First time posting in this forum....
My Tex-Mex game is pretty good, but I fail at sopapillas.
They puff (the oil is hot enough), but they are "heavy".
I've tried thinner, to the point they blow out a hole and do not puff
I let them rest longer. I do not the dough rest at all.
I know the baking powered if fresh (tested and it fizzes with a little warm water) and I bought new
Tired a little less and a little more shortening.
WTF? Flour, shorting, baking soda, salt, water. It cannot be rocket science.
When I can find a Sopapilla mix, they come out like I would expect.
Is there some magic ingredient that makes them lighter?