Tangzhong Flour Tortillas: Version 2.0 (Short) ingredients in description

Video Description

*UPDATED from 2022* (this CONDENSED or short version recipe is suggested for those who've made tortillas previously, and are comfortable working with stripped down information at a 'need-to-know' time basis. Full recipe with more details has been updated as well for 2024) This recipe includes streamlined processes and measurements to better assure success in making soft, tender, great-tasting flour tortillas. Use the fat ingredient you prefer; lard, butter, oil, or shortening can be used with equal success. This recipe will produce Twenty-Four 60-65g dough balls on average. Scale by half to make 12, or increase by scale to make more. Measurements provided in weight to insure accuracy, and volume measurements are also provided but may require some additional modification as volume measurements can be less accurate. All-purpose Flour is recommended with protein content rated between 10.5 and 11.7% protein. Audio Title Track: "CITY WALK" Artist: John Patitucci RECIPE INGREDIENTS: MAIN DRY MIX • 824g A.P. Flour (OR 6 1/2 Cups+1 Tablespoon) • 24.7g Salt (OR 1 1/3 Tablespoons) • 8.2g Baking Powder (OR 1 3/4 teaspoons) FAT OF CHOICE • 105g ROOM TEMPERATURE, not liquid, butter, lard, shortening, or unrefined coconut oil (OR 7 Tablespoons) (fluid oils such as EVOO, Avocado, Vegetable, etc can be used but results can vary as dough development is generally more successful when fat is introduced to flour BEFORE water absorption) TANGZHONG INGREDIENTS • 350g Cold Milk (OR 2 1/3 Cups) • 54.4g A.P. Flour (OR 1/2 Cup) FINAL DOUGH LIQUID • 260g Warmed Milk, or Water (OR 1 Cup) 140-149⁰F (use caution and warm to a lower temperature if mixing BY HAND to avoid injury) Directions: In a large bowl or stand mixer, add the main dry mix weight in flour, add-in baking powder and salt, then mix well to combine. Next, add room temperature or softened fat, (not melted) cut-in the main dry mix by hand OR in a stand mixer, with balloon whisk attachment, starting at lowest speed, gradually increasing to speed 6 or 7, and misting lightly with two misted sprays of a water bottle (cool water) at each increase, JUST to prevent the contents from aerating out of bowl. Do NOT saturate at this stage. Set aside. MAKE TANGZHONG In a small bowl whisk together the COLD milk and AP Flour tangzhong measurements until smooth. In a medium sauce pan over low-medium heat, stirring constantly with a silicone spatula, bring the tangzhong to a temperature of 149° f and a consistency of a thickened bechamel. Do NOT allow it to scorch. Transfer immediately to the mixing bowl, and begin warming the final dough liquid (either milk or water). In a small pot over low-medium heat, stirring constantly with a silicone spatula, bring the liquid to a safe-handling temperature (if mixing by hand), or if using a stand mixer, to a temperature between 140 and 149° f. COMPLETE THE DOUGH In a stand mixer, attach your dough hook and start at lowest speed. First mix together the Tangzhong and dry mix until the tangzhong is no longer a cohesive mass, then slowly add the warmed liquid, continuing to mix at lowest speed. If working by hand and a mixing bowl, first mix together the tangzhong and dry mix being careful that tangzhong has cooled enough to handle. Slowly incorporate the liquid by hand as well being careful that the temperature is safe to work with by hand. Continue working the dough until it is smooth and does not stick to hands, and well-strengthened. Transfer The dough briefly to weigh it out on a scale. Note the weight. Transfer the dough to a plastic bag, place it into a container with a lid and allow it to rest for 45 minutes, or refrigerate overnight for portioning the next day if desired. After 45 minutes, OR after removing from the refrigerator and allowing the dough mass to come to room temperature, portion and scale the quantity desired, accordingly by weight of the dough mass. Ideally you want a dough ball in the range of 60 to 65 g. Portion the size/weight of each first, working quickly so the dough does not dry out or form a skin, and then place in a container with a lid to rest for 15 to 20 minutes after completing the last portion. Next, proceed to shaping each dough ball, plying it by hand into a smooth, round ball with no visible creases or folds, and place back into your container covering each time to prevent it from drying out. Warm a comal, skillet, or pan over a low medium heat and begin rolling out your tortillas using as little flour as possible to shape them into your desired thickness. Cook them on the comal turning no more than three times per side. Place in two or more cotton kitchen towels to keep insulated and warm, avoid using microfiber towels as they will draw out the moisture from your tortillas. Refrigerate any unused or uneaten tortillas in a zip lock bag or air tight container and refrigerate to keep fresh. For best results use within four to seven days depending on freshness..