Author Topic: White Wings flour tortilla mix  (Read 5255 times)

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Offline Tscarborough

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Re: White Wings flour tortilla mix
« Reply #20 on: August 08, 2010, 01:53:20 PM »
Yes it is chewy but not surprisingly, it tastes just like a tortilla.  I did it for the challenge, enchilada sauce and fajita meat, details under my Pizza Anarchy thread.


Offline Jet_deck

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Re: White Wings flour tortilla mix
« Reply #21 on: August 09, 2010, 10:39:42 AM »
Flour (100%):
Water (57%):
ADY (.75%):
Salt (2%):
Total (159.75%):
 273.19 g  |  9.64 oz | 0.6 lbs
155.72 g  |  5.49 oz | 0.34 lbs
2.05 g | 0.07 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
5.46 g | 0.19 oz | 0.01 lbs | 0.98 tsp | 0.33 tbsp
436.41 g | 15.39 oz | 0.96 lbs | TF = 0.1
ADD 1 TBS Shortning


I followed the recipe but forgot the salt and shortning in batch #1, so I fixed batch #2 correctly.  The dough was silky and surprisingly wet for such a low hydration.  I put them both in a warm microwave where I had boiled some water.  Batch #1 went gangbusters, doubling in size in about an hour.  #2 did eventually double but it was very slow.  I put 3 cups of shredded mozz cheese into the freezer (more later) We laminated both doughs, business fold then in half, then "laminated" in down to 5/16"  I wanted the dough cold to cook, so I folded the dough and put in on a paper plate and back into the fridge.  I lit the 10 stone, whipped up a quickey sauce, and back to the fridge grabbed what was the puffy dough (no salt or shortning) and it had formed back into a non laminated ball. I stretched it, grabbed the frozen cheese and made a mozz "dust", threw the dust on the skin, sauced and topped. I didn't check the temp on the 10 stone, but it musta been pretty high (800 +) and scorched the test pizza. No big deal.
Grabbed #2, it stayed in a "sheet" and didnt recombine itself into a ball.  Stretched, sauced, topped .  Got the bottom stone back to 450 * baked about 6 minutes.  Both pizza's were of bisquick quality.  If you need a recipe for Bisquick, pass this one along. :-D :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: White Wings flour tortilla mix
« Reply #22 on: August 10, 2010, 11:32:06 PM »
Here is the White Wings mix straight off the instructions on the bag (+25% more water) fermented for about an hour at room temp and cooked in the 550 degree kitchen oven. 

Did you add yeast? If not, what was in the dough to ferment?
I love pigs. They convert vegetables into bacon.

Offline Tscarborough

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Re: White Wings flour tortilla mix
« Reply #23 on: August 11, 2010, 07:42:22 AM »
Endemic yeast I guess, it didn't rise a lot.

Offline TXCraig1

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Re: White Wings flour tortilla mix
« Reply #24 on: August 11, 2010, 11:57:55 AM »
I would guess the rise was some action from the SALP.
I love pigs. They convert vegetables into bacon.


 

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