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Chapter III ·
Savory bites & tarts · Nº 63
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12 ingredients
7 steps
Ingredients
Method
Ingredients
For
30 g
bread yeast
, Fleischmann
1 cup
milk
, warm (almost cold)
1 tablespoon
sugar
, level
2
eggs
, lightly beaten
1 cup
vegetable oil
1 tablespoon
salt
, level
1 kg
flour
, +/- 1 kg
Filling
chicken
pork tenderloin
shrimp
ham
cheese
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Method
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1
In a bowl, put the yeast, the sugar and the milk. Mix well until the yeast dissolves.
2
Add the oil and the eggs. Mix. Gradually add the flour (not all of it).
3
Transfer to a floured marble surface. Add the salt. Work the dough, gradually adding the flour.
4
Don't use the whole kilo of flour.
5
Keep working it until it comes off your hands.
6
Return to the bowl, cover, and let it rise until doubled in size.
7
Roll out on a floured marble surface with a rolling pin. Add the filling and roll up like a jelly roll. Pinch the ends closed so the filling doesn't come out. Brush with egg yolks and bake on a greased baking sheet.
From the same chapter
Savory bites & tarts · Nº 38
Arroz de forno (savory cheese tart)
Savory bites & tarts · Nº 39
Onion crackers
Savory bites & tarts · Nº 40
Corn bolinho
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