Recipe of Yummy Fluffy Masa

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Fluffy Masa. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Fluffy Masa Recipe. Refrigerate the tamale dough in the. The secret to truly amazing tamales is the masa.

You can have Fluffy Masa using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fluffy Masa

1. Take 3 cups of Raw rice(shinkafan tuwo).
2. You need 2 tbsp of Yeast.
3. You need of Salt as required.
4. Prepare 1-2 tbsp of sugar.
5. It’s of Nono/ sour yogurt.
6. Make ready of Little baking powder.
7. It’s 1-1/2 cups of cooked rice/ tuwon rice.
8. Prepare of Oil fir frying.

The masa should be light and fluffy like buttercream frosting when you are finished.You can tell the masa is ready when a teaspoon full of masa floats to the top of glass of cold water.Remember to soak the corn husks submerged in water overnight before you start so that they will be soft and supple when you roll the tamales.This easy to make masa for tamales recipe is the starting point to making the best homemade tamales ever!

Fluffy Masa instructions

1. Blend all the ingredients together, pour into a bowl and mix it with your hand..
2. Cover and keep it in a warm place to rise, When it rises, add a little potash water to it, the paste shouldn’t be too watery.
3. Add little sugar, salt, onion and fry on your masa fryer (tanda) with oil. eat with miyan taushe, Alehu, sugar, honey, or dry pepper.Enjoy😘.

This basic recipe yields a light, fluffy dough that can be used for practically any tamale you can come up with.What to buy: Lard, or rendered pork fat, gives masa dough its distinct piggy flavor.You can make your own or buy it at Latin markets; you.

They're made from masa harina, oil instead of lard or shortening, baking powder, salt and broth.One key I discovered after reading up on tamale's, is the need to beat the shortening , salt and baking soda for longer than a minute before adding the masa.Then there is no problem with the masa dough "floating", and it comes out very light and fluffy.So we're talkin about this as a sub-thread and I want to SPECIFICALLY cover the best materials and ways to make the masa dough component of a tamale.Since you can fill a tamale with anything I would like to concentrate on ingredients and the process for making and cooking the masa dough to perfection.