3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening (your choice)
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
ISopapillasn an outsized bowl, mix along the flour leaven, and salt.
With a pastry cutter (unless you're one in all those, like my academics, WHO continuously used their hands) cut within the lard or shortening.
Add the milk all quickly, and blend the dough quickly with a fork or by hand till the dough forms a mass.
Turn the dough onto a well-floured board and start to knead the dough by folding it in [*fr1], pushing it down, and folding once more. It ought to take a few dozen folds to make a soft dough that's now not sticky.
Cover the dough with a towel or wrapping to let it rest for roughly ten to fifteen minutes.
Divide the dough in 1/2, keeping the 1/2 you're not operating with coated with wrapping or a towel therefore it doesn't dry out.
Roll the dough half you've got chosen on a floured board with mild strokes. Roll the dough to 1/8-inch thickness. The additional you're employed the dough, the harder your sopapilla can prove. However, to stay a sopapilla well puffed once change of state, you will wish to figure the dough a moment some longer.
Cut the dough into rectangles that square measure regarding 10-inch by 5-inch. Divide constellation into a 5-inch squares, and so cut this into a triangle. NOTE: If you discover the dough commencing to dry as you're employed with the rest, cowl this loosely with a some wrapping.
Do not arrange to reform and roll the leftover dough scraps. they are doing not roll out well on the second attempt. you'll cook these dough scraps in conjunction with the others, and that they style even as smart.
Heat some oil in an exceedingly giant pan or a deep frier till the oil reaches regarding four hundred degrees F. NOTE: Check the temperature of the oil together with your digital change of state measuring instrument.
Carefully slide the primary sopapilla into the recent oil. Submerge the sopapilla beneath the oil. It ought to begin to puff straight off. NOTE: Sopapillas - They either puff or they don’t puff. Their puff is what makes it a sopapilla - however don’t despair as each will be eaten . If your sopapillas aren't puffing properly, the temperature of the oil might have to be raised or attenuated. Environmental changes in temperature and altitude will create setting the temperature tough now and then.
Using a slotted spoon, flip the sopapilla over to brown the opposite aspect. typically this could be troublesome, because the sopapilla can wish to remain on the aspect it had been on. a bit coaxing together with your slotted spatula can facilitate this. Hold it for less than an instant, and it'll suits the aspect it's on. Once either side, more or less a pair of minutes per aspect, square measure tanned, take away the sopapilla to a surface to empty (paper towels or a debilitating rack can each work).
Sopapillas will be unbroken heat in an exceedingly two hundred degree F. kitchen appliance for up to one hour. They refrigerate well and might be warmed-over in an exceedingly 350 degree F. kitchen appliance for ten to fifteen minutes before serving.
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