Ingredients
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9 ounces Zapallo squash
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4 1/4 cups All-Purpose Flour
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1 teaspoon Baking Soda
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1 teaspoon Salt
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10 tablespoons Buttermelted
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2 cups Canola oilpan-frying
Directions
This is a typical appetizer or snack from Chile. In actuality, people consume this food during the winter, particularly when it’s raining. Walking through the rainy streets of Santiago, returning home to settle down for a cup of tea and a few sopaipillas is the usual. Though they are usually not as tasty as homemade ones, you can still consume ones sold by street vendors. If you are unable to locate Zapallo, pumpkin works well in its place.
Steps
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1
Done
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Chop zapallo into bits after peeling and seeding. Transfer to a pan, add water to cover, and cook to a boil over medium-high heat. Cook for 15 to 20 minutes, or until zapallo is tender and piercing readily with a fork. After draining, let cool somewhat. |
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2
Done
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In a mixing basin, combine flour, baking soda, and salt; set aside. Melted butter and squash should be combined. Blend the butter mixture by stirring in the flour mixture. Place the dough onto a surface that has been lightly floured, and knead it until it becomes soft and satiny, adding a bit more flour if needed. Put a towel over the dough and give it 15 minutes to rest. |
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3
Done
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After rolling out the dough to 1/8-inch thickness, cut circles with a diameter of 3 inches. To create holes and stop the rise, pierce each circular several times with a fork. |
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4
Done
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Fill a big, deep skillet with oil, and heat it to 385 degrees Fahrenheit (195 degrees Celsius) over medium-high heat. Deep fry a few of the dough circles in heated oil for three to four minutes, or until they are gently browned. blot with paper towels. Cook the remaining rounds of dough in batches. |
