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Full Online Book HomeLearning KitchenMexican And Hispanic - Sopaipillas
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Mexican And Hispanic - Sopaipillas Post by :martins Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3095

Click below to download : Mexican And Hispanic - Sopaipillas (Format : PDF)

Mexican And Hispanic - Sopaipillas

2 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. sugar
2 tbls. lard or shortening
1/2 scant cup (approximately) hot tap water
Oil, for frying
Confectioners' sugar, for sprinkling
1 cup (approximately) honey, for dipping


In a medium bowl sift together flour, salt,baking powder, and sugar. With a pastry blender or fingers, cut in lard to make an even, lumpy meal. Add te water stirring with a fork, until a dough forms.

Flour your hands and rapidly knead dough about 12 times. If dough is too crumbly and dry to knead it in until dough is easily handled. If dough is too crumbly and dry to knead, add more hot water by tbls.

After kneading, cover dough with plastic wrap and let stand at room temperature for about 30 mins or refrigerate overnight.

Preheat oven to 325 f. In a Dutch oven heavy deep skillet, or other frying kettle, heat at least 2 inches of oil to 375 to 380 F. Meanwhile, flour a work surface and roll out dough in a rectangle about 1/4 inch thick.

Cut dough into 3-inch squares. Drop squares into hot oil, a few at a time, regulating heat to maintain a temperature between 360 and 385 F. The squares will fall, then rise, as they puff into little pillows. Push them down and turn often until they are golden.

Remove with a slotted spoon, drain on paper towels, and keep
warm in oven. Sprinkle with confectioners' sugar and serve hot with honey to spoon into the cavities.
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