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Maize Max - Tortillas
Prep Time : 00h 09
Cooking Time : 00h 01
20 Tortillas
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
- 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
- Sieve IREKS Maize Max with a large mesh to remove the sunflower kernels and extruded maize.
- 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.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 minutes.
- 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.
- 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.
- The oven should have a temperature of 270º C when you put the tortillas in.
- Bake the tortillas for 50 seconds.