Cornmeal tortillas seem to be more common in some northern restaurants, especially in the Northeast, is considered to be a healthy staple of coarse grain as a selling point. A well-done tortilla is still very fluffy and delicious, even without adding too much sugar, the natural grain brings a slight sweetness that makes it possible to chew more and more flavorful.

The key to fluffy corn tortillas is to have "gas" inside them so that they are fluffy and soft. According to the different ways we make it fluffy, there are about two production ideas: one is the Northeast style of rustic rough type, one is sweet and fluffy fresh type, here we are talking about.

--Northeastern style corn cakes--

Preparation materials: 200 grams of cornmeal, 200 grams of flour, 4 grams of yeast, 200 milliliters of milk, 15 grams of sugar, water and oil in moderation.

Making steps:

First we will mix the flour and cornstarch sifted separately, and then add sugar into a simple mix, followed by milk and yeast, then start kneading (if the milk with hot water ahead of time slightly scalded to about 40 degrees Celsius, you can accelerate the fermentation speed);

We will be fully kneaded and evenly kneaded, and then covered with a damp cloth and placed in a warm place! The tortillas will then be turned around and fried over low heat;

After the bottom of the tortilla is golden brown in the center of the pan, use a spatula and chopsticks to switch each tortilla inside and out so that the bottom is evenly cooked. (This biscuit-like bottom would be great for dipping some stew into!)

Related questions:

1. Didn't I say "cornmeal biscuits"? Why do you add white flour and milk?

A: The white flour and milk are added to make the cornmeal tortillas more delicious, and aside from some personal emotional memories of the food, very few people find plain cornmeal tortillas tasty. My parents and their parents used to eat cornmeal tortillas when they were kids, as well as some of my elders when they were younger, but not because they tasted better than pasta made with white flour, but because they didn't have a choice back then. And we have that choice now, so the taste and flavor improved by adding white flour and milk is better.

2. What is the main point of "fluffy and delicious" in this recipe?

Answer: Like many other pasta dishes, the "fluffy" texture of this recipe comes mainly from the fermentation of the yeast, which can also be done with old pasta fertilizer, but the fermentation is too difficult to control. It is also possible to use baking soda or baking powder, which is much more time efficient, but with some nutritional losses. Anyway, the "fluffy" texture in this idea comes from the gases produced by the fermentation, which expand during the heating process, giving the tortillas their fluffy, flavorful texture.

3. Why do I need to add water halfway through frying?

A: If the tortillas are to be fluffy, they can't be too thin, or else they'll come out as cornmeal cookies. And thicker pancakes will inevitably be relatively not so easy to fry through fried, so we need to add water in to complement this cooking process, with water vapor and bottom heating at the same time to make the tortilla cooked as soon as possible. However, it is best to wait for the bottom of the frying golden yellow stereotypes before adding boiling water into it, so that you can save cooking time, the bottom will not be soaked with water "floating bag".