Raw or cooked corn flour for tortillas?

Raw or cooked corn flour for tortillas? Mine: Tortillas need to be made with raw cornmeal and corn kernels.

Corn flour is starch in the kitchen. It is especially used in western pastries, and cornstarch is used in many biscuits and cakes. There is also a better cornstarch called poppy flour, which is actually cornstarch.

Cornstarch is not required for baked tortillas.

=Tortillas====

Recipe]: 400 grams of Fuqiang powder, 100 grams of fine cornmeal, 50 grams of white sugar, 25 grams of milk powder, 8 grams of yeast, 150 grams of quick-frozen corn kernels.

How to make it]:

1.Add water to the pot and boil, put in the quick-frozen corn kernels to blanch, boil for 3-5 minutes to drain the corn kernels and set aside, put the water for boiling the corn kernels to a slight temperature for later use, rich and strong powder, fine cornmeal, white sugar, milk powder, yeast put together and stir well. Pour in lukewarm corn water and stir well, stir for a while, and stir the sugar and yeast until completely melted.

2.Leave the stirred tortilla batter for 40-60 minutes to allow the cornmeal batter to rise fully, and do not stir during fermentation. If the corn batter volume is significantly expanded, preheat the electric baking pan, pour in an appropriate amount of salad oil, scoop out an appropriate amount of corn batter with a spoon, pour it on the electric baking pan, wait for the corn batter to become darker and the surface solidifies, turn over and burn the other side until the surface is golden.

Tips]:1Corn tortillas need to use raw fine cornmeal, modern people have been used to eating fine grains, if the cornmeal is coarse, it will be throaty.

Whether it is quick-frozen corn kernels, or fresh corn kernels after blanching, do not pour it out, and the corn tortillas baked with corn water and flour will taste more fragrant. Do not stir the tortilla batter after it is stirred, and do not stir it before baking to avoid collapsing and affecting the degree of fermentation.

2.Corn kernels are added to the tortillas to bring out the flavor of the tortillas. It is best to choose sweet corn or fruit corn instead of waxy corn.

Because waxy corn has a hard taste, and the taste of corn is not as good as sweet corn and fruit corn. If corn flour and cornmeal are the same ingredient, they are not cooked when making tortillas. If it's two things, it can only be cornmeal.

Raw corn flour is fine, and it must be scalded with boiling water, so that it will taste better.

Corn tortillas are generally cooked corn flour, because the baking time can not be too long, if it is raw corn flour, it is more difficult to cook, so it is better to cook with cooked corn flour.

Tortillas are a delicacy that we often eat in our daily life, tortillas are not only nutritious, but also have a particularly sweet taste, so do you know how to make delicious and good-looking tortillas? Let's take a look. <>

When it comes to making tortillas, there are a lot of people who are interested in corn flour.

I think the corn tortillas made of raw corn flour will taste sweeter, and the cooked corn flour will taste more sticky than the raw rice flour, but the taste is not as good as that made of raw corn flour, first prepare an appropriate amount of cornmeal, and then add boiling water of about 70 degrees to scald the noodles.

Tell the dough to stir while pouring water, stir into a flocculent dough, and then let it cool. <>

Then pour in an appropriate amount of white flour, the purpose of adding white flour is to make the tortilla easier to shape, and then mix into a smooth dough, put it in a warm place for fermentation, and when it is doubled in size, you can take out the dough and knead the dough, and knead the gas in the dough. The dough is then divided into dough pieces of the same size. <>

If you have a microwave oven at home, you can bake it directly in the microwave oven, or you can use a frying pan to make it if you don't have one. Preheat the pan first, and keep the heat on medium-low heat and not too high, otherwise the tortillas will be fried.

Then put the rolled dough into the pan, 1 2 minutes later, you can turn over, and wait until both sides are fried until the Kai which is slightly yellow, and then you can get out of the pan, so that the corn tortillas are not only sweet, but also have high nutritional value. Then make a side dish. Serve with tortillas.

The first choice is the spicy shredded potatoes.

First, cut the potatoes into thin strips. Put it in water to wash off the excess starch on the surface, then put in the pot to burn the oil, put in the green onions, ginger, garlic and dried chili peppers to stir-fry, and then put in the soaked potatoes and orange shreds to stir-fry quickly and evenly, when stir-frying, be sure to turn on the high heat, and then pour the appropriate amount of vinegar and light soy sauce on the side of the pot, add the appropriate amount of salt and stir-fry evenly, and then you can get out of the pot, and the fried shredded potatoes are sandwiched in the tortillas to get a delicious burrito.

When making tortillas, there are many people who have a big controversy about the raw and cooked corn branch flour, I think that the tortilla made by using noisy ears of raw corn flour will taste sweeter, and the cooked corn flour will taste more sticky than raw rice flour, but it will not taste as good as the raw corn flour.

This depends on personal preference. I think it's better to use cooked corn flour, it's quicker and more convenient, and it tastes better.

It should be better to use cooked corn flour because it tastes better this way.

Corn baking should not only use cornstarch, but also flour, otherwise it will be difficult to form.

Method: Ingredients: 420g of corn kernels, about 30g of cornstarch.

Flavor: sugar or salt and pepper.

Method: 1. About 30 grams of corn starch. 10 grams of flour.

2. Open the can, pour out the corn kernels, and dry the water. (You can use a clean towel to absorb water) 3. Add the corn starch, flour, and egg yolk to the corn and mix well.

4. Heat the pot, pour out the hot oil, and smooth the corn by hand. Fry over low heat.

5. Put the pot on the fire, add a little hot oil, and gently shake and turn the empty pot with your hands to make the tortillas solidify and not shake the pot. Dust is not respectful.

6. Pour in more hot oil and fry for 5-6 minutes.

7. Pour out the oil so that the corn is fried. For the sake of beauty, you can sprinkle some diced carrots, change the knife and put it on a plate. Green beans can also be added.

8. Such a plate of delicious corn roast is ready.

Nutritional efficacy: 1. Antibacterial, liver protection, eliminate diseases, promote gastrointestinal peristalsis, and promote the development of bones and teeth.

2. Strengthen the brain and intellectual.

3. Protect the liver, prevent arteriosclerosis, prevent cancer, and delay aging.

4. Beauty and skin care.

Summary. It can be replaced with corn starch or sweet potato starch or potato starch.

It can be replaced with corn starch or sweet potato starch or potato starch.

Too white powder is also OK.

Prepare corn kernels, sweet potato starch, sugar, and egg yolk liquid.

Wet the surface of the corn kernels, remove excess water, mix the corn kernels and sweet potato starch and mix well.

Stir in the egg yolk liquid.

Is cornstarch OK?

OK. When making, pour oil into the pot and heat the bridge on low heat, pour the corn kernels into it and flatten it, turn to low heat and fry for 3-5 minutes, until the corn kernels are stuck together, and turn into a whole piece. Then add hot oil, the oil is submerged over the corn kernels, turn to medium heat, increase the oil temperature, fry for three minutes until the corn kernels are golden brown and crispy, turn off the heat.

I boil the corn kernels, remove the excess water, and then mix the corn kernels with the corn starch and mix well. Quietly beat an egg yolk, put some sugar and stir well, and then put it in the oil pan to fry, can you fan shout??

Okay, got it, thanks.

OK. Master the heat and heat well, so that it is crispy! You're doing the right thing. Good. Thank you.

The sugar can also be sprinkled last, that is, it is fried, and after it comes out of the pan, the sugar is sprinkled directly on it.

Recipe: 100 grams of cornmeal, 2 eggs, 20 grams of sugar, 50 grams of milk.

How to make tortillas:

1. Prepare the cornmeal, glutinous rice flour, sugar, eggs, oil, water, and frying pan.

2. Put all the ingredients into a pot, mix them into a paste with chopsticks, and start fermenting.

3. Brush a layer of oil in the electric baking pan and scoop the corn paste into it with a spoon. Spread three sheng song cakes at a time, don't get too close, and the corn paste will slowly expand.

4. Turn on the upper and lower power supplies and close the lid. When you see hot air coming out, open the lid and observe. There are bubbles on the surface, and there is a slight warping around the sides of the cake. Turn the bread over.

5. When you use chopsticks to see that the ground of one of them is golden, the hungry rock is turned over and burned until both sides are golden, and you can get out of the pot.

Tips: 1. Medium-low heat throughout the whole process, and the sweetness increases or decreases according to your own taste.

2. Add a small amount of water to add slowly, avoid too much, and add flour to adjust, if there are few people, you can't finish eating, and it is very fragrant to eat.

3. It is best to use a non-stick pan with a flat bottom, it is not sticky without oil, and it looks good when it is branded.

Fresh corn tortillas are a food that many people like to eat, warm the stomach, and are especially suitable for breakfast. Today, I will teach you how to make fresh corn tortillas. Brief answer: To make fresh corn pancakes, first clean the two fresh corns and rub them into a paste with a wiping board, add chopped green onions after wiping the corn, then beat an egg, add salt, an appropriate amount of flour, thirteen spices, stir into corn paste, brush the pan with oil, put in the corn paste, spread it into a small cake and fry it on both sides until it is golden brown.

The specific content should first prepare the raw materials fresh corn, flour, green onions, eggs, salt, thirteen spices, first clean the two fresh corns, and wipe them into a paste with a wipe. After rubbing the corn, you can add chopped green onions. Then beat in an egg, add the brigade and weigh salt, measure the flour and thirteen spices, and stir into corn paste.

Brush the pan with oil and add the corn paste and spread out into small cakes. Fry until golden brown on both sides.

Tortillas Recipe name: Tortillas.

Cuisine: Dessert.

Type: Dessert snack.

Method 1: Basic ingredients: 250 grams of corn, 100 grams of yellow cream, 400 grams of water, 200 grams of sugar, 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, 50 grams of eggs, a little golden yellow pigment.

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

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, 50 grams of 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.

Method 2: Ingredients: corn flour, self-rising flour.

Excipients: 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.

3. Sit on water, put in lily and wolfberry after boiling, turn off the heat after cooking, and add honey after the soup is slightly cooled to become lily wolfberry soup.

You can use corn flour, flour, glutinous rice flour with two or three of them.