Tortillas: methods testing
Jan. 29th, 2019 02:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
serendipity17I picked up a bag of masa harina at the store. EXCELLENT choice--it's been years since I've done so. I have delicious crafting material. In lieu of committing a ziploc to the tortilla press, are there other ways to cook these flatbreads?
Hand squashing is fine but everything comes out uneven.
Finger-pressing onto parchment the way I press shortbread is fine and is currently the best procedure.
Stainless steel rolling pin was a sticky disaster; it would need a second sheet of parchment and for 110g corn flour, was deemed an excessive use for resources.
Yield: 8 or so 4" tortillas.
Ultimately, I'm aiming at stuffed tortillas, such as pupusas and tlacoyos, and thick corncakes, such as sopes, arepas, and cachapas. They're not all made with masa harina, but plain tortillas are a good place to start.
Hand squashing is fine but everything comes out uneven.
Finger-pressing onto parchment the way I press shortbread is fine and is currently the best procedure.
Stainless steel rolling pin was a sticky disaster; it would need a second sheet of parchment and for 110g corn flour, was deemed an excessive use for resources.
Yield: 8 or so 4" tortillas.
Ultimately, I'm aiming at stuffed tortillas, such as pupusas and tlacoyos, and thick corncakes, such as sopes, arepas, and cachapas. They're not all made with masa harina, but plain tortillas are a good place to start.