Tortilla De Harina Essay

Beat the eggs and milk and pour onto a hot pan. Scramble eggs until fluffy.

When you get home put all the ingredient on the counter top,then get the ingredients out of the bag. Then get out a butter knife,and a spoon.You will also need a paper plate or a regular plate.The butter knife is for spreading the butter on the bread.The spoon is for putting a scoop of jelly on

few tablespoons of water, and then cover with a plastic wrap. Let this heat for

This will help secure the ham and cheese in the roll. Place the top pieces of the Hawaiian rolls on a plate to the side, and you can now place the bottom halves of the rolls in the pan and push them close together. By doing this you will keep the top and bottom pieces of the roll from getting mixed up and you will fit every bottom half of the rolls in the pan. Once all of the bottom pieces are in the pan take out twelve pieces of the ham and place them on a plate and cut them in half. Next, fold each piece of ham and place them one by one on each piece of the Hawaiian halves. This helps you to know that each roll will have ham; it also makes applying the top halves of the rolls more simple. After this get twelve pieces of Sargento Colby Jack cheese and cut them in half. This is the best cheese to use because it has an extravagant taste and a smooth texture. After the pieces are cut in half place each piece on top of each piece of ham, then place the top halves of the Hawaiian rolls over the cheese. Once you have completed all of these steps you are now ready to begin making the

3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too. 4. Shape the dough into a cylinder and cut into 4 pieces. 5.

Step #10- Smooth out the flour once more and place the protractor on top of the flour and pull the string to the number 45.

First you need to prepare the dough. The dough is made from masa harina, fat, and liquid in this case water. To make it easier for a person such as myself I just go to the store and buy the dough already made. This gives me a job of just preparing the dough more with a bit of water. After you could mix the dough with your clean hands or any other object that mixes.

Next, you have to cook the dough which is going to keep everything together. The dough cannot be too soft or too hard. If the dough is too hard it means it was over cooked, but if its too soft it wasn't cooked enough. While everything is being made, the dough has to be laying on top of the corn husk. Then, you have to cook the chicken.

Mix all the ingredients together. You can either eat it at once or microwave it to the desired warm (about 30 second to 1 minute), or you can transfer to a refrigerator bowl with a lid and put it in the refrigerator for next day for breakfast. I usually do it a day early to have the next day for breakfast (cold or hot it all depend what I am in the mood for) or sometime I'll eat some of the mixture as a snack.

Mix the salt with the flour, work the lard into the flour, make it up into a good workmanlike dough with cold water. Spread some flour on the back of a box or something flat, and pat the dough around a while. Then roll it out with whatever kind of round bottle you prefer. Put a little more lard on the surface of the sheet of dough and then slosh a little flour on and roll it up and then roll it out again with the bottle.

Detailed Solution : With this mold you place the falafel mix in the bottom, then flip it over and place it on the table after you take off the first layer and take a knife and slice so that the falafel can be separated from the mold. The falafel in the donut shape is then ready to be baked and fried.

Put this flour in a food processor. Add the other ingredients to the food processor. Pulse until the mixture becomes kinda like chunky paste. You may have to mix it up with a spatula a few times. Spread onto dehydrator trays and dehydrate for about 2 hours, then slice into squares and flip over. Dehydrate for another 2 hours until the slices are pliable. Note: if you don't have a dehydrator, use your oven at it's lowest temperature.

Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl.

Take a clean bowl, add all the ingredients and mix them well. When it takes the form of a smooth dough, shape your donuts, whichever way you like, and place in the oven for baking.

You first need to mix up your ingredients for the dough, of course. Make sure that the dough is not so moist that it will stick to your pasta maker. Also, make sure that the dough is not too dry, or it will fall apart when it comes out. Mother thing that makes it easier when using this pasta maker is to have two people working it. One will need to hold on to the dough and feed it in while another turns the crank to make sure that the dough does not try to bunch up and get clumpy. Do this a little at a time so that you can straighten the dough as it comes out so that there is not just a big lump of clay at the end of the process. All in all, it is a very simple process even though it is a bit easier with two people working together.