Milk and Egg Tacos

2024-06-30 05:39:44  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

White sugar ( 20g )
Corn flour ( 50g )
Ordinary flour ( 50g )
Eggs ( 1 )
Milk ( 150g )
Baking powder ( 2g )

How to make milk and egg tortillas

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    1.Weigh the material.Put 50g each of corn flour and flour in a bowl, knock 1 egg into the bowl, and 20g sugar.

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    2. Add sugar and baking powder to the flour basin, stir well, and then add milk While stirring.

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    3. Stir until the batter becomes thick and sticky.Stop adding milk, because the flour brand Different water absorption properties are different, so the amount of milk is not absolute.The best way is to add it while stirring.

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    4. Use a whisk to beat the whole egg liquid until the eggs drip when you lift the whisk.As long as the liquid lines don’t disappear immediately.(There is no need to separate the egg white and egg yolk.)

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    5.Add the beaten egg liquid and pour it into the batter.

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    6. Mix well until there are no particles and a smooth batter.The batter should be so thin and thick that when you scoop it up with a spoon and pour it down, the batter can just form an uninterrupted line.

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    7. The pan is slightly hot, use a spoon to scoop a spoonful of batter and pour it vertically, shaking it easily The pan forms the batter into a round shape.Fry over low heat.

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    8. Fry over low heat until it bubbles slightly, then turn over and fry again..

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    9. Complete all the batter, and you can probably fry about a dozen.

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    10. Soft and delicious, with rich corn and milk aroma!

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    11. Beautiful!

Tips

The batter mixed with corn flour has no gluten, so you need to turn it slowly when frying to prevent the cake from breaking.
I would like to emphasize again that the amount of milk is not necessarily the amount given in the recipe.I put the basin on the scale and poured the milk while stirring until the batter became thick and then stopped adding milk.At this time, the amount was 150g..
In short, just add it until the batter is very sticky and like mud.
In addition, there is nothing special to pay attention to when mixing the egg liquid with the batter after beating, and you don’t have to worry about defoaming, because I have done it at least five or six times, whether it is stirring like a hurricane or stirring in circles, The pancakes that came out in the end were very soft.

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