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. Don't they say "cornmeal crackers"? Why do you add white flour and milk?
A: The white flour and milk are added to make the cornmeal pancakes tastier, and aside from some personal emotional memories of the food, very few people find plain cornmeal pancakes 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 were 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 you want to make the tortillas fluffy, you can't make them too thin, or else they'll just 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 until the bottom of the frying golden brown shape before adding boiling water, so as to save cooking time, the bottom of the water will not be soaked "floating bag".
--Fresh style corn muffins--
Preparation materials: 100 grams of cornmeal, 100 grams of flour, 150 milliliters of milk, 2 eggs, 15 grams of sugar, 20 milliliters of corn oil
Preparation Steps:
First we separate the egg whites and yolks, then put the yolks, corn oil and milk into a large bowl and mix well, then add the cornstarch and flour sifted into it and mix it into a thin, soft and fluid batter;
Egg whites are put in another large bowl and beaten with a manual or electric whisk until dry foam (i.e., the whisk can see a firm, thicker surface on top of it when you pick it up).
Then mix the whipped egg whites into the egg yolk milk batter in two or three batches, gently tossing the mixture rather than whisking it with chopsticks or a whisk;
The non-stick sauté pan was heated up on high heat. The bottom of the stereotypes, the surrounding slightly bubbly like, you can turn over, the other side is also heated to stereotypes is basically cooked.
Answer: Sifting is mainly to avoid different degrees of lumps of flour caused by long storage, moisture and other reasons, or impurities, insects mixed into it. This can make a variety of flour mixed more evenly, the final product has a more delicate, soft texture, the production process is also half the effort, safe and secure.
2. What is the key to the "fluffiness" of this practice?
Answer: As we mentioned earlier, the "fluffiness" of the tortilla comes from the gas in it, and this practice does not add yeast, baking powder and so on, there is no fermentation problem, so that it is "fluffy" gas comes from the whipped egg whites. The gas that makes it "fluffy" comes from the whipped egg whites. Egg whites are very viscous, and during the whipping process, they mix with air and turn into small air bubbles, which is why we see the whipped egg whites as a fine white color. And when we fold these egg whites into the yolk-milk batter, we get corn muffin ingredients that are filled with gas inside, and when heated these bubbles expand, the protein and starchy substances solidify, and you get fluffy, delicious corn cakes. That's why it's important to gently fold the whipped egg whites into the batter; if you do it too roughly and too often it will defoam and lose its gas, and the tortilla won't be fluffy.
3. What are some other important points to note about this practice?
A: Make sure to use a non-stick skillet and that the batter is fluid. This practice does not require additional frying in oil, otherwise the temperature would be too high and the tortillas would scorch and dry out, so it's just a matter of using a non-stick pan. The liquidity of the batter is also very important, too thick cake will be hard, too thin will not be shaped, so the thicker with a little liquidity is the best state.
The above on this time on the production of fluffy corn cake content, barely a Chinese and a Western style, I do not know which flavor you like?