Sopaipillas #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sifted flour |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Shortening |
| 1½ | cup | Scalded milk; (approx.) |
| Oil for frying | ||
Directions
1. Combine dry ingredients & cut in shortening.
2. Add scalded milk to dry ingredients and work into dough, adding just enough to make a firm dough.
3. Knead 15 to 20 times; set aside for 10 mins. Roll dough to ⅛ in.
thickness and cut into squares or triangles.
4. Fry the sopaipillas in very hot fat (420F). Keep reserved cut dough covered with a towel. Fry only a few at a time, and drain on absorbent toweling. Note: Serve as a bread with any southwestern meal. Deep-fry in hot oil until golden brown.
SENOR KORTE
S.W. ASH, PORTLAND
DOS EQUIS OR TECATE BEER
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .