Creamy corn tortillas

Overview

Today I will share with you how to make milky corn tortillas that my family often makes. Many people say that the corn tortillas are fishy, bitter and unpalatable. So what secrets do you need to master to make the corn tortillas soft, sweet and delicious? If you want to make corn tortillas with a delicate texture and no bitter taste, you only need to use this step wisely, without adding a drop of water or a drop of oil. The tortillas will be fragrant and soft and the children can't get enough of them. It saves a lot of time during breakfast. My baby said that the tortillas made by her mother have the sweetness of biscuits and cakes. In daily life, you can also find ways to make more corn-containing staple foods, which are good for the elderly and children at home. The fat and protein in corn have high nutritional value for children in the growing period. Elderly people usually eat more food made from corn, which can delay aging.

Tags

• staple food
• pasta
• home cooking
• breakfast
• baking powder
• cornmeal
• frosting
• wooden eggs
• milk

Ingredients

Steps

1. 1 First, let’s prepare the ingredients needed for this “milk-flavored corn cake”: prepare an appropriate amount of cornmeal, as long as it is not corn grits with too large particles, or cornmeal as thick as usual for making porridge; this soft cake has a rich taste because it does not add a drop of water, and the diluted liquid can be ordinary pure milk. ; One hard-boiled egg, and the same goes for ordinary eggs; Sweet corn tortillas naturally require sugar. The leftover icing from home-made cakes melts better. If there is no icing, use soft white sugar. The grainy texture of white sugar is not easy to melt and is not recommended. Finally, add a little baking powder to increase the softness and fluffiness of the corn tortillas.

   

2. 2 Let’s deal with the cornmeal first, because not all cornmeal is suitable for making this milky tortilla. My cornmeal is not very fine, but contains a lot of grainy corn grits. This kind of cornmeal is suitable for making porridge, and the corn grits are more fragrant and chewy. However, when you use this kind of cornmeal to make soft cakes, the texture will be thicker, so you need to add another step. Friends who have soymilk machines at home have this small sieve for filtering. Use the small sieve to filter out the cornmeal and divide it into two parts: filter out the granular corn residue and keep it for porridge, and use the fine cornmeal to make today's milky corn cake.

   

3. 3 Crack an egg into the finely filtered corn flour. You don't have to go through so many complicated and tedious processes for breakfast. You don't have to separate the egg whites and yolks before beating them, and you don't have to wait for so long for baking powder. Add baking powder directly to help ferment quickly, and the tortillas produced in this way will be softer and more fragrant. Finally, add icing sugar to adjust the flavor you like, and you can eat it directly after it is cooked.

   

4. 4 Put all the main ingredients and auxiliary ingredients in the corn flour bowl. Finally, dilute it with pure milk and stir evenly with chopsticks. Try to fully mix the corn flour and milk into a smooth batter. If the batter is too thick, the pancake will taste hard, and if the batter is too thin, it will be difficult to shape the pancake.

   

5. 5 Heat a pan over medium-low heat and slowly pour the cornmeal batter into the pan one by one with a spoon. Try to make the portions even so that the tortillas spread out will not be too big or too thick. It is best to use a flat-bottomed non-stick pan to make this creamy tortilla, so that the bottom of the pan will not stick to the pan without adding a drop of oil. If you don’t have a frying pan at home, you need to put a little cooking oil to prevent sticking.

   

6. 6 As the temperature of the bottom of the pot rises, you will soon find many small honeycomb-shaped pores popping up on the tortillas. Because I am making thin pancakes, it is simple and time-saving and easy to cook. This state shows that the heat of the bottom of the pot has solidified the polenta. At this time, you can use a spatula to turn the tortillas over.

   

7. 7 Use a spatula to flip the tortilla with seven holes to the bottom of the pot. You will find that the side just now has an attractive golden brown color. Fry both sides until golden brown and turn off the heat. In this way, spread the remaining batter into sweet tortillas. I cook it for children, so I bake it more cartoonishly. If your family is in a hurry to eat, you can pour a little more corn paste at a time according to the size of the bottom of the pot, bake the tortilla to a larger diameter, and then use a knife to cut it into a size suitable for eating. This can save a lot of time.

   

8. 8 The soft and golden milk-flavored corn cakes are ready. They smell rich in milk and have a sweet corn aroma without any bitter smell. How is it? Doesn’t the method look super simple? As smart as you are, you can figure it out at a glance. If you have time, take a few minutes to make a love-brand "milk-flavored corn cake" for your family! No matter how simple a dish is, it will become more delicious when soaked with the taste of love!