Carrot Tortillas
1.
Use warm water to mix corn flour, soybean flour, millet flour, and yeast powder into a porridge shape. Stir well. Wake up for 10 minutes.
2.
Wash the carrots. I am used to peeling them.
3.
Use a wire grater to make carrot puree.
4.
Add the carrot paste to the batter and mix well.
5.
Heat the pan, pour in a little oil, rub the oil evenly on the bottom of the pan with kitchen paper, and just use a thin layer. The oil is mostly fried, and it is easy to stick to the bottom.
6.
Change the spoon for the soup, and scoop a spoonful of batter into the pot. (One tablespoon for one small cake)
7.
Cover the pot and let the heat light down the whole time. When the pot is "sweating" when the lid is opened, give the back of the cake. It took 4 or 5 minutes for this side, I guess I didn't look at the watch.
8.
Cover the pan for about 2 minutes, and the cakes will mature.
Tips:
1. I only made 3 small biscuits, and do more to increase various categories in proportion.
Corn noodles: Soy bean noodles: Millet noodles = 1:1:1, but the taste of corn noodles will be hard.
2. I only made 1 small cake at a time for taking pictures. If I don't care about the shape, I can make 3 to 4 small cakes in a pot.
3. A low heat is required throughout the process, and a lid must be used. The lid of the pot can hold the water vapor, firstly to accelerate the ripening, and secondly, the cakes are made soft.
4. The batter should be porridge-like, which can flow when poured with a spoon. The biscuits are too thick and don't cook well.
