Tortillada – Premium Cast Iron Tortilla Press with Recipes E-Book (8 Inch)
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Mine turned out perfectly; all I did was press it for about 5 minutes. Allowing the dough to spread out for 8 seconds. The only issue I had was that the dough shrank from 10" to 6" as soon as I pulled it off the counter. I did notice that it kept its shape if I left it on the plastic wrap. So I'm going to try parchment rounds that I can throw right on the griddle/cast iron pan, which should help keep the shape and size of the dough. I use one on the bottom and one on the top, so I'll peel one off and place dough directly on hot pan. I'll also order two Silpat 9" rounds to see how well this works. It's possible that parchment will be easier to release.
I don't know how much they weigh, but they should be about the size of a ping pong ball but smaller than a tennis ball. Simply play around with different sizes until you find one that works for you. Using the method described above, I was able to achieve a height of 10", but I had to maintain pressure for about 6 seconds.
I didn't know either.
Yes, absolutely! I use almond flour, but you can use All-Purpose Flour or any other flour you prefer. Every week, I make tortillas with my Cast Iron Tortilla Press. Pizza crust, nacho chips, and wraps are some of my favorite things to make. This press is fantastic.
Selected User Reviews For Tortillada – Premium Cast Iron Tortilla Press with Recipes E-Book (8 Inch)
It is well worth the high price because you can make tortillas of various sizes by controlling the size of dough you use, and I was able to make the perfect large tortillas that I needed. I'm on a keto diet, so I needed a way to make large almond flour or low carb flour tortillas that I could use to make my own healthy wraps, which I was able to do with this tortilla press. I was so pleased and impressed with the first use that I made a large batch of large and ultra-thin tortillas and stored them in the freezer for future use. br>It was such a relief to ignore the negative reviews claiming that this tortilla press does not produce large or thin tortillas, because I was able to make them on my first attempt. br>I'm excited and looking forward to using this tortilla press for a long time. br>Excellent purchase!.
Make perfect flour torts by following my method. Regardless of what you may have read on the internet, you CAN DEFINITELY use this for flour tortillas, as evidenced by the photo I've attached! With flour, I've developed a recipe and technique that yields excellent results. br>br>You'll need parchment paper, a gallon ziplock bag, a vacuum seal bag, a disposable cutting sheet, or another type of plastic sheet. Make a 10" square out of each. One plastic player is all that is required. This will not work with cling wrap; instead, use something thicker and more durable. br>br>For flour tortillas, combine the following ingredients in a mixing bowl:br>450g AP flourbr>8g sea salt or kosher saltbr>3g baking powder powder (3/4tsp)br>240g warm waterbr>75g vegetable oilbr>br>br>Whisk together dry ingredients, then add wet ingredients and mix well until combined. If you're using a stand mixer, use the dough hook. The dough should be uniform in appearance but not stick to your fingers. To adjust the consistency, add more flour or water. br>br>Turn dough out onto the counter and divide into equal-sized balls. 9" tortillas can be made by dividing the recipe into 1/8ths. As shown in the photo, 1/16ths will yield taco-sized tortillas (5"). br>br>Place the dough portions on a well-greased baking sheet. oiled baking sheet, being careful not to get any oil on the tops of the balls Rest for 30 minutes to 1 hour after covering with plastic wrap or foil. Meanwhile, without using any oil, preheat a large cast iron skillet over medium heat. The pan must be preheated for at least 20 minutes. br>br>Now comes the fun part: line the bottom of the press with parchment paper. Place the dough ball on the parchment paper with the OIL SIDE UP. On top of that, place the plastic sheet. As you press, the sticky side of the dough grips the parchment while the oily side slides against the plastic sheet! This allows you to press out the dough without having to worry about the gluten retracting back into the dough! The dough will stick to the parchment just enough to keep its shape, but it will slide easily against the lubricated plastic when pressed out. br>br>Achieve an even thickness by rotating the packet a quarter turn after each press. br>br>Remove the plastic sheet from the top of the dough, leaving it attached to the parchment. br>br>Place the tortilla and parchment in a hot pan and cook for 10 seconds before peeling the parchment away. Cook the tortilla on the first side until small bubbles begin to puff up. br>br>Reuse the parchment for the next tort. br>br>Cook the tortilla on the second side until small bubbles begin to puff up. Flip. Cook until brown spots form on the other side. Flip the coin once more. The tortilla should start to inflate at this point, and two layers should separate. It is critical to understand this. You'll end up with a doughy translucent end product if the tortilla doesn't inflate; it's fine if it's slightly crispy; it'll soften once it's removed from the heat. If a tortilla only partially delaminates, gently press it down with a spatula. Before inflating the tortillas, reduce the heat if they are browning too quickly. If the dough is toasting evenly and becoming crispy rather than browning and remaining soft, adjust the temperature. br>br>That's all there is to it! It may appear difficult, but you can make a full batch of tortillas in under two hours, including resting the dough and preheating the pan.
It serves its purpose admirably. I've used it a few times now, and the tortillas aren't evenly pressed. The side closest to the handle is thinner than the edge closest to the hinge; I've turned it and repressed it, but it's still not even; perhaps it's just me. I press the masa with a large ziplock bag cut in half, which leaves no mess. It is, without a doubt, heavy duty, and, based on what I've read in the lowest comments about the thickness of the finished product, it is likely to be similar to the rest of them; however, it is not made in China.
It's difficult to use this decrepit, heavy bag, and it doesn't stay open if you misplace it; it can mutilate your hand when you put it on.
On the day it arrived, I made tortillas. It's durable and simple to use, and cleaning it is as simple as wiping it down with a dish cloth. I made 6 inch tortillas, but if you adjust the amount of dough, you can make up to 10 inch tortillas, as the recipe suggests. I'm thrilled with this product because it allows me to save money by making my own tortillas at home.
My review of this item is followed by a comparison to the second tortilla press. br>br>The Tortillada is packaged in a box that is sturdy enough to hold the item without ripping apart, and the instructions and packing materials inside the product box, as well as the box itself, have a professional appearance and design. All of the pieces are cast in a uniform manner. The tortilla press plates also fit together snugly all the way around, resulting in a flat, even tortilla. This is a very well-made item, and to my surprise, it was made in Germany rather than China. This is a high-quality piece of gear. I have no intention of putting this in the dishwasher or treating it any differently than I would any other cast iron kitchenware. The manufacturer could make a minor improvement by placing washers between the top plate and the pieces of the bottom plate where it inserts, preventing the top plate from sliding back and forth. This is the item's only flaw in my opinion. I am extremely pleased with my purchase and would strongly suggest it. All other mattersbr>br>COMPARISON: br>The other tortilla press I bought was a Bioexcel 8-inch tortilla press. The distinction between the two is as stark as night and day. The bioexcel 8-inch tortilla press came in a flimsy product box that had pieces ripped out of it because the cardboard was not thick enough to hold the product, but the packing box was not ripped. All of the pieces are warped and poorly cast. Getting the bolt through the handle was nearly impossible. The plates had a large gap between them that covered more than half of the surface area, making it impossible to make even tortillas. The dough is tortilla-thin in some places and pita-thin in others. Of course, this bioexcel product came from China.
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