[:hk]墨西哥玉米脆片【非油炸】Baked Tortilla Chips[:en]Baked Tortilla Chips[:]

[:hk]

墨西哥料理在香港不算流行，不過提記墨西哥玉米脆片（Tortilla Chips），大家一定不會感到陌生，在超巿或便利店都可買到真空包裝的零食。Tortilla 原是墨西哥人當主食的薄餅，有的用麵粉製作，也有用玉米粉（Masa Harina）製成，加溫水和勻，揉成麵糰，再分成小團，壓扁了去烙，就是道地的墨西哥玉米餅 （Corn Tortilla）。

把玉米薄餅切成三角形小塊，下油鍋炸脆，便是墨西哥玉米脆片。說簡單點，就是由墨西哥薄餅翻製的零食，可直接沾醬，如墨西哥辣番茄醬、莎莎醬、酪梨醬、酸奶油、溶化起司等。

油炸的墨西哥玉米脆片香脆可口，很容易令人失去自制能力，欲罷不能，正是減肥大敵，也有致癌的風險。換個烹調方法，改為烤焗，用玉米粉、水、鹽以及香料揉成糰，壓切成楔形小片，刷少許油在表面烤，用油一定比油炸少，感覺健康一些。

材料  ( 可製作約 140 g )

• Masa Harina 玉米粉      120 g ( 用乾玉米磨成的玉米粉，和玉米澱粉 / 鷹粟粉是不同的，別搞錯唷 )
• 清水 Water                       120 g
• 植物油 Vegetable Oil      4 ~ 6 大匙

調味料

• 蒜粉 Garlic Powder         1/2 小匙  (自製蒜粉及洋蔥粉按這裏）
• 洋蔥粉 Onion Powder    1/2小匙
• 紅椒粉 Parika                   1/4 小匙
• 海鹽 Sea Salt                    1/2 小匙

Masa Harina 👉  https://iherb.co/9Eb34ESo

洋蔥粉 👉  https://iherb.co/aMkQGDCD

蒜粉 👉   https://iherb.co/5P8aNaR8

做法

1. 大碗中放入玉米粉、蒜粉、洋蔥粉、紅椒粉及海鹽，拌勻

2. 加入清水，攪拌成不黏手的麵糰，但麵糰不能太乾，若麵糰太乾，可酌量加 1 小匙水

3. 把麵糰分割 8 份，未用的濕布蓋好

4. 把 1 份麵糰壓成正方形，放在兩塊防黏烤盤布之間，用麵棍由左至右壓 3 次，轉 90 度由左至右壓 3 次，然後從麵糰的中心向外推，慢慢把麵糰壓成薄薄的長方形，愈薄愈好

5. 用滾刀把薄麵切成楔形小片，刷上薄薄的油，逐一用刮刀剷起來，鋪在放了烤盤布的烤盤上，再刷油。薄麵壓得愈薄愈脆，但很容易黏著烤盤布，容易撕破，要小心操作

6. 預熱烤箱 170ºC，以 160ºC 烤 4 分鐘，脆片開始開始收縮，取出把烤盤的位置反轉，再烤 4 分鐘至鬆脆，脆片拱起來，金黃色便可熄火

7. 剛出爐的脆片很燙，勿用手觸摸，倒在廚房紙巾上吸油，即可享用

小叮嚀

• 薄麵壓得愈薄愈脆
• 吃不完的脆片可放入密封盒中保存 1 週，若回潮變軟，放回烤箱 100ºC，把水份蒸發便會回復酥脆

[:en]

Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes. A wonderful healthy snack which is so crunchy.

Ingredients  ( Makes 140 g )

• 120 g Bob’s Red Mill Flour Corn Masa Harina
• 120 g Water
• 4 ~ 6 tbsp Vegetable Oil

Seasonings

• 1/2 tsp Homemade Garlic Powder
• 1/2 tsp Homemade Onion Powder    
• 1/4 tsp Parika
• 1/2 tsp Sea Salt

Preparation

1. In a mixing bowl, add Masa Harina, garlic powder, onion powder, parika and sea salt. Mix well.

2. Add and knead to a dough without sticking hands. If the dough is too dry, add 1 tsp water.

3. Divide the dough to 8 portions, coved with a damp cloth.

4. Take out 1 dough and rool into a square, placed between two silicon baking tray cloth, press with a stick from left to right three times, turned 90 degrees and press from left to right press 3 times. Then roll out the dough from the center into a very thin layer in shape of rectangle. The thinner the crispier.

5. Cut tortillas into wedges. Tortilla chips are ordinarily cut into either triangles or squares. Make two cuts lengthwise, and then make cuts perpendicularly.  Brush both side of a tortilla with oil. Place the tortilla chips without overlapping onto the baking tray. Be careful the tortilla is very fragile at this stage.

6. Preheat oven 170ºC,  bake the chips at 160ºC for 4 minutes, the chips begin to shrink, remove the pan and position reversal, then bake for another 4 minutes .They are done when their edges lift slightly from the tray and feel crispy.

7. The chips is very hot just remove from oven, don’t touch with hands.  Cool it on a kitchen paper to absorb oil, and ready to serve.

Tips

• Stored in air-tight container for 1 weed. Bake in oven at 100ºC if it gets moist.

[:]