Methods/Steps

1. Put the cornmeal: soybean flour: white flour in the ratio of 5:1:1 in the pot; 2. Add the right amount of sugar and baking soda; 3. Add the warm milk and flour in small portions; 4. Make a smooth dough;

5. Heat a pan, add a little oil, and brush the oil evenly all over the bottom of the pan; 6. Put the cornmeal dough into the pan and press it down; 7. Add the water, and cover the lid; 8. When the pan steams up, open the lid for two minutes and then open it.

Note

1. The ratio of cornmeal to flour is very important, mix cornmeal: soybean flour: white flour at a ratio of 5:1:1; adding soybean flour to the flour will make the tortillas softer.

2. Sugar according to personal taste to add, baking soda for a small spoon, do not add too much;

3. and the noodles with warm milk, as soon as possible to let the baking soda effect, add the amount of water for the degree of non-stick hands;

4. Do not need to wake up, directly in the pan into a small amount of oil, so that the fried tortillas do not pick the pan;

5. Frying add the right amount of water, not only more conducive to ripening, but also make the tortilla more fluffy, puffy;

6. Frying you can pay attention to the water vapor comes up after two minutes to uncover, but also through the sound of the inside of the water is dry and not uncovered again and then fry on low heat slowly to the bottom of the caramelized.