Coarse tacos
By VicentaLakin
Recipe Recommendations
- fine cornmeal appropriate amount
- white flour appropriate amount
- yeast a little
- salt a little
- edible oil a little
- salty fragrance
- steamed
- ten minutes
- ordinary
Steps for Coarse tacos
1
And the good noodles, the gills are twice as big as the old ones。
2
Take out the noodle vents and sort out the strips。
3
It's a face。
4
It's a flat layer of oil and a little salt。
5
Left to right (or right to left)。
6
Roll it up and flatten it。
7
Cut into a flat segment。
8
Put the two sides together, press the middle with chopsticks, stretch both ends of the face with both hands, twist the left hand to the left, and the right hand to the right, and circle around the thumb, and squeeze the bottom。
9
A good varnish cover for ten minutes。
10
Cold water boilers, water steams for 10 minutes, fire is off, and the boilers are ready for five minutes。
11
A soft coarse bouquet, which is good and goodCoarse tacos Make Tips
One, the corn paste must be burned with hot water so that it tastes good and digests. 2. The corn face is cooled (just as long as the temperature is not hot), then mixed with the white face, with yeast and smoothed noodles. 3 - The sugar is placed in flour, which accelerates the fermentation, as it pleases, or is not released。