Mexican Tortillas
Recipe Steps
Tortilla
Group 1
-
g/ml:
7500g
50g
15g
800g
-
Ingredients:
Baker’s Flour
Baking powder
Salt
EOI Duo
-
Method:
Tortillas - Mix all the ingredients together until the fat starts to crumble through the dough.
Group 2
-
g/ml:
3600g -
Ingredients:
Water (temp 22ºC)
-
Method:
Add water to Group 1 & mix for approximately 4 mins.
Group 3
Filling – Perfect for Chicken, Lamb or vegetarian based fillings.
- 11965
- Total Weight
Additional Information:
Makeup Procedure
For normal sized Tortillas, weigh out 1650g of the finished dough in the bread roll molder divider (30 pieces). Place in dough drawers for 30 mins. Using a pin or a sheeter roll out into round flat shapes of approx. 210mm- 240mm in size.
Alternatively, you can take a 5kg of the dough, block it up in a size suitable for the sheeter, rest it for 30 minutes & sheet it out to approx. 1-2 mm and then cut it out with a 210mm – 240mm cutter.
Scaling
55g per unit.
Baking
Place rolled out Tortillas on a hot dry flat plate or fry pan or heat on a baking tray with the oven door open. Heat for about 2 minutes on each side or until fully baked.
Make up procedure
Pipe crosses prior to baking.
Yield
217 units
Recipe Uses:
Duo 12kg
High quality shortening plasticised for pie base and quiche.
