Cooking Steps

1. 

   Step1:Prepare a slightly larger mixing basin. Pour cornmeal, flour, eggs, sugar, dry yeast and milk into the basin.

2. 

   Step2:Use chopsticks to roughly mix them into flocs.

3. 

   Step3:Knead the flour into a dough with smooth and non sticky surface, and then put a layer of oil on the bowl. Cover with plastic film or wet cloth. Stir for about 4060 minutes.

4. 

   Step4:Ferment the dough to twice its original size.

5. 

   Step5:After the dough is fermented, sprinkle some dry flour on the panel. Then move the dough onto the panel. Knead for about 23 minutes to remove the air inside the dough. Then knead the dough into long strips. Cut the dough evenly into small dough weighing about 50g with a cutter.

6. 

   Step6:After the dough is cut, knead it a little with your hands and make it into a ball.

7. 

   Step7:Use the palm to press the surface ball into a piece about 4mm thick. When pressing, sprinkle some dry flour to prevent the skin from sticking to the panel.

8. 

   Step8:Press the dough on the back cover and put the film on it. Continue to ferment for about 20 minutes until the tortillas are in a relatively loose state.

9. 

   Step9:Preheat the pan. Brush with oil. Put on the tortillas and bake until the surface is golden.

10. 

    Step10:When one side is finished, turn over the other side and continue to burn. When both sides are cash yellow, you can serve.

11. 

    Step11:Finished product.