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Jul 20, 2011 in Food Network Community Toolbox 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...”