Northeast old taco method, old fashioned cornmeal pancake method

Cornmeal is rich in dietary fiber, which can promote intestinal peristalsis, and is often eaten to strengthen the spleen and appetize. And how do you make tortillas? Here's a simple way to do it:

Half a bowl of cornmeal.

1 4 bowls of white flour.

Half a bag of milk. A pinch of yeast powder.

Prepare the ingredients, the amount of white flour is 1 2 of cornmeal, and 1 gram of yeast powder is boiled with warm water.

Put the melted yeast water into a basin, then add cornmeal and white flour in turn, and stir in half a bag of milk. Add a little water and stir until the flour can form a ball. After that, close the lid and wait for fermentation. It is recommended to mix the noodles in the evening and make tortillas early the next morning.

The fermented flour is kneaded evenly with grams of baking soda to remove the sourness created during the fermentation process. After the pan is preheated, add a little oil and spread out, dip your hands in water, make the cornmeal into each centimeter thick, put it in the pan and steam it for 15 minutes. Do not turn over during the steaming process, always pay attention to the size of the heat, and pay attention to adjustment.

Turn off the heat after 15 minutes. Put it on a plate and the sweet and savory Tohoku tortillas are ready to eat.

Corn flour bought from the supermarket, a certain amount of flour is added, yeast is fermented into a dilute dough twice the size, a drawer cloth is spread on the steamer, and the corn flour cake is placed on top in the shape of a steamed bun. Steamed. That's it.

This kind of corn flour cake in the Great Northeast is first made and then put on the pot with a layer of oil, and then put it on one by one, so don't be too big and too hard when you burn the fire.

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.

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.