How to make corn burritos

Today I will tell you how to make my favorite corn burrito. It is very simple:

Burrito Introduction

This heart-shaped corn cake looks pleasing to the eye and tastes delicious. Its making method is really super simple! No need to knead or let the dough rest. Pour milk into the corn flour, stir, put it in the pan and fry it. It can be eaten in less than ten minutes! The fragrance of corn and milk will definitely make you love it! It is a very good choice to use it for breakfast or afternoon tea!

Corn burrito ingredients

150g corn flour 150ml milk

White sugar

How to make corn burrito

1. Put corn flour and appropriate amount of sugar into a large bowl, pour in milk and mix well; wash and dry the heart-shaped mold for later use

2. Turn on low heat; put oil in the pan, put in the mold, and use a spoon to scoop an appropriate amount of batter into the mold

3. After the tortilla is fried into shape, carefully remove the mold and fry the tortilla until both sides are golden brown and cooked through.

Tips

1. The batter should be thick enough to form an uninterrupted line when you scoop it up with a spoon and pour it down;

2. The corn flour in the batter is easy to settle, so stir the batter a few times before frying each time before scooping it into the pan to prevent the pancakes from being soft and hard;

3. When removing the mold, if the pancake is stuck to the mold, you can use chopsticks to gently press the edge of the pancake and slowly remove the mold, or you can apply a layer of oil on the mold to prevent sticking;

4. When frying, be sure to use a low heat. A high heat will easily cause the surface of the pancake to be burnt while the middle is not cooked.

Corn recipe recommendation: Mini walnut pumpkin cakes

Ingredients: 3 eggs 170g plain flour

Corn flour 40g Pumpkin puree 300g

140g granulated sugar 100g butter

1/3 cup milk 1 teaspoon baking powder

Walnuts

practice

1. Beat eggs and granulated sugar; add melted butter and milk and mix well. Preheat the oven to 170 degrees, bake the walnuts until they are browned, and then break them into pieces.

2. Cut the pumpkin into small pieces, steam it in the microwave for 8-10 minutes, then add it to a food blender and blend it into a puree.

3. Add the beaten pumpkin puree to the egg liquid and mix well.

4. Sift in the mixture of plain flour, corn flour and baking powder and mix well

5. Pour into the mold, sprinkle with chopped walnuts, and bake at 170 degrees for about 15 minutes (until a bamboo stick inserted into the cake comes out clean).