Friday, September 26, 2014

Super Easy Homemade Flour Tortillas || 超簡單手工墨西哥烙餅 || 如何判斷酥軟成功的墨西哥烙餅

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 09/26/2014

這批flour tortillas超簡單快速,成品比市面上賣的還棒,也無需傳統食譜中之豬油,及baking soda/baking powder,等等任何人工添加物,喜歡tacos/buritos/quesadillas的人一定要試試看,這個非常健康的配方...附食譜做法(recipe included)...

這個flour tortilla食譜,來自一位美國墨西哥美食作家書中,我稍加修改了食譜及作法,稍後會在文中註明出處及其網站連結,我想這是非常基本的國際網路禮節...

原食譜 Inspired by the following recipe:


Homemade Flour Tortillas (8 tortillas) 材料及作法
(1 cup=1杯=250ml, 1/2 cup=125ml, 1/3 cup=80ml, 1/4 cup=60ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

1 + 3/4 cups unbleached all-purpose flour (只用原食譜一部份麵粉:210g)
1 tbsp oil (原食譜 7g 豬油或白油)

將中筋面粉,放在大鋼盆裡,用wire whisk攪拌均勻,加油揉勻
Put the AP flour in a mixing bowl. Whisk to fluff it up. Add oil and rub it in.

1/2 cup + 1 tbsp water (原食譜 136g)
1/2 tsp salt (與原食譜相同 2.5g)

原食譜中,無關痛癢/可忽略之部分: 1/4 tsp baking powder=1/16 baking soda 我沒用

Mix all the ingredients above from B and stir until all dissolves. With the ingredients from A in the mixing bowl, gradually pour in the B mixture. Stir with a wooden spoon or your fingers to just form a ball. Add a little bit of water if it's too dry to form a ball. Take the dough out and knead until smooth, about 5 minutes. It's a dry dough. Shape it into a ball. Place the dough into a bowl and cover with a lid or plastic wrap, then rest for 15~20 minutes.

醒麵後,像切pie一樣,分成8份,各滾成球型,醒麵/鬆弛10-15分鐘,再將每一麵糰,稍微用手壓扁,桿成薄餅,厚度1~2 mm,可使用麵粉來避免桿時沾黏
Flaten it a bit and divide it into 8 pieces like cutting a pie. Then shape each piece into a small ball. Rest for 10-15 minutes. Then flatten each ball and roll it to a disc. Use some flour to help rolling if the dough gets sticky. Roll it out to about 1~2 mm thick.

Turn on medium heat to preheat the pan for 3~5 minutes. Leave it on medium heat. Place the shaped dough on the pan. Cook for 30 sec. Flip it over and cook for another 30 sec. Flip it again and cook it until it puff up like a balloon. All burners vary. Adjust your cooking time accordingly. Place the cooked tortillas in a container to soften them. Since this recipe only contains small amount of oil, once the tortillas cool down completely, they will get tougher. It's better to eat them when they are right out of pan and still warm.

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