From 276327b333aaf54553c54a6495d34f2e23afeb8f Mon Sep 17 00:00:00 2001 From: Gabe Ortiz Date: Sat, 10 Oct 2020 11:09:41 -0600 Subject: [PATCH] frying temp should be a bit higher for better steam action --- shokupan_sopapillas.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/shokupan_sopapillas.md b/shokupan_sopapillas.md index 82a8be4..ab7d756 100644 --- a/shokupan_sopapillas.md +++ b/shokupan_sopapillas.md @@ -22,4 +22,4 @@ Mix tangzhong with the following: * 15g dry milk powder * 120g whole milk -Knead until a smooth, elastic dough forms. Cover and let rise for 2 hours. Punch down and roll out into 1/8" to 1/4" thick circles about 12 to 18 inches in diameter. Cut into quarters. Fry in 300F neutral oil, spooning the hot oil over the top of the sopapilla, until it puffs up and turns golden brown. Drain oil and let cool. +Knead until a smooth, elastic dough forms. Cover and let rise for 2 hours. Punch down and roll out into 1/8" to 1/4" thick circles about 12 to 18 inches in diameter. Cut into quarters. Fry in 340F neutral oil, spooning the hot oil over the top of the sopapilla, until it puffs up and turns golden brown. Drain oil and let cool.