I'm a corn enthusiast. I love corn very much. My mother loves it even more
Last night, she ate 3 small bars of corn, and then she reached it. She lay on the bed for a long time with a sore stomach ~
O(④_④)O~ Dad couldn't beat him. He ate 2 sticks, and I also ate 2 sticks.
(*^__^*) Hehe... a family of corn owners
The weather is so hot, and I'm at home during the summer vacation, so I'll make dinner ~ I cooked white millet porridge (I went to the supermarket today and bought it for the first time I saw white millet. I don't know if it's delicious. I'll give you feedback tomorrow), I'll have some more corncakes, um... nutritious and healthy
Okay, I'll cut the crap
tortillas
By LeraMurphy
Recipe Recommendations
- cornmeal 50g
- white flour 30g
- white porridge 30g
- milk powder 10g
- sugar appropriate amount
- butter 10g
- milk fragrance
- fried
- ten minutes
- simple
Steps for tortillas
1
Corn, poke corn kernels for use, I used half a stick
2
The poked corn kernels are just part of it. I'm in a hurry to take pictures. O(④_④)O haha ~
3
Stir together the corn flour, white flour, porridge made with a grinder, milk powder, and white sugar
4
Put butter in the pan and open fire...
5
Come with a long-term perspective
6
Use a small spoon to scoop a spoonful into the oil pan and fry it until done over low heat
7
2 minutes, it's okay to serve the pot and platetortillas Make Tips
I added sweet baking powder to the batter so the corn cakes turn out crispier. When frying with porridge, the thick center becomes chewy while the edges stay crispy—the texture is simply amazing.