Maize Max - Tortillas

Ms. Prinan Anekrattanasin (Chef Prinan)
Ms. Prinan Anekrattanasin (Chef Prinan)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
20 Tortillas
00h 09
00h 01

Preparation Time: 9 minutes

Proofing and Resting Time: 25 minutes

Baking Time:  50 seconds

Outcome: 20 Tortillas

 

 

Tools needed: Mixer including bowl, kitchen scale, baking tray

Ingredients and Method

Ingredients

  • 150 g Ireks maize max
  • 350 g Wheat flour (Type 550)
  • 35 g Margarine
  • 20 g Sugar
  • 5 g Baking Powder
  • 3 g Salt
  • 10 g Yeast
  • 255 ml. Water

Method

  1. Sieve IREKS Maize Max with a large mesh to remove the sunflower kernels and extruded maize.
  2. Mix all Ingredients with a spiral mixer for 3 minutes slow and 7 minutes fast. We recommend using iced water to keep the dough temperature at max. 25 - 27°C.
  3. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 minutes.
  4. Scale the dough into 40 g pieces and mould the dough in round shapes. Cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
  5. Press the dough pieces out with either a rolling pin or a tortilla press to a thickness of 1 mm. Place the tortillas onto a greased baking tray.
  6. The oven should have a temperature of 270º C when you put the tortillas in.
  7. Bake the tortillas for 50 seconds.
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