and where it is thin, Brother Xu, add some batter, so that after finding one side, the pancakes will be spread more evenly. 17. Prepare such a spatula for turning pancakes. 18. The pancake is fried on one side.

19. Fry with a spatula on the other side. 20. After a few minutes, the hot pancakes are ready.

Summary. 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, it can be upside down in the basin, or cover the basin with something to isolate the air (the purpose is not to dry out the skin) for 30 minutes (wake up for 30 minutes) 6. The dough is placed on a smooth glass table or platform, and it is not recommended to put it on the panel.

Because when rolling the dough, it is necessary to apply a small amount of oil (cornmeal, with poor elasticity, easy to stick to the panel, 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.

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, it can be upside down in the basin, or cover the basin with something to isolate the air (the purpose is not to dry out the skin) for 30 minutes (wake up for 30 minutes) 6. The dough is placed on a smooth glass table or platform, and it is not recommended to put it on the panel. Because when rolling the dough, it is necessary to apply a small amount of oil (cornmeal, with poor elasticity, easy to stick to the panel, 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.

Tip 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 dough cakes are not recommended to try it, corn flour is not sticky and has a hard taste to eat.

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1.Weigh the flour;

2.Beat in the eggs and stir well;

3.Finely chop the chive leaves;

4.Add an appropriate amount of salt and chopped green onion to the flour, pour in an appropriate amount of water to make a batter;

5.Pour an appropriate amount of oil into the pot and heat it, then scoop a spoonful of batter and pour it in;

6.When the batter is solidified, turn it over;

7.Fry for a while, then turn over;

8.Fry until golden brown on both sides;

9.Remove from the pan.