Hi there, welcome to Goose Cuisine.
When it comes to tortillas, many people may think that cornmeal has a really general taste, rough taste and throat, if it is not for nutrition, it will not be eaten. The tortilla I shared today completely subverted my impression of tortillas, with a delicate and fragrant taste, soft and layered, and even my 70-year-old father, who super hated eating tacos, boasted that it was delicious.
Listen to my father said that in the past, only white noodles were eaten during the New Year's Festival, and they usually ate coarse grains such as cornmeal, sweet potato noodles, and soybean noodles. Now that life is better, I often make some tortillas for nutritional reasons. As soon as my dad saw it, he would say, "Hmm, what's the head?" Then he walked away breathlessly without taking a bite. Maybe I was tired of eating at that time, or maybe I felt the pain of my hunger experience. After so much rambling, let's take a look at how my tortillas are made.
【Ingredients required】
1 sprig of fresh corn, 2 eggs, 3g yeast, 400g of regular flour, oil, salt, peppercorn powder, white sesame seeds
【Specific method】
1: First prepare 1 fresh corn and peel off the corn kernels. Beat 2 eggs, put into the wall breaker to squeeze the juice, get about 240g of corn juice, add 3g of yeast and stir until fully dissolved. If there is no wall breaker, it can be rubbed into corn crushes with a wiping board. Cornmeal is not delicious, but fresh corn is delicious, directly using fresh corn juice to make tortillas, both the nutrition of cornmeal, but also has a taste.
2: Add about 400g of ordinary flour in small amounts in parts, stir into dough, knead into a soft and hard dough, cover and ferment to 2 times the size.
3: Knead the exhaust on the board and roll out the rectangular dough. Brush with one layer of oil, sprinkle a layer of pepper powder, salt, and then sprinkle a layer of flour, so that the layering is better. Cut 3 knives on one side, widen the distance of each knife in turn, and then fold up as in the picture, and the edges are kneaded.
4: Use a rolling pin to gently roll out a little thinner, brush a layer of water, sprinkle a layer of white sesame seeds and press firmly. Put the steaming drawer on the steaming drawer for 10 minutes, boil the water pot, steam on high heat for 20 minutes, turn off the heat and simmer for 3 minutes.
5, steamed can be eaten directly, you can also put in the pan to burn until 2 sides of the golden crisp, will be more fragrant. Simple and delicious corn mille-feuille cake is ready, the outer crisp and soft layers of fragrant, delicate and soft without pulling the throat, much more delicious than cornmeal cake. Recommend friends to try it.
That's the end of today's sharing. I am Little Goose, the original author of the field of gastronomy, thank you for reading, your attention, comments, collection, retweets are the greatest encouragement to me. If you don't understand something or have a better way to do it, you can share it with me in the comment area. The food tutorial is updated every day, we will see you tomorrow, bye-bye.