linicx
Senior Cook
I follow the receipe. If it says kneed 4 minutes and rest 30 that is exactly what I do. Don't blame yourself ... More times that not, a cooking failure is the fault of the recipe author and the palate of those who judge it - rather than the cook.
American Grocers say our white flour is bleached wheat and the unbleached flour is natural wheat flour. I would not add wheat powders to any recipe using these flours. Personally I like Gold Medal and Pillsbury branded flours best.
Corn flour is clearly marked on the package with a picture of corn.
Masa Harina is targeted for the Hispanic cook. Be careful to know the difference between masa para tamales and masa preparada para tamales - as the later is prepared mix for tamale that contains lard and seasonings. The corn grind for Masa para tamale is more coarse, whereas the Masa Harina para tortilla is a grind that is not so coarse.
I have not cooked Mexican food in 40 years. I only added lard, salt, leavening agent and water beause I never saw a recipe for any Mexican tamale, tortills, floutas or sopapilla that used oil and milk.
My grandmothers who were born in the 1880s and not educated rarely used a recipe - but they had cooking rules they always used. Baking Powder only use this liquid. but Baking Soda only use this liquid - because they were for different foods and produced different results.
My best recollection is the Soda with yeast and water for rolls, and the Powder with milk for cake and biscuit. There are exceptions. I have a cookie receipe that calls for Ammonia Bicarbonate, and a cake recipe that uses Soda and sour milk, but not the baking powder. It makes my head spin.
As far as kneeding. Not so much flour on the bread board or counter. No flour on top on top of dough. Instead flour on hands. Kneed quickly. turning once or twice. Less is better. If the dough is not sticky let it rest according to direction. If it is sticky flour hands and kneed quickly.
I always gpt into trouble because I added too much flour on board and on top of dough - which meant I had to kneed the dough too much. The result was a dry, chewy mess that tasted good.
You can reduce most recipes to 1/2 far a test. You will eventually find a recipe that is perfect for you. The only time I would add gluten or wheat powder is if the flour product clearly states "Gluten Free".
Kneeding is an art in itself. Not to worry, it takes time and practice and patience to learn. The only thing critical about kneeding is the eye and fingers. I was taught when the dough pulls away from the sides of the bowl it is ready to kneed, and, it is impossible to un-do too much flour or too much kneeding.
I am at an age where I don't want the extra work of making tortillas when I can buy a stack of 12 ready to grill at the grocery store.
American Grocers say our white flour is bleached wheat and the unbleached flour is natural wheat flour. I would not add wheat powders to any recipe using these flours. Personally I like Gold Medal and Pillsbury branded flours best.
Corn flour is clearly marked on the package with a picture of corn.
Masa Harina is targeted for the Hispanic cook. Be careful to know the difference between masa para tamales and masa preparada para tamales - as the later is prepared mix for tamale that contains lard and seasonings. The corn grind for Masa para tamale is more coarse, whereas the Masa Harina para tortilla is a grind that is not so coarse.
I have not cooked Mexican food in 40 years. I only added lard, salt, leavening agent and water beause I never saw a recipe for any Mexican tamale, tortills, floutas or sopapilla that used oil and milk.
My grandmothers who were born in the 1880s and not educated rarely used a recipe - but they had cooking rules they always used. Baking Powder only use this liquid. but Baking Soda only use this liquid - because they were for different foods and produced different results.
My best recollection is the Soda with yeast and water for rolls, and the Powder with milk for cake and biscuit. There are exceptions. I have a cookie receipe that calls for Ammonia Bicarbonate, and a cake recipe that uses Soda and sour milk, but not the baking powder. It makes my head spin.
As far as kneeding. Not so much flour on the bread board or counter. No flour on top on top of dough. Instead flour on hands. Kneed quickly. turning once or twice. Less is better. If the dough is not sticky let it rest according to direction. If it is sticky flour hands and kneed quickly.
I always gpt into trouble because I added too much flour on board and on top of dough - which meant I had to kneed the dough too much. The result was a dry, chewy mess that tasted good.
You can reduce most recipes to 1/2 far a test. You will eventually find a recipe that is perfect for you. The only time I would add gluten or wheat powder is if the flour product clearly states "Gluten Free".
Kneeding is an art in itself. Not to worry, it takes time and practice and patience to learn. The only thing critical about kneeding is the eye and fingers. I was taught when the dough pulls away from the sides of the bowl it is ready to kneed, and, it is impossible to un-do too much flour or too much kneeding.
I am at an age where I don't want the extra work of making tortillas when I can buy a stack of 12 ready to grill at the grocery store.