This is me kneading the dough for sopaipillas! They are little fried dough pieces, and are a favorite in Chile on rainy days. Since it was raining, and continued to rain for two more days, my host-mom taught me how to make them!
After kneading the dough thoroughly so it is no longer sticky, it then has to be rolled out. If the dough, or maza, is rolled out too thin, then the sopaipillas come out crispy and hard, and difficult to chew. Otherwise, they are very good.
We used a tea cup to cut out the circles, and then stacked them on a pan, like in the picture below. After they are all cut and ready, the next step is to fry them! This part my host-mom did, because she didn't want me to hurt my self with the boiling oil, and because she probably didn't want me to catch them on fire! (Knowing me and cooking, I probably would!)
Since the Paredes-Silva family has been hosting for so long, I took some sopaipillas to school with me to give to the directors and one of my teachers who Ana Maria knows well. They all said that these were some of the tastiest they had had, reminded of their days as a child eating sopaipillas on rainy days. The secret to their deliciousness is that Ana Maria uses zapallo in them, giving them more flavor than just dough. A zapallo is a type of pumpkin that you don't find in the US. (However, if you ask her what the secret ingredient is, she will tell you that it is her love, which she puts into everything she cooks.) In addition to the zapallo, there is flour, harina, and butter, mantequilla. The recipe is EGG FREE, meaning if I made these at home, a certain someone could eat these as well (wink)!
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