Creamy corn tortillas
Fine cornmeal 300g | flour 150g |
sugar 70 grams (according to your own preferences) | Yeast 3 grams of yeast |
Milk/Water About 400 grams, depending on the consistency | Baking powder 3 grams |
Eggs 3 | Oil 5 grams |
Milk powder 10 grams according to your own situation |
Step 1
Pour cornmeal and flour into the mixture at a ratio of 1:1 or 2:1. Add eggs, yeast, sugar, baking powder, milk and oil and stir into a paste. When making the paste, don't add the milk all at once. Add half of it first and make it thick, then pour in the remaining half. (There is another situation. You can blanch the cornmeal in hot water, which will make the cornmeal more fragrant. After blanching, be sure to let it cool before adding yeast)Step 2
You can also shorten the time by letting it rise for 1 hour. Batter that takes longer to rest will have a softer and softer texture. If you make it in the morning, you can also cook it in the evening and put it in the refrigerator to bake it directly the next day. The awakened batter must be stirred to remove the gas from the batter. You can also add some raisinsStep 3
The bottom heat of the pan is 150, add less oil, and use a cooking spoon to spread "br8" src="https://cp1.douguo.com/upload/caiku/0/d/5/200_0d2f157ccd206f832fbb21ae59747ac5.jpg" alt="(Breakfast) Milky Corn Pancakes Recipe Illustration 4" />Step 4
You can add some bean paste and jam according to your own preferences, which is nutritious and healthy.Step 5
Have you learned it? If there is a better way, we can discuss it together, learn from each other and make progress together. Creamy corn tortilla cooking tipsStrictly control the temperature and baking time, because coloring is faster
The proportion is not fixed and can be adjusted according to your own family situation and your own understanding (for example, if the elderly at home eat it, you can add no or less sugar)