Corn flour tortillas, how to make them fragrant and delicious?

It is more hungry than the current steamed buns and any other staple foods, and has more strength to do farm work after eating. In the past, it was very simple to make corn tortillas, add water and flour alkali to the cornmeal, and the two hands were evenly blended, and the fire in the stove was vigorous, and when the water boiled, carbon dioxide gas would be slowly produced, just like when flour was fermented. Thanks to the addition of flour, the elastic gluten acts as a gas holder.

During the baking process, the gases are heated and expanded, making the texture of the cake fluffy.

<>, the key to making tortillas fluffy and delicious is to have a "gas" inside, so that they will be fluffy and soft. Depending on the way we make it soft, there are probably two ways to make it: one is a rustic and rugged type in the Northeast style, where baking powder contains acid salts and sodium bicarbonate, and when the acid and alkali are neutralized, carbon dioxide gas is slowly produced, just like when flour is fermented.

Thanks to the addition of flour, the elastic gluten acts as a gas holder.

Corn flour cake itself has a soft and sweet taste, it is a more popular pasta snack in the north, but most people are prone to problems such as the cake is not fried thoroughly, and the taste is not soft and hard, we mainly plant corn and wheat here, corn is ground, corn grits are used to boil porridge, corn flour can be used to make corn flour cakes, wowotou, cornmeal steamed buns, cornmeal cakes, etc., are very delicious.

After the noodles are reconciled, cover the lid and place it in a slightly warmer place to make the dough, I usually place it on the top of the drawer of the boiling pot, there is warm water in the pot before simmering, leave it for about two hours, the noodles will be swollen up, add a little baking soda and mix the noodles evenly. The whole people are pursuing health and wellness, and cornmeal is a frequent guest at the table. However, the pure cornmeal has a very coarse taste, not soft, and if you make steamed buns, it will not stick to the line, and it will be scattered and hard, so you have to find a way to make it soft and delicious.

The flour and water should be stirred well before the corn is kneaded into the dough. Heat the oil, then add the tortillas until golden brown on both sides.

First of all, use cornmeal and white flour to make the dough, the dough should be slightly softer, use warm water and flour, brush oil on the electric cake scale, and the tortilla can be cooked regularly.

1. It is best to choose fine cornmeal to make this cornmeal, if it is coarse cornmeal, it should be scalded with boiling water, so that the taste will be delicate. 2. Flour must be added to make cornmeal, because this can not only increase the stickiness of cornmeal, but also make it better formed, otherwise it will be easy to crack. 3. When making cornmeal, you must ferment it, which is also a way to make cornmeal delicate, and the cake will be softer and tastier.

4. Adding 1 egg when making cornmeal not only increases the nutrition of cornmeal, but also makes the pasta softer and more delicious.

Corn flour tortillas seem to be more common in some northern restaurants, especially in the northeast restaurants, which can be regarded as a healthy staple food with coarse grains as the selling point. The corn tortillas are still very soft and delicious, even if you don't add too much sugar, the sweetness brought by natural grains is also more and more fragrant.

<>, the key to making tortillas fluffy and delicious is to have a "gas" inside, so that they will be fluffy and soft. According to the different ways we make it soft, there are probably two production ideas: one is the rustic and rugged type of the Northeast style, and the other is the sweet and fluffy fresh type, which we will talk about separately below.

Northeast style tortillas——[Prepare materials].: 200 grams of corn flour, 200 grams of flour, 4 grams of yeast, 200 ml of milk, 15 grams of sugar, water and oil.

[Steps].

1.First of all, we will sift and mix the flour and corn flour separately, then add sugar and mix briefly, then add milk and yeast, and then start kneading the dough (if the milk is slightly scalded to about 40 degrees with hot water in advance, the fermentation speed can be accelerated);

2.Knead the dough thoroughly, then cover it with a damp cloth and put it in a warm place to ferment, the time is about 40 minutes to 1 hour, depending on the specific temperature, and ferment until the dough expands to about 2 times;

3.Take out the dough and knead it slightly until it becomes a long strip, then cut it into 5 to 6 parts, pull and press it slightly to form an oval cake shape for later use;

4.Heat a large pan with an appropriate amount of oil, shake the pan to moisten the bottom of the pan, turn the tortillas into a circle and start frying over low heat;

5.After the bottom of the pan in the center of the pan is more golden, use a spatula and chopsticks to replace each cake inside and out so that the bottom is evenly fried. About a minute after the change, pour a little hot water in the middle of the pot, quickly cover the pot and simmer over low heat, the amount of water is about less than about half of the cake;

6.Wait until the water is slowly dried over low heat, and the tortillas are almost fully cooked, so that the half-fried and half-steamed method results in a soft and delicious top layer and a crispy and charred cornmeal tortilla at the bottom. (This cookie seems to be used to dip some stew soup, and it's not too tasty!) ）

1.Appropriate amount of boiling water Stir while pouring boiling water Mix until there is no dry powder Don't add too much water 2Heat the pan over low heat) Grab a handful of noodles and make a cake.

3.Put your hands together and take a moment.

4.Gently pat it flat.

5.Quickly buckle in the pan and dip some water into the flat cake.

6.When the four sides change color, put an appropriate amount of water and cover the pot

7.Repeatedly put the water twice is basically almost cooked, low heat pancakes, all discolored OK.

First prepare some cornmeal, then beat a few eggs into the cornmeal, stir it to make a cake, and steam it directly in the pot.

Tortilla recipe. Corn flour, flour into a paste, then beat an egg, mix well, pour into a pan and fry until golden brown on both sides.

Prepare plain flour and corn flour, add yeast, add a little warm water, and knead into a smooth, slightly soft dough. Then cover the basin with plastic wrap and let it rise for about an hour. Heat the pan and turn it to low heat, then stick the dough to the top of the pan wall.

Place all the dough on the walls of the pan and pour a small half bowl of water over the pan. Then cover the lid. Boil the water in the pot until it is almost dry, and then take it out and eat.

First of all, let the noodles rise, mix some wheat flour with the noodles, in addition to putting baking powder, you can also put eggs and sugar in it to make it softer; Secondly, the noodles should be as soft as possible, so that the taste is better.

Do it over high heat. The high heat can fry the tortillas until they are fragrant and crispy to eat.

Cornmeal with boiling water and noodles, after the scalded cornmeal is slightly cool, add yeast sugar, white flour and add an appropriate amount of warm water and cornmeal together to proof, the dough to honeycomb, put a spoon of oil, dip your hands in cold water to make the cornmeal into a cake shape and stick it in the pot, add an appropriate amount of water, cover and simmer until the water is dry, about 15 minutes later.

Corn flour tortillas seem to be more common in some restaurants in the northern region, especially in restaurants in the northeast region, which can be regarded as a physical and mental health meal with coarse grains and fine grains as the selling point of the product. The corn tortillas are very soft and refreshing, even if they don't contain too much sugar, and the sweetness produced by pure natural food crops can make people chew more and more. Corn flour itself does not have water gluten, it does not have elasticity and plasticity, so the bread and pancakes are all hard and the taste is relatively unsmooth.

Even if you use sticky corn flour, it is only sticky, and it will not become softer and more refreshing. The important thing about making corn tortillas is that they need to have a "vapor" in their internal structure, so that they can be fluffy and soft. If you want to make corn flour tortillas fragrant and delicious, the stick noodles have to be scalded with boiling water, and the cakes baked by the boiling water of the stick noodles are soft and have a stronger taste, and add a little wheat flour to make it more delicious.

Add raw eggs when kneading the dough to make it more flavorful and tastier.

To make corn flour pastillas, the noodles should be slightly softer, and the noodles should be boiled up before being baked, so that they are fluffy and soft, fragrant and delicious. After the corn flour blank is ready, it does not have to be baked immediately, it is necessary to wake up and then burn, so that it can be soft and delicious, in the case of branding, it should be baked with Chinese fire, and it does not have to be baked for too long, so that it is fragrant and delicious. Proper yeast is added to produce carbon dioxide according to the alcohol (yeast breeding effect), and the batter volume is increased, so that the tortillas have a soft taste.

Add a certain ratio of baking powder, unlike yeast, it is an organic chemical steamed bread improver, select aluminum-free double-effect baking powder, it is non-toxic to apply within the highly recommended range. Multi-effect baking powder can produce effect as soon as it comes into contact with the damp dough, and produce the effect twice when warmed, producing carbon dioxide and obtaining a soft and refreshing taste. To make a bud rice cheesecake, that is, according to the egg white, the gas is fed in, so that the batter volume becomes puffy, and finally the soft and refreshing taste is obtained.

Blanch the cornmeal in boiling water, then set aside a little sugar before raising the dough. After half an hour, the fragrant and sweet tortillas are cooked. I love to eat it very much.

Scoop one tablespoon of cornmeal and half a spoonful of white flour into a bowl. Then pour in an appropriate amount of yeast powder. Add a spoonful of sugar, then add an appropriate amount of water and stir well.

Like a thick batter, we cover with plastic wrap and let the dough rise in the sun for 20 minutes. After waking up, we use a spoon to stir the noodles a few more times, then heat the oil, scoop a spoonful of batter after the oil is hot, and spread it in. About two minutes apiece.

When making tortillas, you should beat the corn more delicately, and then filter it again, add the seasoning you like to eat, and the cornmeal tortillas will be delicious in this way, I especially like to eat it, because its taste is very sweet and soft.

Here's how to make a delicious tortilla:Ingredients: fine cornmeal, flour, yeast powder, sugar, eggs, pure milk, vegetable oil.

2. Crack an egg in a bowl, pour in the right amount of pure milk, and start stirring with a spoon.

3. Stir into a batter all the time, and pay attention to the process of stirring, first stir into a thick paste, and then adjust it into a fine paste, which can prevent small bumps in the batter, which is more uniform and delicate.

4. Stir into a similar yogurt, drop in an appropriate amount of vegetable oil, stir well again, can prevent the process of baking sticking to the pan, let stand for 20 minutes to ferment, preheat the electric baking pan, no need to put oil, no need to make noodles, no need to make noodles, scoop in the batter, turn on low heat, and first burn for 3 minutes to set.

5. After waiting for the molding, turn the other side again, turn it once in about a minute, keep the heating even, wait for the golden brown on both sides, and then you can eat it out of the pot.

The easiest way to make pure tortillas is as follows:1. Dough tortillas.

Ingredients: cornmeal, white flour, corn kernels, pecan kernel milk, sugar, yeast powder, oil.

Method: 1. Put half of the cornmeal and half of the white flour into the basin.

2. Add corn kernels.

3. Add some pecan kernels.

4. Add a teaspoon of yeast powder.

5. Stir well with chopsticks, then add a tablespoon of sugar.

6. Stir with chopsticks while pouring in the milk.

7. Stir into a batter that is not too thin, and then buckle the lid to ferment.

8. After serving, stir well again, heat oil in a pan, scoop up the batter with a spoon and put it into the pot to form a cake.

9. Just cook on both sides.

2. Corn dough bean paste cake.

Ingredients: dough, cornmeal, bean paste filling, salad oil.

Method: 1. Raise the dough and add cornmeal and let it sit for a while.

2. Roll a piece of dough by hand and flatten it and wrap it with bean paste filling.

3. Place the mouth facing down on the bamboo curtain.

4. After the electric baking pan is preheated, brush with a layer of salad oil, and flatten the cake blank into the pot to cook.

3. Cornmeal vegetarian pancakes.

Ingredients: cornmeal, flour, spinach, carrots, flaxseed oil, allspice, refined salt, monosodium glutamate.

Method: 1. Chop the carrots.

2. Wash the spinach, blanch it in boiling water for 3 minutes, squeeze out the water after cooling, and chop it.

3. Mix the above two, add flaxseed oil, five-spice powder, salt, monosodium glutamate, and mix well to form a filling.

4. Take a pot, put an appropriate amount of cornmeal, add an appropriate amount of water and flour and stir well to make it form a ball.

5. Take an appropriate amount of dough, press it flat in the palm of your hand, wrap it in the filling, and be sure to put more. After wrapping the mouth, press flattened.

6. Brush the electric baking pan with a layer of oil, preheat, and fry the cornmeal tortillas until golden brown on both sides.