Risoles
Ingredients
Part Massa
Part Empanamento
Process
01. Place the Zeelandia Salgadinhos, water, and milk gradually in the mixer (the amounts of water and milk can vary between 650 and 700 ml).
02. Mix at low speed (speed 1) for approximately 5 minutes or until homogeneous. Use a paddle attachment.
03. Divide the dough into pieces of 55 g.
04. Shape into balls. Roll out the dough into a disc shape.
05. Place the previously prepared filling.
06. Fold the filled discs and seal the edges with your fingertips.
BREADING
01. Mix the water and eggs for breading.
02. Moisten the risoles in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C until done for approximately 3 minutes.
Tips
- The milk in the dough can be replaced with the filling broth.
- Use water and liquid milk at room temperature.
- Shape and bread the risoles within 3 hours after preparing the dough.
- To prevent sogginess and cracks, reduce the number of pastries fried at a time.
- For breading, use the minimum amount of liquid possible.
- It is possible to substitute fresh eggs with liquid eggs for breading.
- Freezing
* The pastries can be frozen for up to 2 months at -18°C.
* To fry frozen pastries, begin by heating the oil to 200°C.
* For pastries over 50 g, it is necessary to thaw before frying so that the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and the amount of water by 5%.
* The chicken filling used in molding machines should be moister and more paste-like.
* The molds and fittings of the molding machine must be lubricated with general-purpose margarine.
* For adjusting the size of the pastries, use only the dough for testing that can subsequently be reused.
Yield
41 Units of 70 g
Equipment
Mixer , Fryer , Paddle Attachment , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 96 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 240 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Risoles
Ingredients
Part Empanamento
How to make it
DOUGH
01. Place the Zeelandia Salgadinhos, water, and milk gradually in the mixer (the amounts of water and milk can vary between 650 and 700 ml).
02. Mix at low speed (speed 1) for approximately 5 minutes or until homogeneous. Use a paddle attachment.
03. Divide the dough into pieces of 55 g.
04. Shape into balls. Roll out the dough into a disc shape.
05. Place the previously prepared filling.
06. Fold the filled discs and seal the edges with your fingertips.
BREADING
01. Mix the water and eggs for breading.
02. Moisten the risoles in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C until done for approximately 3 minutes.
Tips
- The milk in the dough can be replaced with the filling broth.
- Use water and liquid milk at room temperature.
- Shape and bread the risoles within 3 hours after preparing the dough.
- To prevent sogginess and cracks, reduce the number of pastries fried at a time.
- For breading, use the minimum amount of liquid possible.
- It is possible to substitute fresh eggs with liquid eggs for breading.
- Freezing
* The pastries can be frozen for up to 2 months at -18°C.
* To fry frozen pastries, begin by heating the oil to 200°C.
* For pastries over 50 g, it is necessary to thaw before frying so that the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and the amount of water by 5%.
* The chicken filling used in molding machines should be moister and more paste-like.
* The molds and fittings of the molding machine must be lubricated with general-purpose margarine.
* For adjusting the size of the pastries, use only the dough for testing that can subsequently be reused.
Yield
41 Units of 70 g
Equipment
Mixer , Fryer , Paddle Attachment , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 96 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 240 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.