Recipes > Bread & Yeast > Mexican Tortillas

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.



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