How to make corn flatbread in the Northeast, how to make the Northeast flatbread

1. Raw materials: 1000 grams of cornmeal, 500 grams of white flour, 100 grams of cooked soybean flour, 15 grams of yeast powder, 20 grams of sugar, 20 grams of baking powder, 5 grams of baking soda, 1800 grams of warm water.

2. Method: 1. Put cornmeal, white flour, cooked soybean flour, yeast powder, sugar, baking powder, and baking soda into a basin (the yeast is melted with warm water in advance) and pour warm water and noodles. Warm water should be added in batches, stirring until viscous, and finally knead the dough repeatedly with your hands, be sure to knead the dough evenly into a ball, and cover with a lid.

2. Put it in a warm place to ferment for an hour, stir the noodles again and set aside.

3. Knead the cornmeal into a dough or dough cake by hand, and be sure to dip your hands with water when pressing the agent, so that the cake is round and not sticky.

4. Pour a little oil into the pan, take the proper noodles, form an oval shape, put them in the pot, cover the pot and fry for 3 minutes.

5. Pour appropriate hot water into the pot, cover the pot, and wait until the water is absorbed and the cake is cooked.

6. The color is attractive, crispy on one side and soft on the other, which can be used as a snack or as a staple food.

Raw material. 300 grams of cornmeal, 200 grams of water, 3 grams of yeast, and alkali York.

Method. 1. Melt the yeast in 100 grams of water and pour it into flour;

2. Add water a little bit and stir with chopsticks until the flour and water are completely fused and loose;

3. Knead the flour into a dough by hand;

4. Flatten the dough with the back of your hand, cover it with a lid or plastic wrap, and leave it in a warm place to ferment for an hour;

5. The fermented flour is slightly bulging, honeycomb-shaped, add a little alkaline water and knead it until there is no sour taste;

6. Dough the dough into an oval shape by hand;

7. Do not put oil in the pan, and paste the dough cakes into the pan one by one;

8. Fry on low heat for a few minutes until the bottom is golden, pour in water to cover the cake 1 3 places, cover the pot, and continue to fry over medium-low heat for about 15 minutes until the water is dry.

Tips for crafting. 1. In the past, Northeast flatbread was made with a large firewood pot, boiling water at the bottom of the pot or stewing a pot of beans, etc., and pasting a circle of large cakes on it, so it was also called pasting cakes;

2. Generally, there is no such large firewood pot at home, and it is okay to replace it with a frying pan. After pasting the dough cake, add a little water, which is similar to the principle of using a large firewood pot, and the taste of the pasted cake is similar, but the large firewood pot is heated more evenly, which cannot be replaced by a frying pan;

3. The size of the pastry made in a frying pan is much smaller than that made in a large wood pot, but the thickness is about the same, and the taste is basically the same;

4. When making corn flour cakes, on the one hand, in order to neutralize the acidity of the dough, on the other hand, because the niacin in corn exists in the form of combination, it is not easy to be absorbed by the human body.

5. It is very simple to make the bottom of the cake non-stick, and it will not stick after cooling for a while, which is the same as frying fish.

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.

Ingredients: 300 grams of all-purpose flour, 125 grams of sugar, 75 grams of salad oil, 1 egg, 4 grams of baking powder, 2 grams of baking powder, 20 grams of milk.

Excipients: Appropriate amount of vanilla extract.

Steps:1Prepare the materials.

2.Place all ingredients in the kitchen machine.

3.Turn on medium and mix well to form a smooth dough.

4.Wrap in plastic wrap and refrigerate for half an hour.

5.Take out the dough and put oil paper on the bottom, cover it with plastic wrap and roll it out into large slices.

6.Use the cookie cutter to press out the desired shape.

7.Press it all, remove the excess part and knead it into a ball and press it again.

8.Place the pressed crust on a baking sheet.

9.Brush the surface with egg wash twice.

10.Bake in a preheated oven at 190 degrees Celsius for 10 to 15 minutes, depending on the color of the surface.

11.The old-fashioned Tohoku flatbread is ready

Ingredients: 1 bowl of bean dregs, 75g of cornmeal

Seasoning: None. Steps:

1.On the first night, wash 50 grams of soybeans and soak them in clean water. The next morning, you can soak and swell up.

2.Put the soaked soybeans into the soymilk machine and add 1000 grams of water to make soy milk. Then take a container and strain the soy milk into it.

3.After filtering the soy milk, the remaining okara is placed in a bowl.

4.Add 75g of cornmeal to the bowl.

5.Then add the umatoballs, wash and chop the green onions.

6.Then add pepper to the bowl and salt to taste. And stir well to combine.

7.Divide the dough into small pieces and pat it flat with your hands.

8.Place the pan on the heat and add the salad oil. 7. When it is hot, put the small cakes into the pan and fry them until golden brown on both sides, that is, they are cooked.

9.Finished product.

The corn tortillas are golden in color and have an appetite when they look at it, so let's share how to make corn tortillas fluffy.

Cornmeal, bean flour, sugar, cooking oil.

01 Prepare cornmeal, bean flour and sugar. Bean flour is one-half of cornmeal, and if you don't like sweet, you can also leave white sugar.

02 Put the cornmeal and bean flour into a basin, then add sugar and warm water, try to put the water in it, stirring while stirring, and stirring clockwise with chopsticks.

03 Stir into pieces with chopsticks, knead them into a soft and hard dough with your hands, cover with plastic wrap and let the dough rise. The purpose of resting is to make the cake fluffier.

04 When the dough wakes up to double the size, put a small amount of cooking oil in the pan, pat the dough into an oval large cake between your hands, fry it in the pan over low heat, and then add a little water, so that it is softer, you can fry only one side, or you can fry both sides until golden brown, fry the cake, you can eat, sweet and soft.

Here's how to make old-fashioned cornmeal stickers

Ingredients: 200 grams of corn flour, 100 grams of millet flour.

Excipients: appropriate amount of oil, appropriate amount of sugar, 3 grams of baking soda, 1 egg.

Steps: 1. Mix the cornmeal and flour, add an appropriate amount of water, sugar and dough to form a plastic wrap, cover with plastic wrap, and put it in a warm place to ferment naturally for more than 6 hours.

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, bake over low heat, pay attention to the appropriate rotation of the pan, keep the bottom of the pan evenly heated, and it is best to use an electric baking pan to 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.