How to make milk-flavored corn tortillas

Our roadside stalls, markets, and supermarkets sell various staple foods, and yeast corn tortillas are very popular. However, the corn tortillas sold generally use coarser corn flour, with or without white flour, and taste a bit rough. They are made with baking powder that ferments quickly (of course, not aluminum-free baking powder). Moreover, a large pot of batter is exposed to the dusty air, which makes people lose their appetite~~

It is more hygienic to choose to make it yourself, and it is better to put it in regardless of the cost. Thin corn flour can be made more beautiful by using milk to enhance the flavor, which will make people feel happy when eating it. The corn tortillas made in this way are fragrant, soft and milky, and very delicious~~

1. Put cornmeal (called corn flour in the Northeast) and white flour into a basin and mix well

2. Put the yeast powder into a bowl and pour in warm milk (just a little warm, It should not be too hot to avoid scalding the yeast to death. You can also use warm water to dissolve it

3. Pour the yeast (it doesn’t matter if you have more yeast powder, it can speed up the fermentation) and milk liquid into the basin and mix. Mix well, then add 25 grams of white sugar (slightly sweet, you can add it according to your preference) and mix well

4. The mixed batter will be a slightly fluid and thick batter, cover the well-mixed batter Let it ferment in a warm place. The time depends on the temperature. I put it under the sunshine on the windowsill and it fermented in about half an hour.

5. Wait until there are bubbles on the surface of the batter and the batter has slightly expanded. When it rises, it is fermented

6. Stir the batter with a spoon and you will see a lot of bubbles. As shown in the picture, this state is just right. If you forget to ferment for too long, you will smell If it smells sour, you can use your fingers to pinch a small amount of edible alkali, add a little hydration, mix it into the batter to neutralize the sourness of the batter

7. Heat the pan and add a thin layer of cooking oil. , take a spoonful of the fermented batter into the pot with a small spoon and use the back of the spoon to gently push it around to form a round cake. You can make several at a time, but there is a certain gap between the cakes. Leave a gap to avoid sticking. You can also add more batter at a time to make pancakes as big as the pot. Cut them into pieces and eat them after they are cooked. It is easier

8. Use medium or medium heat (according to your preference) Depending on your stove, you cannot use high heat to avoid burning.) Fry both sides with a little oil until golden brown. There are pores inside the cake and it will be very soft. You can spread it with cheese or jam when making breakfast. It is very delicious (you can make a large plate with about 15 to 18 tortillas about 6 to 7 cm in diameter)