How to make cornmeal cakes soft

Many people find that when they make cornmeal pancakes, the pancakes are very hard and dry, and do not taste good at all. In fact, this is mainly because they are not made well and they have not understood some of the techniques of making cornmeal pancakes. To make good cornmeal pancakes, you must first pay attention to kneading the dough. Add a proper amount of hot water, preferably half hot water and half cold water. This will ensure that the cornmeal pancakes are relatively soft. In addition, add a proper amount of white sugar, the effect will be better.

The key to making corn tortillas soft and sweet is to scald the dough

raw material:

100 grams of fine corn flour, 50 grams of soybean flour, and 50 grams of wheat flour.

Excipients:

20 grams of white sugar, 20 grams of dates, appropriate amount of oil, 100 grams of boiling water, 50 grams of warm water (about 30 degrees), and 3 grams of yeast.

Steps:

1. Slowly pour the boiling water that has just come to a boil into the cornmeal, stirring the cornmeal with chopsticks while pouring. After pouring the boiling water and stirring evenly, let it cool slightly for a while.

2. Add the prepared soybean flour, wheat flour and white sugar into the corn flour and mix well. When it is no longer hot, add yeast powder and mix well.

3. Remove the core of the jujube and cut it into fine powder. Put it in a basin, pour in warm water at about 30 degrees, knead the mixture into a soft dough, cover it with plastic wrap and let the dough ferment.

4. When the dough has fermented to about twice its size, take it out and knead it evenly, make it into a cake base, cover it with plastic wrap and ferment it for a second time for more than 20 minutes.

5. Brush a layer of oil on the electric baking pan, start heating, put in the dough and fry until it expands, then fry until both sides are golden brown before removing from the pan.

Additional notes:

1. To make the corn tortillas soft and sweet, blanching the dough with boiling water is an essential key step. The boiling water should be freshly boiled water.

2. Since cornmeal has a strong ability to absorb water, it is better to use a little more boiling water, not necessarily just 100 grams.

3. The role of red dates in this tortilla is to provide sweetness. You can replace it with brown sugar or other sugar.

4. The finished corn tortillas are sweet and soft. They can not only be used as a staple food, but are also great as breakfast cakes and are very good for cleansing the intestines.

5. Adding soybean flour and wheat flour can not only improve the taste of tortillas, but also make the nutritional combination richer and more comprehensive, making the nutrients balanced and complementary, and improving the absorption and utilization rate.

6. If you plan to make and eat it for breakfast, you can knead the dough the night before, let it rise a little, and then put it in the refrigerator to ferment. It will be fermented when you wake up the next morning.