Food recipes
Chilean-Style Sopaipillas
Chilean-Style Sopaipillas Ingredients: pumpkin, raw wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt oil, canola Directions: Peel, seed, and cut the zapallo in...
Chilean-Style Sopaipillas
Ingredients:
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
oil, canola
Directions:
Peel, seed, and cut the zapallo into chunks.
Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside.
Stir together the squash and melted butter.
Stir the flour mixture into the butter mixture until blended.
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.
Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles.
Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
Drain on paper towels.
Cook remainder of dough circles in batches.
Ingredients:
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
oil, canola
Directions:
Peel, seed, and cut the zapallo into chunks.
Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside.
Stir together the squash and melted butter.
Stir the flour mixture into the butter mixture until blended.
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.
Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles.
Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
Drain on paper towels.
Cook remainder of dough circles in batches.