enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. The wisdom of masa in pastry: Baking new techniques for a ...

    www.aol.com/news/wisdom-masa-pastry-baking...

    Using maíz and masa harina in cakes, cookies and pie crusts proves to be a uniquely contemporary creation in the hands of modern panaderxs.

  3. Champurrado - Wikipedia

    en.wikipedia.org/wiki/Champurrado

    Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]

  4. You Can Use Masa Harina for So Many Recipes — But What ...

    www.aol.com/lifestyle/masa-harina-many-recipes...

    For premium support please call: 800-290-4726 more ways to reach us

  5. Masa - Wikipedia

    en.wikipedia.org/wiki/Masa

    The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.

  6. Nixtamalization - Wikipedia

    en.wikipedia.org/wiki/Nixtamalization

    Whole nixtamal may be used fresh or dried for later use. Whole nixtamal is used in the preparation of pozole, menudo, and other foods. Ground fresh nixtamal is made into masa (nixtamal dough) and used to make tortillas, tamales, and pupusas. Dried and ground, it is called masa harina or instant masa flour, and is reconstituted and used like masa.

  7. Cornbread with an open mind - AOL

    www.aol.com/news/cornbread-open-mind-140006171.html

    For premium support please call: 800-290-4726 more ways to reach us

  8. Harina P.A.N. - Wikipedia

    en.wikipedia.org/wiki/Harina_P.A.N.

    Harina P.A.N. is used to make the maize flour dough also known as "masa de arepa" or "Masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, bollos Pelons, and several Colombian dishes. Harina PAN is commonly found in varieties made from white and yellow corn.

  9. Atole - Wikipedia

    en.wikipedia.org/wiki/Atole

    In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. [2]