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Sopaipilla
A sopaipilla, sopapilla, sopaipa, or cachanga〔(【引用サイトリンク】title=Peru Handbook )〕 is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.〔 The original Mozarabic word ''Xopaipa'' was used to mean bread soaked in oil, and derived in turn from the Germanic word ''suppa'' which meant bread soaked in liquid.〔Correa, Adriana. (Comida de larga tradición ) Diario de Cuyo〕
A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). The shapes are then deep-fried in oil, sometimes after allowing them to rise further before frying: the frying causes the shapes to puff up, ideally forming a hollow pocket in the center.〔Cynthia Detterick-Pineda.Recipe: New Mexico Sopapillas. URL: http://whatscookingamerica.net/CynthiaPineda/Sopapillas/Sopapillas.htm〕
==Variations==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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