Porque Los Tamales Salen Aguados
Why is my Tamil running low? 3
Lack of time to cook or pasta?
1. The tamils should be cooked upwards (double bottom).
2. After cooking, they should be left to cool for a day and then reheated in steam. All sellers do this.
3. Do not touch water while boiling.
Me too ... I think the reason is that the flour has made me more slippery than usual and also very thin. I told them to cook about two fillings and nothing else ... even though we ate it. They are very rich. I think when they go out like this they should be closed and left to rest (until it is painted) because I had another one shortly after dinner and it was cold. ۔ Because I let them cook too much, they dried out. So, for me, I'd have to eat it soft, with light brown and good coffee with teens.
Well, here I leave my experience to you if it helps you ... This is the first time this has happened to me, this will be the last because I already have experience.
University Degree:
So that the flour does not flow too much.
We have known for a long time that when this is not possible in Pintos we close it.
And let them rest.
Mine derives its various aspects from the amount of water it adds when making dough, where it adds extra butter. I remember tamales being very delicate and the liquid you give affects more aspects.
Maybe the flour is missing from the dough or you have made it raw.
