I did corn dough empanadas and the dough felt almost like wet sand and was tearing apart in my hands, impossible to shape up.
What should I do better next time ?
I followed this simple receipe:
- 2 1/2 cup (290 g) corn flour
- 3/4 teaspoon salt
- 3/4 cup warm water (plus a splash or two of water)
- 2 teaspoons olive oil
I tried to add more water and/or more flour and it was the same.
I finally added weat flour to save the day as the clock was ticking but I really wished I could land that dough.
edit: I used the parchemin paper technique for shaping and it went well.
I really wonder about the texture of raw dough not about shaping technique. I couldn't achieve any of the shaping steps with my dough.