I do see Colavita brand in my grocery but only see “mild” or “balanced”. I’m hoping for something with a lot of flavor since I use it when I want that flavor
the trick to tortillas is take a basic flatbread recipe (cup of flour, pinch of salt, half cup of water) and let the dough rest in the fridge for about 15 minutes
Ivxferre has good advice. My go-to is 3 cups flour, 1/4 c lard/butter and 1 C warm water gets me 12 tortillas depending on size, I get about 7-8 inch. I prefer em pretty light and thin, I don’t like the Cozumel thick kind. 4 cups flour/ 1 1/3 cup water, etc. to make 16. I can’t say what the measurements are by weight, but I don’t spoon my flour into cup measure, I scoop and level.
I usually make the dough and let it rest while I take a break and do something else so it’s not such a laborious process. If you can get a partner to work the pan while you roll it can go very fast. The more times you do it the faster you will get, it’s always slow the first time to try a new thing.
You could try substituting bread flour. It has more protein than all-purpose flour, therefore develops gluten faster with less working and resting. But I make hand-pulled noodles from all-purpose flour with 15 minutes of working. I can tell when the dough is ready by how it stretches when I twist it.
Don’t use cake flour. It’s a lower protein flour that is designed to not make much gluten.
I make aquafaba mayo using a hand blender a lot. Drizzling the oil in using a squeeze bottle helps a lot. Also just moving the hand blender around and kind of bringing the oil into the mixture as you drizzle.
1/8 tsp xanthan gum may also help to stabilize things if all else fails.
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