Corn tortillas, at home in this way to do, outside the scorched inside soft and fragrant, do breakfast snacks great!

Nowadays living conditions are good, eat too fine, coarse food is very popular. Market stalls selling cakes, every day surrounded by a circle of people, especially when the cake just out of the pot, lined up in a long queue to buy cakes, vegetable dumplings, queuing is not only the elderly, young people are also a lot of people, and now everyone focuses on health care.

Corn cakes on the market are divided into two kinds, one is the old-fashioned, rough pull of the big cake, the standard coarse grain; another is the improved corn cakes, together with the flour to do, very fluffy, but also with a sweet flavor, can do snacks to eat. This kind of tortilla children love to eat, said not pull throat. After buying them a couple times, the foodie's pondering got the best of them. I made it once and it was a success, except that it felt a little hot, but other than that, it was OK. minimalist ingredients, no sugar, no eggs, more comforting to eat.

Materials

120 grams of cornstarch, 120 grams of flour, 120 grams of boiling water, 70 grams of cold water, 2 grams of yeast

Batter water: 10 grams of cornstarch, 70 grams of water

Preparation

1. Pour the cornstarch into the water that has just been boiled, and use chopsticks to mix it with the water as you pour it in, mixing it until you don't have any dry powder. Let it sit for a while without burning your hands, then grab it with your hands to form a ball and set it aside. The purpose of scalding the cornmeal paste is to make the tortillas softer, and this step is the key to good tortillas.

2, after the cornmeal is cooled, put in the flour, yeast, add cold water and dough, cover with plastic wrap for fermentation. Don't put the yeast in when it's hot, or the yeast will be scalded to death.

3. Transfer the fermented dough to a lightly floured board and knead the dough for a few minutes, dividing it into 4 equal portions.

4. Roll each piece of dough into a mallet shape with 2 pointed ends and a bulge in the center, cover with plastic wrap and let rise again for 10 minutes. You can also shape the dough directly into a round cake, depending on your preference.

5. Preheat a pan, brush with a little vegetable oil, add the cornstalks, cover the pan with a lid and fry over low heat.

6, frying corn cakes when mixing a bowl of batter, cornstarch 10 grams, add 70 grams of water into the batter water, to be used.

7, when the tortilla is basically cooked, pour in the batter, cover the pan and continue to fry for a few minutes.

Pan feel good to use, end up no trouble, non-stick effect is also good, the price is not expensive, you need to buy can poke:

8, to be solidified batter, the bottom of the tortilla to pick up the crumbs can be out of the pan, while hot to break one to eat, soft, fragrant.

Tips:

1, do the tortilla with a large iron pot is the best, now the family are not so big pot, with a pan can also do the tortilla (paste cake).

2, with a pan to do the tortilla, the fire should not be big, urgent fire paste cake easy to paste, but also not easy to hair up. When you finally pour the batter, the fire is slightly larger, so that the bottom of the crumbs can be.