Fried Tortilla

Fried Tortilla

1. Put the corn flour: soybean flour: white flour into the basin according to the ratio of 5:1:1;

2. Add appropriate amount of sugar and baking soda;

3. Add warm milk and noodles in portions, and mix into a smooth dough;

4. Heat the pot, add a little oil, and evenly brush the bottom of the pot;

5. Press appropriate amount of corn dough into the pot;

6. Add appropriate amount of water and cover the pot;

7. When steam comes out of the pot, remove the lid after two minutes, turn to a low heat, and slowly fry until the bottom is golden and ready to be out of the pot;

8. When it is hot, the fragrant tortillas are ready, and the tortillas can still smell the milk when it is hot.

Tips:

1. The ratio of kneading noodles is very important, according to the ratio of cornmeal: soybean noodles: white noodles is 5:1:1; adding soybean noodles when kneading the noodles can make the tortillas softer.

2. Add sugar according to personal taste, baking soda is a teaspoon, don't add too much;

3. Use warm milk when kneading the noodles to make the baking soda take effect as soon as possible. The amount of water added is not sticky to your hands;

4. No need to wake up, put a small amount of oil directly into the pan, so that the fried tortillas will not be cooked;

5. Add proper amount of water when frying, which is not only more conducive to maturity, but also makes the tortilla softer and bulkier;

6. When frying, you can pay attention to uncover the lid two minutes after the water vapor comes up, or you can judge by the sound that the water inside is dry, and then uncover the lid and fry slowly until the bottom surface is browned.