Method/steps of fried tortillas

1. Put cornmeal: soybean flour: white flour into a basin in a ratio of 5:1:1; 2. Add appropriate amount of sugar and Baking soda; 3. Add warm milk in batches and knead the dough; 4. Knead into a smooth dough;

5. Heat the pot, add a little oil, and brush the oil evenly across the bottom of the pot; 6 . Press an appropriate amount of corn dough flatly into the pot; 7. Add an appropriate amount of water and cover the pot; 8. When water vapor comes out of the pot, uncover the lid after two minutes, turn to low heat, and fry slowly until When the bottom is golden brown, it is ready to be taken out of the pan;

9. The hot and fragrant tortillas are ready, and the milky aroma can still be smelled when the tortillas are hot.

Notes

1. The proportion of flour is very important. According to the ratio of corn flour: soybean flour: white flour, the ratio is 5:1:1; adding soybean flour when kneading can make the corn The cake is softer.

2. Add sugar according to personal taste, and use a small spoonful of baking soda. Do not add too much;

3. Use warm milk when making dough to allow the baking soda to rise as quickly as possible. To be effective, add the amount of water that will not stick to your hands;

4. There is no need to wake up, just put a small amount of oil in the pan directly, so that the fried tortillas will not scratch the pan;

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5. Adding an appropriate amount of water when frying will not only facilitate the maturation, but also make the tortillas softer and puffier;

6. When frying, pay attention to uncovering the lid two minutes after the water vapor comes up. You can also judge by the sound that the water inside has dried up before uncovering it and frying slowly over low heat until the bottom is browned.