What's the correct texture for masa dough?
Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to a "playdoh" like texture. The dough was soft but did not stick to my hands. The problem is that when I cooked it on a pan, it didn't seem to cook through before the outside got really dry. I used medium-low heat and a bit of oil. The recipe said 2-3 minutes per side, but it was still raw at that point.
I did some research and found that kneading it helps the water get absorbed into the flour better, and that it dries out quicker than wheat flour. However, kneading it didn't seem to help, and I did cover it while it rested with a wet paper towel.
Any tips?
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What texture should masa be?
The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again.What is the consistency of masa?
Your masa should be about the consistency of peanut butter. If it's too dry, mix in a little more water or broth; if your dough is too loose, add more masa harina until you get the desired texture.What texture should tamale masa be?
The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.Should tamale masa be sticky?
When you start, the masa is going to be really sticky, like a wet bread dough. That's where lard (or oil) comes in. Lard adds amazing flavor and prevents the cooked tamale from sticking to the husk. If lard is not your jam, then just use vegetable oil or melted shortening.what. (Bo Burnham FULL SHOW HD)
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