Monday, September 29, 2014

Super Easy Homemade 30% Whole Wheat Tortillas || 超簡單手工30%全麥墨西哥烙餅*無糖無油配方


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

這批全麥墨西哥烙餅,和先前白麵粉做的一樣酥軟,而且無糖無油,相當健康...附食譜做法(recipe included)...


30% Whole Wheat 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)

A.
1 + 1/2 cups unbleached all-purpose flour
1/2 cup regular whole wheat flour (hard red spring wheat)

將以上材料放在大鋼盆裡,用wire whisk攪拌均勻
Put the above ingradients in a mixing bowl. Whisk to mix well.

B.
3/4 cup + 1 tbsp water
1 tsp salt



B攪勻,慢慢分次倒入A中,以木匙或手指攪拌成麵片狀,稍捏成團,如果太乾,可加少許水,將其倒出,揉成均勻光滑麵糰,約5分鐘,然後將其滾圓,放入有蓋的容器中,室溫下醒麵15~20分鐘
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.

Shaping
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.

Cooking
中火將鍋預熱5分鐘,將桿成之薄餅烙30秒,翻面,再烙30秒,翻面,再烙至脹起像氣球即可,依各家火力調整時間,烙好後放入密閉容器回軟,回軟涼後會較韌,還是剛烙好熱熱時,外酥內軟,最好吃
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 contains no 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.






2 comments:

  1. 給妳拍拍手~相信有天妳會成為烘焙大師!

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  2. 謝謝常來鼓勵誇獎:)~會開始烘焙是為了家人和自己的健康~
    ~後來又因為我自己是比較好奇類型~喜歡鑽研知識~才會不斷實驗研究~純粹興趣而己~
    不然早就作完一遍烘焙大師必會的A~Z麵包甜點等等各種烘焙產品~而不是反覆做同樣的東西了XD~

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