Traditional method of fermenting tortillas

There are two ways to make tortillas. The first method is to prepare a proper amount of corn flour, a bag of sugar, yeast powder, yogurt and flour, pour the corn flour into a basin, add a proper amount of white sugar and mix well, then add boiling water and mix well, and add a small amount of boiling water until the corn flour is stirred into a sticky block, and then put it aside for cooling. At this time, warm water is prepared, and a proper amount of yeast powder is added and stirred evenly. Then put a bag of yogurt in the yeast basin, stir it evenly, then pour in a proper amount of flour and stir it into a fine paste. Finally, the stirred corn paste is poured into the batter and mixed together, and then wrapped with plastic wrap to sober up. In the process of proofing, prepare a handful of red dates and melon seeds, cut the red dates and melon seeds into small pieces, then evenly put the cut red dates and melon seeds on the corn paste, then put the corn flour into the pot, cover it, steam it for about half an hour, and when it is fully steamed and smells the fragrance, the tortilla is ready.

Another way to make tortillas is to make them in an electric stove. After the corn batter wakes up, put the cut red dates and melon seeds evenly on the corn batter, then put the corn flour into the rice cooker, plug it in, and choose the cake making mode. In about 40 minutes, the corn cake will be ready. Open the lid of the rice cooker, and a smell of corn comes to my face, making the tortillas steamed more fragrant.

In the production process, we must pay attention to the ratio of corn flour to white flour. Too much corn flour will cause low bulkiness, so be sure to pay attention to a small amount of corn flour. In addition, the lid must not be opened when steaming. After steaming, it is best to wait for a few minutes before opening the lid to avoid retraction.