We strengthened our gluten free masa dough with pressure cooked and pureed instant masa. We use a 5:1 ratio of water to masa and pressure cook at high pressure for 20 minutes. We let it cool completely and then puree it into a sticky gelatinous mass. We fold an equal weight of dried masa into the cooked masa and bring it together to make the dough. We added a tablespoon or two of water as we kneaded to bring the dough together. Then we vacuum sealed the dough to expedite the hydration process. Then we were able to roll and cook the dough. The blend of cooked and raw masa allowed us to create an elastic dough that retained its texture and tensile strength through the cooking process. We are now exploring the idea of using these starch purees in a number of other exciting applications.
Years Past
