Milk tacos
By VicentaLakin
Pancakes, easy hands and sweetness are the most common staple food for every family. I like to put some coarse food in the paste, whole wheat, black wheat, soybeans, corn powder. Wait, wait, wait, wait, wait, wait, wait. This is a popular little cake for my family today. The flour is mainly corn flour and milk is used instead of water. And it's made in gold and yellow, and it's soft, it's strong corn and it's milk, it's both in color and taste
Recipe Recommendations
Steps for Milk tacos
1
Put corn flour, plain flour, salt, dry-cut yeasts together in the basin, noting that salt and yeasts cannot be directly exposed. If you want sugar, you can join in at this point
2
Gradually add milk and mix it up until the material is fully modulated, becomes dense and can move slightly. (b) Covering the film and fermenting the base in warmth
3
In about 30 minutes, the pasta expands and the surface ends with many bubble holes in the base of fermentation
4
Smuggle it down with chopsticks, creating a lot of bubbles. At this point, you can smell it. The paste is slightly sour. If the taste is sour, it may be overheaded, so that a small edible alkaline can be evenly mixed in the noodle
5
And a layer of thin oil shall be coated with untaught pots, and the small fire shall be heated. Then take a spoon paste, pour it into the pot and turn it into a circle. I use a spoon for soup at home. Just a spoon
6
The small and medium fire heats about 30 seconds to 1 minute, with many bubbles on the face of the pasta and bubbles breaking. Lightly push pasta along the edges with pot shovels, which can be moved easily and then flipped
7
After turning over, you can make a pot if you're going to heat it up for 20-30 seconds. When you're out of the pot, you can put it on empty dryer. Eat as you like, with honey, syrup, jam or salty sauce。Milk tacos Make Tips
1. If the room temperature is very low, you can first dissolve the yeast powder in warm milk to activate the yeast. If the room temperature is too high, you can use iced milk;
2. Coarse grain flour generally has larger particles, so the dough will not be very sticky. This cornbread will not form a ball in the end, but will have a thick batter consistency;
3. When fermenting the dough, be careful not to over-ferment;
4. You can also add dried fruits or nuts to the batter according to your own preference.