How to make cornmeal pancakes

Corn flour pancakes seem to be more common in some northern restaurants, especially in Northeastern restaurants. They are considered a healthy staple food with coarse and fine grains as their selling point. The well-made corn tortillas are still very soft and delicious. Even if you don't add too much sugar, the slight sweetness brought by natural grains will make people chew more and more delicious.

The key to making tortillas soft and delicious is to have "gas" inside them, so that they will be fluffy and soft. Depending on how we make it soft, there are roughly two production ideas: one is the Northeastern style rustic and rough type, and the other is the sweet, soft and fresh type. Let’s talk about them separately below.

——Northeast style corn cake——

Preparation materials: 200 grams of corn flour, 200 grams of flour, 4 grams of yeast, 200 ml of milk, 15 grams of sugar, appropriate amount of water and oil .

Preparation steps:

First, we sift and mix the flour and corn flour separately, then add the sugar and mix briefly, then add the milk and yeast, and then start kneading the dough (if If you scald the milk with hot water to about 40 degrees in advance, you can speed up the fermentation);

Knead the dough fully and evenly, then cover it with a damp cloth and leave it to ferment in a warm place for about 40 minutes. Ferment for 1 hour, depending on the specific temperature, until the dough expands to about 2 times;

Take out the dough and knead it slightly until it becomes a long strip, then cut it into 5 pieces When it reaches 6 portions, slightly pull and press it into an oval cake shape and set aside;

Heat a larger pan with an appropriate amount of oil, shake the pan to moisten the bottom of the pan, put the corn tortillas in a circle and start low heat Fry;

After the bottom of the pancake in the center of the pot is golden, use a spatula and chopsticks to assist in changing the inside and outside of each pancake so that the bottom of the pancake is fried evenly. About 1 or 2 minutes after the replacement, pour a little hot water in the middle of the pot, quickly cover the pot and simmer over low heat until the amount of water is less than half of the pancake;

Wait until the heat is low. Slowly fry the water until the corn tortillas are almost cooked. In this half-fried and half-steamed method, you get a cornmeal tortilla that is soft and delicious on the top and crispy and fragrant on the bottom. (This biscuit is like a base for dipping some stew soup. It’s so delicious!)

Related questions:

1. Doesn’t it mean “cornmeal pancake”? ? Why do you need to add white flour and milk?

Answer: White flour and milk are added to make cornmeal pancakes more delicious. Except for some personal emotional memories about food, few people will find pure cornmeal pancakes delicious. When my parents were young, and some of my elders were young, they often ate cornmeal pancakes, not because cornmeal pancakes were more delicious than white flour pasta, but because they had no choice at that time. And we now have the conditions for this choice, so adding white flour and milk to improve the taste and flavor is better.

2. What is the key point of "soft and delicious" in this method?

Answer: Like many other pastas, the "soft" texture of this method mainly comes from the fermentation of yeast. In fact, you can also use old flour fertilizer to make it, but the fermentation is too difficult to control. In the same way, you can also use baking soda or baking powder, which is relatively more time-saving, but there is a slight loss in nutrition. In short, the "soft" texture in this recipe comes from the gases produced by fermentation. These gases will expand during the heating process, giving the tortillas a soft and delicious texture.

3. Why do you need to add water halfway through frying?

Answer: If you want the corn tortillas to be soft, they should not be made too thin, otherwise they will turn out to be cornmeal biscuits. Thicker tortillas will inevitably be less easy to fry, so we need to add water to make up for the cooking process, using water vapor and bottom heating at the same time to make the tortillas cook as quickly as possible. However, it is best to wait until the bottom is golden and set before adding boiling water. This can save cooking time and the bottom will not be soaked in water.

——Fresh style corn muffins——

Preparation materials: 100 grams of corn flour, 100 grams of flour, 150 ml of milk, 2 eggs, 15 grams of sugar, corn oil 20ml

Preparation steps:

First we separate the egg white and egg yolk, then put the egg yolk, corn oil and milk into a large basin and stir evenly, then add the corn flour Sift the flour and add it in, and mix it into a soft and fluid batter;

We put the egg whites in another large bowl and beat them with a manual or electric egg beater until they become dry and foamy. degree (that is, when you pick up the egg beater from it, you can see a relatively strong "small tip" on it);

Then mix the egg whites we have beaten into the egg yolk milk paste in two or three times, This process is carried out in the form of gentle stirring, rather than violent stirring with chopsticks or a whisk;

Heat the non-stick pan over high heat first, then turn to low heat and wait for a while, without adding Pour a spoonful of oil into the pan and heat slowly over low heat. When the bottom is set and the edges are slightly bubbling, you can turn it over and heat the other side until it is set and almost cooked. (If you are afraid that it is not cooked enough, you can use a wooden toothpick to poke the middle. It will be fine if there is no wet batter.)

Related questions:

1. Why is it mentioned as "past" no matter which method is used? screen"?

Answer: The main purpose of sifting is to prevent flour from clumping to varying degrees due to long storage, moisture, etc., or impurities and insects being mixed into it. In this way, various flours can be mixed more evenly, and the final product will have a more delicate and soft texture. The production process will also be more efficient, safe and secure.

2. What is the key to making this recipe "soft and delicious"?

Answer: As we mentioned earlier, the "softness" of tortillas comes from the gas in them. However, this method does not add yeast, baking powder, etc., so there is no fermentation problem, so that Its "soft" gas comes from the egg whites we whipped. Egg white is very sticky, and air will be mixed into it during the beating process, turning into small bubbles wrapped in air, so we see that the beaten egg white is delicate white. And when we stir these egg whites into the egg yolk milk batter, we get the corn muffin ingredients that are filled with gas inside. When heated, these bubbles will expand, and the protein and starch substances will solidify, and we will get a soft and delicious corn muffin. Tacos. This is why the beaten egg whites should be gently folded into the batter. If the movements are too rough and frequent, it will cause defoaming and loss of gas, and the tortillas will not be soft.

3. What other points need to be paid attention to in this approach?

Answer: Be sure to use a non-stick pan, and the batter must have a certain fluidity. This method does not require additional frying, otherwise the temperature will be too high and the tortillas will burn and dry out, so you can only use a non-stick pan. The fluidity of the batter is also very important. If it is too thick, the cake will be hard, and if it is too thin, it will not be shaped. Therefore, the best state is when it is thick and slightly fluid.

The above is about making soft tortillas this time. It can be regarded as two styles, one Chinese and one Western. I don’t know which flavor you like?