sopaipillas
Bakery products from Chile
Sopaipillas of Betarraga
Sopaipillas of Betarraga
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
A variation of the sopaipillas, these of beetroot are very good
preparation
step 1
Form a volcano with the sifted flour, and add the yeast inside and the salt on the outside.
step 2
Add lukewarm melted butter inside the volcano, and Betarraga pulp (cooked and ground) warm.
step 3
Kneading and incorporating the water, you can use the one of the cooking of the Betarraga (to take into account that the water is approximate and you must be adding it of little)
step 4
Knead until you get a soft dough and then leave it wrapped in a cloth or plastic film, for at least half an hour
step 5
Stretch the dough with an oven letting it 5 millimeters thick, cut in circles or form 50-gram buns and stretch with your hands. Then fry in deep oil to 180 ° celcius.
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