Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Making Rotis and I need help!

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Anything Goes
View previous topic :: View next topic  
Author Message
Tenzint



Joined: 01 Dec 2008
Posts: 14

PostPosted: Mon Feb 16, 2009 11:36 am    Post subject: Making Rotis and I need help! Reply with quote

Hi all -

again, I need some assistance! Wink

I've been making rotis by hand - rolling out the pastry with a rolling pin before cooking it. This has always worked well, but is slow when I want to make huge quantities.

I have now bought a machine to make this easier. The machine blocks (presses) the pastry into the right size discs and the right thickness. (This is really great!)

In order for the pastry to "release" from the machine easily, the block has an element in it, which obviously while assisting releasing the pastry, also heats the pastry slightly. Fortunately, it is not a "puff" pastry as such so the heat shouldn't represent a problem. Also, the pastry is a hot water pastry!

The problem is that since using the machine for some reason the rotis are not "frying" as easily - especially on the one side? They take longer to cook to the right colour and texture.

I simply do not understand it!!
Like, really, really, really don't understand it!!

Do you?
Does anyone?

Any ideas, suggestions, tips, tricks.....anything at all!!




Anger
Back to top
View user's profile Send private message
Blue Pilgrim



Joined: 03 Sep 2007
Posts: 25
Location: Ilinois

PostPosted: Sun Feb 22, 2009 1:20 am    Post subject: Reply with quote

Mostly guessing, but I think it's probably the heat (maybe combined with pressure and over-flattening). It would dry the dough out, reducing the steam rising (and may be setting off the baking powder too early if you are using any). If you can't turn the heat off maybe you could spray a bit of water on the trouble side and let it sit a minute before cooking, or do a bit of hand kneading after taking it out of the press just to 'loosen up' the dough and make it a bit uneven.

You also might want to try using a pasta machine to roll out the dough, or a tortilla press. Or put down some paper between the dough and the heat as an insulator. I;ve never done hot water pastry, though, so add a little salt with what I say. Unsure
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Anything Goes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group