2. Half of the old cornmeal is scalded with boiling water and mixed with chopsticks to form large lumps.
3: Mix the other half of the old cornmeal with cold water and mix with chopsticks to form big lumps.
4. Use chopsticks to mix all the cornmeal into lumps, grab a ball of cornmeal and knead it with your hands.
5, the old cornmeal is not gluten, live pure old cornmeal, press, turn, knead techniques live into dough.
6, cornmeal live, cover the end of the lid to a warm place to ferment, because did not add baking powder, yeast, and did not add sugar, so the fermentation time is longer, to 8 ~ 10 hours.
7, 8 hours to, corn dough volume change is not too obvious, just the dough becomes more loose, soft, pull up a piece of dough can smell a faint sour flavor.
8. Take 2 grams of cooking soda and pour it into a tablespoon of warm water. If you don't mind the faintly sour taste of cornmeal, you can skip the lye. Dip your hand in the alkaline water and add it to the dough, and be careful to knead it well. If you don't knead it well, you'll get brown dots on your tortillas, so knead it for a while after you add the alkaline water.
9, pan brush oil, preheat on low heat.
10, prepare half a bowl of water, hands dipped in water to prevent sticking, grab a ball of cornmeal, two hands back and forth, ball into a mango-like embryo; slowly flipping the wrist, palm down, embryo into the pot.
11, cover the pot with a lid and grill the tortillas over high heat.
12, bake for two minutes and then push the bottom of the tortilla with a wooden spatula, if you can push it means that the rice cracker is set. Receive a bowl of water, pour it into the pot along the sides of the pot, cover the lid of the pot over medium heat to dry out the water, cover for 10 minutes and then open the lid of the pot.
13, golden tortillas out of the pot.