From 998c2372e16b22ea785d6052bc440b08e5bbacd8 Mon Sep 17 00:00:00 2001 From: Gabe Ortiz Date: Fri, 9 Oct 2020 18:08:25 -0600 Subject: [PATCH] Create shokupan_sopapillas.md --- shokupan_sopapillas.md | 23 +++++++++++++++++++++++ 1 file changed, 23 insertions(+) create mode 100644 shokupan_sopapillas.md diff --git a/shokupan_sopapillas.md b/shokupan_sopapillas.md new file mode 100644 index 0000000..11b83a3 --- /dev/null +++ b/shokupan_sopapillas.md @@ -0,0 +1,23 @@ +## Shokupan Sopapillas + +### Tangzhong +* 45g water +* 45g whole milk +* 15g bread flour + +Combine in a small saucepan, whisk over low-medium heat until it thickens- typically around 150F at which point the starches in the flour will gelatinize. + +### Dough + +Mix tangzhong with the following: + +* 300g bread flour +* 5g salt +* 1 large egg +* 50g unsalted butter +* 15g sugar +* 7g instant yeast +* 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.