If you have a stand mixer, follow the recipe as written. I use the paddle attachment and mix on low or medium/low speed most of the time. After all the milk is added and dough is very sticky, set timer for 8 minutes and continue mixing on low. This will build up the gluten in the dough making it more flexible. After that it will still be real sticky, mix in 1-2 tablespoons of flour at a time, until dough pulls away from the sides of the bowl. Follow directions for proofing and finishing empanadas.