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Jul 20, 2011 on FoodNetwork.com
“This recipe is very close to Leonard's. Here are some hints to get the texture right.
Resist the urge to add more flour--maladas are almost a batter type bread not a dough. Use a stand mixer and let it mix with a dough hook for at least 5-8 minutes--you should see long strands of gluten forming--the old-days Portuguese women who made these...”