墨西哥面饼

墨西哥面饼

自制小麦面饼质地柔软且味道鲜美,非常适合作为得州-墨西哥风味晚餐的底饼。这些制作简单且经济实惠的面饼在干锅中煎制,直到出现漂亮的花纹。

配料

250 克小麦粉
3 毫升
150 毫升
30 毫升
8

步骤

混合干性材料

在大碗中将250 克 小麦粉3 毫升 盐混合均匀。

添加液体

在面粉混合物中加入150 毫升 水30 毫升 油

揉面

在碗中揉搓材料直到成团,然后转移到操作台上揉成光滑的面团。

醒面

用干净的厨房毛巾盖住面团,在室温下醒发至少15分钟。

切分面团

将醒好的面团切成8 份等份,揉成小圆球。

加热平底锅

在中火上加热一个干燥的平底锅,最好是无涂层锅或铸铁锅,不要放油。

擀平面饼

在操作台上撒少量面粉,将面团逐个擀成尽可能薄的圆饼,直径约20厘米。

煎制面饼

将面饼放入热锅中,每面煎约1-2分钟,直到表面鼓起气泡并出现褐色斑点。

保温

将煎好的面饼叠放在铝箔纸和厨房毛巾中,以保持柔软温暖直到食用。

信息

  • 标签: 面包, 无乳制品, 墨西哥菜, 纯素, 素食
  • Fancy Ravioli
*

本食谱在制作过程中得到了AI的辅助,可能含有错误。请自行确认是否含乳制品。

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