Creamy corn cake

Today I will tell you how to make milky corn tortillas. It looks delicious, but the method is actually very simple:

Introduction to Milky Corn Bread

Delicious milky corn tortillas, soft and milky, can be used as breakfast or staple food, babies also like to eat them~

Ingredients for milky corn tortillas

125g cornmeal 50g flour

25g milk powder 1 egg

Sugar as needed Yeast as needed

Warm water

How to make corn tortillas

1. Dissolve appropriate amount of yeast in warm water and mix well

2. Put cornmeal, flour and milk powder into a large container and mix well. Then add beaten egg liquid, sugar, yeast water and appropriate amount of warm water to make a batter.

3. After the batter is mixed, put it aside and let it rise for 20-30 minutes until many small bubbles appear on the surface of the batter. Then you can use it to make pancakes.

4. Put a thin layer of oil in the pan, heat it up, scoop in a proper amount of batter with a spoon, spread it into a round pancake, fry one side until it is browned, then turn it over and it is done when both sides are golden brown. Sugar is added to the pancake, so it will burn easily if the fire is too high.

Corn recipe recommendation: Milky corn tortilla

Ingredients: 150g corn flour (called corn flour in Northeast China) 50g white flour

250g milk (warm water is also acceptable) 5g yeast powder (it doesn’t matter if you use more yeast powder, it can speed up the fermentation process)

25g white sugar (slightly sweet, you can add more according to your preference)

practice

1.Put cornmeal and white flour into a bowl and mix well

2. Put the yeast powder in a bowl and add warm milk (just warm enough, not too hot to prevent the yeast from being scalded) to dissolve.

3. Pour the yeast and milk liquid into the basin and mix well, then add the sugar and mix well.

4. The mixed batter is a thick batter with a little fluidity. Cover the mixed batter and place it in a warm place to ferment. The time depends on the temperature. I put it in the sunshine on the windowsill and it fermented in about half an hour.

5. Wait until bubbles appear on the surface of the batter and the batter is slightly puffed up, then it is fermented.

6. Stir the batter with a spoon and you can see a lot of bubbles, as shown in the picture. This state is just right. If you forget that the fermentation time is too long and it smells sour, you can pinch a small amount of edible alkali with your fingers, add a little water to dissolve it and mix it into the batter to neutralize the sour taste of the batter.

7. Heat a frying pan and add a thin layer of cooking oil. Use a small spoon to scoop a spoonful of the fermented batter into the pan and gently push it around with the back of the spoon to make a small round pancake. You can make several at a time, but there must be space between the pancakes to prevent them from sticking. You can also put more batter at a time to make a pancake as big as the pan. After it is cooked, cut it into pieces and eat it. It is simpler.

8. Use medium or medium-low heat (depending on the stove at home, do not use high heat to avoid burning) to fry both sides with a little oil until golden brown.

Tips

The inside of the cake is very soft and has air holes. You can spread cheese or jam on it for breakfast, which is very delicious.