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Mexico − Sopaipillas
4
2
1
1
1
1
Cup Flour
Teaspoon Sugar
/4 Cup Shortening or lard
Tablespoon Baking powder
−1/2 Teaspoon Salt
1/4 Cup Water or more if needed
Sift dry ingredients together. Cut in shortening until crumbly.
Add water and mix until holds together. Knead 10−15 times until
dough forms a smooth ball. Cover and let set for 20 minutes.
Divide dough into two parts. Roll dough to 1/8" thickness on
lightly floured board. Cut into 3" squares or triangles. Do not
allow to dry; cover those waiting to be fried. When ready to fry,
turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once.
Add only a few at a time to maintain proper temperature.
Drain on paper towels.
Mexico − Sopaipillas
37
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