Fried Glutinous Corn Tortillas

Name: Fried Glutinous Corn Tortillas
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Waxy corn kernels; 120g Flour; 50g water; 1 piece egg; 50g Sugar; 7g Baking powder

by Food·Color

4.7 (1)

Favorite

23

Difficulty

Easy

Time

1h

Serving

2

Steamed glutinous corn cake, let’s fry a glutinous corn cake. I don't like frying, so I don't bother to waste a pan. But almost every year, some tortillas are fried during the corn season to satisfy the appetites of the gluttons.
I remember the pasta made of pure waxy corn fried in previous years. The stickiness of glutinous corn is beyond imagination. It is no different from that of glutinous rice. It cannot be formed unless it is completely wrapped in hot oil. Make people embarrassed. Nowadays, for another glutinous corn pancake, add some flour and baking powder. Flour can weaken the stickiness of waxy corn and can be molded without being completely wrapped in hot oil, so you can use less oil. Aluminum-free baking powder can make the noodles rise quickly, form loose pores inside, and taste soft when eating.
The result is as expected, crisp on the outside, soft on the inside, sweet and sweet corn flavor. . . . "

Ingredients

Fried Glutinous Corn Tortillas

1. Ingredients: 250 grams of waxy corn kernels, 120 grams of flour, 50 grams of water, 1 egg, 7 grams of baking powder, 50 grams of sugar.

2. Put the eggs, corn kernels and sugar into the food processor.

3. Beat into a uniform thick paste.

4. Pour into a large bowl.

5. Sift in the flour and baking powder and mix well.

6. Add water.

7. Tune into a thick blur.

8. Pour oil in the pot and heat it up.

9. Take an appropriate amount of batter, put it in the oil, and spread it out.

10. The bottom is golden, turn it over and fry the other side.

11. Golden on both sides, remove and place in a colander to control excess oil.

Tips:
The amount of sugar can be increased or decreased according to your taste.
It is better to add more oil when frying waxy corn tortillas so that the batter should not touch the bottom of the pan after putting it in the batter.
The fire should not be too large when pancakes, to prevent the external coke and internal growth.