110 lines
2.0 KiB
YAML
110 lines
2.0 KiB
YAML
schema_version: 2
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id: tortilla
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revision: 1
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status: draft
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title: Tortilla
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categories:
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- bread
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tags: []
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yield:
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amount:
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quantity: 163.5
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unit_id: gram
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basis: theoretical
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scaling:
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mode: hybrid
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basis_id: formula_basis
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basis_amount:
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quantity: 100.0
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unit_id: gram
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components:
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- id: main
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name: Main
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items:
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- id: line_01_flour_all_purpose
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reference:
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ingredient_id: flour_all_purpose
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amount:
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quantity: 100
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unit_id: gram
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percentage: 100
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basis_member: true
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- id: line_02_water
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reference:
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ingredient_id: water
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amount:
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quantity: 50
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unit_id: gram
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percentage: 50
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- id: line_03_shortening
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reference:
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ingredient_id: shortening
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amount:
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quantity: 9
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unit_id: gram
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percentage: 9
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- id: line_04_baking_powder
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reference:
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ingredient_id: baking_powder
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amount:
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quantity: 1.5
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unit_id: gram
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percentage: 1.5
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- id: line_05_salt
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reference:
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ingredient_id: salt
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amount:
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quantity: 1.5
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unit_id: gram
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percentage: 1.5
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- id: line_06_nonfat_milk_powder
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reference:
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ingredient_id: nonfat_milk_powder
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amount:
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quantity: 1.5
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unit_id: gram
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percentage: 1.5
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steps:
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- id: step_01
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order: 1
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instruction: Combine all but oil.
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component_ids:
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- main
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- id: step_02
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order: 2
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instruction: Mix til combined.
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component_ids:
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- main
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- id: step_03
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order: 3
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instruction: Add oil.
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component_ids:
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- main
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- id: step_04
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order: 4
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instruction: Mix 30 min total.
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component_ids:
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- main
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- id: step_05
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order: 5
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instruction: Divide into dough balls.
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component_ids:
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- main
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- id: step_06
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order: 6
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instruction: Rest balls 15 min.
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component_ids:
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- main
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- id: step_07
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order: 7
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instruction: Bake 375 - 450 °F, 20-60 sec, making steel.
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component_ids:
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- main
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- id: step_08
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order: 8
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instruction: Allow to cool to 85 °F before packaging.
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component_ids:
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- main
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notes:
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- Formula uses a nominal 100 g basis; review yield and revision before activation.
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