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Young Baker's Apprentice Lab: Homemade Tortillas

May 8, 2018

Are you new to baking? Are you teaching a school baking lab of beginners? This is our newest addition to the Formulation Lab section here on the Panhandle Milling website. This Young Baker's Apprentice series is going to be full of basic lessons for beginning bakers. We hope it will give you all the expertise you need to become a great baker. 

 

In this lab we'll be covering:

 

How do you measure flour.

How to measure butter.

How to measure water.

What is a Tablespoon?

What is a teaspoon?

 

Gather the equipment and ingredients for tortillas: 

Equipment:

Electric stand mixer with metal bowl 

Paddle attachment

Measuring spoons

Measuring cups

Liquid measuring cup

Rolling pin or dowel

Butter knife

Microwave oven

14 inch griddle

Spatula

12 inch deep frying pan with a lid or Tortilla Warmer

Ingredients:

5 cups (2-3 lbs) Panhandle milling tortilla flour or All Purpose Flour

1 Tbsp baking powder

1 shortening cube (1 cup)

1 Tbsp. salt

2 cup water

  • Measuring cups are not the same as drinking cups.

  • Use only measuring cups designed for baking. They will be specific with the actual measurements printed on the handles.

  • Dry Volume Measuring cups come in various sizes.  There's usually 1 cup, 1/2 cup, 1/4 cup, and 1/3 cup.  To make 3/4 cup, you will need to measure one 1/2 cup and add 1/4 cup.

Measuring Spoons

  • Dry volume measuring spoons are not the same as cereal or soup spoons. Always look for the measuring spoons and use them to measure the smaller ingredi