![]() If using a skillet with a thin base, cook them on low to medium heat, adjusting the heat when necessary to avoid burning. Divide the dough into thirty-two 33 gram (1.1 ounce) pieces, then roll out into circles about 9 - 10 cm (3.5 - 4 inches) in diameter.ĭough a little sticky - After rolling the first piece of dough and you find that it sticks to the bench, you can either roll the dough on a lightly floured work surface or dip the dough balls in flour and shake off the excess before rolling.Īdjust the cooking temperature - Keep an eye on the cooking temperature you want to cook the tortillas in a cast iron or heavy-based skillet over medium heat and adjust the heat as necessary to avoid burning. Divide the dough into eighteen 66 gram (2.3 ounce) pieces, then roll out into circles about 18 – 20 cm (7-8 inches) in diameter. The dough weight for this soft flour tortilla recipe is usually around 1.2kg (2.6 pounds). Weighing the dough - I like to use kitchen scales to weigh the dough for even-sized balls. Tip: If you are kneading the dough by hand, use warm because you can safely knead the dough without burning yourself. They called her a 'Butter Duck', slapped her buttocks, and took, 'various other liberties with her person.' They left her, 'flattered and slightly tousled,' with full stomachs.I find that the hot water makes the tortilla dough nice and soft, and pliable. Water temperature - When kneading the dough with a stand mixer, I use hot water for this recipe. ![]() Self-rising flour - can be used instead of plain (all-purpose) flour and baking powder.
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