They should puff up and become hollow very soon after being dropped in the fat.Cover the cut dough with a towel as you fry the sopaipillas, a few at a time, in the warm fat. Roll one-fourth of the dough to 1/4" thickness, then cut into 3-inch squares or possibly triangles don't reroll any of the dough.Heat oil to 400 degrees in a deep fryer or possibly large saucepan fitted with a deep fry thermometer.Knead dough 15 to 20 times, then invert the bowl over dough and set aside for about 10 min.Add in more liquid till dough is hard and springy and holds its shape, similar to yeast dough. liquid to dry ingred and work into dough. ![]() Make a well in the center of the dry ingred.Add in yeast to scalded lowfat milk.if yeast is not used, use 1-1/2 c. Combine dry ingredients and cut in 1 Tablespoons lard or possibly butter.These deep-fried bread puffs are delicious dipped in honey or possibly stuffed with any combination of refried beans, chili, minced onion, grated cheese and guacamole.
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