Daniel Vela
Nov 30, 1919, 12:00 AM
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Empanada dough
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Does anyone know how the empanada dough in the panaderia comes out so light and fluffy. I can make the filling, I remember watching my grandmother make it at Christmas time. She used to make the dough and it came out dark golden brown like in the panaderias. Is there a certain type of flour or do I use yeast. Any help would be appreciated.
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