How do you make tortillas crispy on the outside and tender on the inside, salty, fragrant, and chewy

The jade noodles should be scalded with hot water, stirred until there are no gnocchi in it and then put it in the refrigerator for fermentation, and after taking it out on the second day, the air should be stirred out, otherwise it will feel hard.

When making tortillas, you definitely need to put in more water, and then you can also put some butter appropriately, and then add some sugar, so that it will be crispy on the outside and tender on the inside.

Probably you need to add some more butter when making it, and then it will be crispy on the outside and tender on the inside.

Basic ingredients: 250 grams of corn, 100 grams of yellow cream, 400 grams of water, 200 grams of sugar, 4 grams of salt, 50 grams of sticky rice flour, 50 grams of corn starch, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 2 eggs, a little golden yellow pigment.

Method: 250 grams of corn, 100 grams of yellow cream, 400 grams of water, 200 grams of sugar, 4 grams of salt.

The above ingredients are steamed for 30 minutes and cooled, then add 50 grams of sticky rice flour, 50 grams of corn starch, 25 grams of custard powder, 50 grams of cooked sesame seeds, 250 grams of glutinous rice flour, 2 eggs, a little golden pigment, take 70 grams of batter as a piece and put it into a pan to fry until golden brown on both sides and fry over low heat.

Ingredients: corn flour, spontaneous flour accessories: bean flour, carrots, white radish, shredded green onions, coriander, wolfberry, lily.

Seasoning: salt, chicken essence, honey, baking soda Cooking method:

1. Mix corn flour, bean flour and white flour in a ratio of 7:2:1 and mix well, add a little baking soda and salt, boil with water, add minced green onion, minced coriander, shredded white radish and shredded carrot and stir well;

2. Sprinkle a little oil in the electric baking pan, put the mixed noodles one by one, fry until one side is set, turn it over and brush with a layer of oil, cover and simmer for a few minutes.

Ingredients: cornmeal accessories: glutinous rice flour, corn kernels, raisins, eggs, milk.

Seasoning: sugar, peanut butter, butter.

Preparation: 1. Mix the cornmeal with hot water, add glutinous rice flour and mix well, mix eggs with milk, pour into cornmeal, and stir into a flowing batter for later use;

2. Pour the corn paste into the pan and fry until one side is browned, smear with peanut butter, and sprinkle corn kernels and raisins out of the pan.

Corn tortilla ingredients: cornmeal, soybean flour, flour accessories: sugar, baking soda, milk.

Put cornmeal:soybean flour:white flour in a pot according to the ratio of 5:1:1;

Add sugar and baking soda;

Add warm milk and dough in portions;

Mix into a smooth dough;

Heat the pot, add a little oil, and evenly brush the oil all over the bottom of the pot;

Put an appropriate amount of corn dough flat into the pan;

Add an appropriate amount of water and cover the pot;

When the water vapor comes out of the pan, remove the lid after two minutes, turn to low heat, and slowly fry until the bottom is golden brown.

It's hot, and the fragrant tortillas are ready, and when it's hot, the tortillas can smell milky.

Corn is the best health supplement in whole grains. Eating more corn is very beneficial to human health, and the vitamin content of corn is 5-10 times that of rice and wheat. Today I used a mixture of milk, sugar, white flour and cornmeal to make a dough cake, it is delicious, more fragrant than cake, I have time to try it.

Ingredients for tortillas

200g of cornmeal and 200g of white flour

30g of sugar, 280g of milk

Yeast 4 gThe practice of tortillas

Step 1: I use a 1:1 ratio of cornmeal and white flour to improve the dry and coarse texture of the corn.

Step 2: Warm the milk and melt the sugar and yeast.

Step 3: Slowly pour the milk sugar into the flour and stir constantly with chopsticks.

Step 4: Finally mix into dough. Knead the dough more, so that the basin is light, the face is light, and the hands are light. Cover and let it bloom for about 1 hour.

Step 5: Hair is good. The dough will be very large when kneaded softly.

Step 6: Put the dough on the cutting board and knead it evenly and divide it into small dough pieces, not too big, I divided these noodles into 11 pieces.

Step 7: Knead into a round ball.

Step 8: Pour oil into a pan, dip a dough in oil, push it to the side of the pan, and slowly pat it into a cake about 1cm thick.

Step 9 is done in turn.

Step 10: Fry slowly over low heat, turn on both sides, and fry until golden brown.

Cooking tips for tortillas

I use a 1:1 ratio between cornmeal and white flour to improve the texture of the corn. The dough should be softer, and the amount of milk can be adjusted according to the dryness and humidity of the flour. I made it a little tighter, preferably there is a distance between the patis, and the patties will slowly expand.

The ingredients needed to make tortillas are 100 grams of corn flour, 100 grams of flour, 50 grams of milk, 200 grams of warm water, 1 egg, 5 grams of yeast, and 20 grams of sugar. It is divided into the following 5 steps:

Step 1: Mix the materials.

Place the corn flour and flour in a bowl and add the sugar.

Step 2: Adjust the batter.

Mix warm water with milk, add yeast and mix well, then pour in flour and eggs to mix well into a batter.

Step 3: Ferment to bubbles.

After fermentation until foamy, mix well with a spoon and set aside.

Step 4: Flap cake.

Preheat the electric baking pan, pour in a spoonful of batter and spread it into a cake, close the lid, open the lid after 2 minutes, and brush the surface with oil.

Step 5: Turn over and continue to burn.

Turn over and cook for another 2 minutes.

1. Blanch the cornmeal with boiling hot water.

2. Add soybean flour and white flour, add a little cold water, and form a very soft dough.

3. Wet your hands with a handle with water and put a few more underneath to make the dough sticky.

4. Heat the pan, brush with a little oil, take a small piece of dough, put it in your hand to roll it round, then pat it into a cake and put it in the pot.

5. Fry for about three minutes, add water, and the water will cover the cake.

6. Cover the pot, fry over medium heat, and wait for it to be formed.

Corn glutinous rice bean paste cake.

Ingredients: 100 grams of corn flour, 100 grams of glutinous rice flour, 240 grams of red bean paste.

1. Pour 100 grams of corn flour into the basin, then add about 100 ml of boiling water to stir the corn flour well. The corn flour blanched in boiling water has a more delicate taste, and the baked cake will be softer.

2. Pour in another 100 grams of glutinous rice flour, then add 90 ml of warm water (water that is not hot is good), and stir again with chopsticks until there is no dry powder.

3. Knead into a slightly softer dough. The kneaded dough does not need to be rested, and the following operations can be carried out directly. 4. Divide the dough into 8 small dough pieces of uniform size, and then knead 8 bean paste balls of about 30 grams.

5. Flatten the dough and knead it into a small cake with a uniform thickness. Wrap in a bean paste filling, then place the dough in the mouth of your hand and gently push the dough up to wrap the filling tightly.

7. Press the bean paste balls into small cakes. Preheat the electric baking pan, brush the bottom of the pan with a thin layer of oil, put the cake into the pan, and brush the surface of the cake with a thin layer of oil to prevent the water from evaporating.

8. Cover the pot and sear until golden brown on both sides. This small cake is particularly delicious because the skin is crispy on the outside and soft and glutinous on the inside. The red bean paste filling, sweet, glutinous, is especially fragrant when eaten hot.

Even if it's cold, it's not hard and has a super good taste. It's quick to make breakfast, you can cook a little more, and it's great to make snacks for the kids!

Tips for making corn sticky rice cakes].

1. Corn flour is scalded with boiling water, which tastes more delicate and the baked cake will be softer.

2. There is no fixed proportion of the amount of red bean paste, so you can adjust it according to your preferences.

3. You can replace the bean paste filling with any filling you like.

If you want to make fluffy and delicious tortillas, you can do this:

1. Prepare ingredients: 200g cornmeal, 70g flour, yeast, milk, eggs, sugar.

2. Mix the cornmeal with eggs, flour, sugar, yeast and milk, stir well and knead into a dough.

3. Leave to ferment until twice the size.

4. Remove from the pan and brush with a layer of oil.

5. Take an appropriate amount of corn batter and fry it in a pan until golden brown on both sides.

Summary. Cooking tips for making tortillas:

1. For the sake of taste, be sure to choose the finest cornmeal. The ratio of cornmeal to white flour can also be adjusted.

3. If the cornmeal is too much, stir it with a spoon.

4. If the batter is too dry, the tortillas will not be very round, but the taste is still very good.

5. The amount of white sugar should be appropriate, white sugar is the medium of yeast fermentation, so you don't need to put too much.

How to make tortillas soft and fragrant.

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1.Put the cornmeal in a pot and set aside. 2.

Knock the eggs in a bowl and set aside. Adding eggs will make the tortillas softer. 3.

Prepare an appropriate amount of milk and sugar. The dough made by adding milk has a milky flavor. 4.

Put the eggs, milk, and sugar in the cornmeal bowl. 5.Then use chopsticks to recite the sign in one direction and stir it into a slightly thicker batter.

6.Put the frying pan on the fire, slide a layer of grease on the pot, after the pan is hot, pour the batter into the pan, turn the pan to make the batter form a round dough, turn the heat to fry. The flavor of the dough fried in Hu oil is stronger than that of peanuts.

7.When you see the dough bubbling up, flip the dough over and fry the other side. 8.

When the dough is golden brown on both sides, scoop it out and put it on a plate, so that a fragrant and soft tortilla is ready.

Cooking skills for making tortillas: 1. For the sake of the lack of auspiciousness, you must choose the thinnest cornmeal. The ratio of cornmeal to white flour can also be adjusted.

2. If you want a soft tortilla, don't put oil in the pot, if you like to eat a crispy tortilla, you can put a small amount of oil, but remember to turn it over. 3. If the cornmeal is too much, stir it with a spoon. 4. If the batter is too dry, the tortillas will not be very round, but the taste is still very good.

5. The amount of white sugar should be appropriate, white sugar is the medium of yeast fermentation, so you don't need to put too much.

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The preparation of soft and fragrant tortillas is as follows:

Tools and materials: small basins, chopsticks, spatula, plastic wrap, refrigerator, pan, brush, spoon, spatula, plates, cornmeal, boiling water, eggs, wheat flour, yeast powder, cooking oil, black sesame seeds.

1. Put cornmeal in a small basin, pour boiling water from the slag into the cornmeal, and stir while pouring; Cornmeal tastes better when blanched in advance, and thin yellow cornmeal is used here.

2. Stir the boiling water and cornmeal with chopsticks evenly, it will become a fine lump, no dry powder, and after the temperature drops, then beat in two eggs.

3. Then put in ordinary wheat flour and yeast powder.

4. Stir well with a spatula, and the mixed batter is more delicate.

5. Wrap the mouth of the basin with plastic wrap and put it in the refrigerator to ferment overnight, and the refrigerator refrigeration temperature is about 7 degrees.

6. The fermented batter will not grow too tall, but there will be obvious bubbles on the surface.

7. Use chopsticks to stir in a circle in the fermented batter, first defoam the batter, and the mixed batter is delicate and thick.

8. Heat a frying pan over low heat, and brush with a layer of cooking oil. It is best to non-stick the pan, brush the oil after the pot is hot, remember to reduce the heat a little.

9. Scoop a spoonful of batter and pour it into the pot, because the pot is hot, the batter will automatically form a circle, and it will soon be set and will not continue to expand.

10. Sprinkle some cooked black sesame seeds on the cake to decorate, if not, you can also not sprinkle.

11. After the first cake is set, you can shake the body of the pot, shake the cake to the side, empty the place where the spring bureau comes out, scoop a spoonful of batter, pour it into the pot, and sprinkle it with cooked black sesame seeds after it is naturally set, and get out of the pot.

Tortillas:

Recipe description. Eat some whole grains properly, the tortillas made by this method are very fluffy, the taste is super good, even if it is cold, it is very good!

Ingredients: 150 grams of cornmeal, 50 grams of white flour, 250 grams of milk, 5 grams of yeast powder, 25 grams of sugar.

Method 1: Put the cornmeal and white flour into a basin and mix well, and pour the yeast powder into the basin after melting with warm milk and mix well.

2. Add sugar and mix well, at this time it is a slightly fluid thick batter.

3. Cover with plastic wrap and place it in a warm place to ferment, and see that there are bubbles on the surface of the batter, and the batter is slightly puffed up, which is fermented.

4. Heat a frying pan with thin oil, scoop a spoonful with a small spoon for eating and pour it into the pot, and gently push it around with the back of the spoon to make it round.

5. Fry both sides with a little oil over medium-low heat until golden brown.

Tip 1: If the fermentation time is too long, the batter will smell sour, you can pinch a little edible alkali and dissolve it with a little water, and mix it into the batter.

2. You can also use a large spoon to scoop the batter to make a cake as big as a pot, and cut it into pieces after cooking.