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, .

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