Perfect Corn Tortillas Every Time! скачать в хорошем качестве

Perfect Corn Tortillas Every Time!

Walmart storefront: 🔗 https://walmrt.us/3NMTlLe 🌟 Corn Tortilla Masterclass Understanding the why so you can master the how. If you’ve ever wondered: Why do they turn out good one time but not the next with the same recipe? Why are they hard or cracking? Why won’t they puff? The answer is hydration, heat, and steam control. I stopped guessing and started studying the science. Here’s what works every single time. Why Nixtamasa Performed Better All versions worked, but Nixtamasa consistently produced: • Softer, more pliable tortillas • More reliable puffing • Smoother dough • Better corn flavor Why? It’s more finely ground and designed to mimic fresh nixtamalized dough. The finer grind allows more even water distribution. Even hydration = better steam formation = consistent puffing. It also has a slightly deeper corn flavor. The Winning Formula • 100g masa harina • 150g hot water • Salt to taste • Rest 20–40 minutes • Medium heat (about level 4 stovetop) • Yield: 8 small tortillas Why This Works 1. Measure by Weight Consistency comes from accuracy. Volume measurements pack differently each time. Weight ensures repeatable hydration. 2. Hydration over Kneading Corn has no gluten. You’re not developing structure like wheat dough. What matters is hydration and starch gelatinization. When you add hot water: 1. Starch granules absorb water 2. They swell 3. Gelatinization begins Hot water jump-starts this process, creating: • Smoother dough • Less cracking • Better cohesion Cold water hydrates more slowly and unevenly. Why Resting Matters (20–40 min) Resting allows: • Full water distribution • Even starch hydration • Dry pockets to disappear • Dough to soften and become pliable The dough isn’t “developing” it’s absorbing. If starch isn’t properly hydrated, it won’t fully gelatinize during cooking, leading to stiffness or cracking. What Happens During Cooking When the tortilla hits the hot skillet: • Heat increases • Hydrated starch swells and fully gelatinizes • A sealed surface forms Then water inside turns to steam.Steam expands.If the surface is sealed properly, steam gets trapped ..that’s the puff. No proper hydration = weak gelatinization = steam escapes = no puff. Hydration controls gelatinization. Gelatinization controls structure. Structure allows puffing and flexibility. ⭐️ How to Make the Masa 1. Weigh 100g masa harina. 2. Weigh 150g hot water. 3. Dissolve salt into the hot water. 4. Pour all water into the masa at once. 5. Mix with a spoon (it will be very sticky). 6. Use hands to eliminate dry pockets. 7. Cover with plastic or damp towel. 8. Rest 20–40 minutes. 9. Divide into even balls. ⭐️ Cooking Directions The puff is steam expansion trapped between two sealed surfaces. 1. First Side Cook until color slightly darkens. If steam rises, flip immediately. This creates the first light seal. 2. Second Side (Longest Cook) Cook until: • Surface no longer looks wet • Small bubbles form This builds internal heat and seals moisture. 3. Final Flip (The Puff) Flip again. If hydration and heat are correct, it will puff. Steam expands and separates the layers.Once fully puffed, it’s cooked through. 4. After Cooking Place immediately in a towel-lined container or tortilla warmer. Trapped steam prevents moisture loss and keeps them soft. Leaving them exposed dries them quickly. Storage • Keep wrapped in a towel inside a container or tortilla warmer until serving Refrigeration (4–5 days): • Cool completely • Store airtight • Reheat to restore flexibility #corntortillas