Soy Flour Tortillas

Name: Soy Flour Tortillas
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g Soybean Noodles; 70g boiling water; 80g Cornmeal; 1g baking soda

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Flatten the previous Wowotou dough and fry it in a pan over a low heat to create a layer of crispy rice. Is it just the rural tortilla in your impression? There should be no soybean noodles in that kind of cake, right? Because the taste is too coarse. But the scent of the cornmeal burned in is reminiscent, although the impression is already very light, so light that people doubt whether it ever existed.
Maybe it's because of the soybean noodles, maybe it's the hot noodles, this cake doesn't have much coarse texture as the impression. And this head is too mini, obviously can't find the rough appearance of the country. It's the bottom of that layer of burnt fragrance, it seems that there are some memories back. . .

Ingredients

Soy Flour Tortillas

1. Ingredients: 40 grams of soybean noodles, 80 grams of cornmeal, 70 grams of boiling water, 1 gram of baking soda

2. Pour all the powder into a bowl and mix well.

3. Stir while pouring in boiling water.

4. All the flour forms into a dough,

5. Knead into a uniform dough.

6. Divide into 5 equal parts.

7. Round,

8. Press into a pie.

9. Heat the pan and brush with a little oil.

10. Put in tortillas and heat on medium-low heat for 3 minutes.

11. Pour in an appropriate amount of water to cover the bottom of the tortilla.

12. Cover and simmer for 10-15 minutes

13. The water is dry and uncover, the cakes are cooked and put off the heat.

14. Burnt brown rice crusts at the bottom.

15. Out of the pot.

Tips:
When the noodles are blanched with boiling water, the tortillas are relatively soft.
When adding water for frying, you need to increase or decrease the water consumption according to the size of the tortilla.
If the tortillas are still immature after the water dries, add water to fry.