Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Having just discovered the delights of cooking with masa harina, I found it easy to use. But one issue came up the second day I used it.
The first day, I mixed a batch to make gorditas. I fried half the masa as gorditas and saved the other half, shaped into small balls and stored in a lidded plastic container, for a second round the next night. The first batch was fine. The second batch I removed from the fridge and began flattening within 10 minutes. They felt slightly dry to the touch and flattening them confirmed that the dough must have lost a little moisture when being chilled. Similar to how refrigerated bread turns dryer.
I tried wetting my hands and smooshing the raggedy, dry edges, which helped some.
My question: Next time I save a batch to shape and cook the next night, should I keep the leftover masa in one mass, then when using it the second day should I (1) wait for the dough to warm up, (2) mix in a tiny bit more water, and (3) form into balls at that point, before flattening?
The mix has baking powder in it, and I use the double-action powder. So theoretically, it reacts both to the water first mixed in AND the heat of the frying.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
