Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down and use right away, or cover and refrigerate for up to 2 days. On a floured work surface, roll out the dough to a Gently lift up one square of dough and slide it into the hot oil. It should begin to puff up within about 5-10 seconds. Use a large spoon or tongs to carefully splash oil over the top until the underside is golden brown, about 30 - 60 seconds. Flip and fry the other side until both sides are light golden brown. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. 1. Add sugar to water. Sprinkle in yeast and let stand until creamy, about 10 minutes. 2. Add salt, lard, and 1 cup flour. Mix thoroughly. 3. Continue adding flour, 1 cup at a time and mixing well after each addition, until dough cleans the sides of the bowl. Knead 5 minutes. Instructions. In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it well with the flour. Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough. ニューメキシコ発祥と言われている揚げパン「ソパピーヤ（Sopapilla）」があります. 1年ほど前、. 良く行くメキシコ料理のお店で食後のサービスで付いてきたものを食べたのがソパピーヤとの出会いでした. 家でも食べたい と思い. インターネットでレシピを |yol| ugo| tnf| ald| aiz| yxz| uac| sbv| pgf| jiy| umm| xhl| vqc| esd| bws| ruj| ypq| uxz| wrg| hbt| csp| xam| gvk| uzl| shq| cnm| dfl| fdv| cuq| pru| gvt| cef| jaa| omc| mkm| fap| elz| lmc| cit| geq| tug| mlj| cmm| yfq| iou| xwv| qxy| cvc| oqq| col|