Cod Cake
Ingredients
Part Massa
Part Empanamento
Process
01. Place Zeelandia Salgadinhos in the mixer and gradually add water and milk.
02. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
03. Add the cod and mix for 2 minutes on low speed (speed 1).
04. Divide the dough into 50 g portions and shape as desired.
Breading
01. Mix the water and eggs for the breading.
02. Moisten the cakes in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks for each frying.
- For the breading, use the minimum amount of liquid possible.
- It is possible to substitute raw egg with liquid egg for the breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, the oil should be heated to 200°C at the start of frying.
* For snacks over 50 g, thawing is necessary for the filling to be heated as well.
- 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 slightly more moist and paste-like.
* The molds and fixtures of the molding machine should be lubricated with general-purpose margarine.
* For regulating the size of the snacks, use as a test only the dough that can then be reused.
Yield
98 Units of 50 g
Equipment
Mixer , Stove , 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) | 71 | % VD (*) |
| Carboidratos (g) | 7.0 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 322 | % 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.
Cod Cake
Ingredients
Part Empanamento
How to make it
DOUGH
01. Place Zeelandia Salgadinhos in the mixer and gradually add water and milk.
02. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
03. Add the cod and mix for 2 minutes on low speed (speed 1).
04. Divide the dough into 50 g portions and shape as desired.
Breading
01. Mix the water and eggs for the breading.
02. Moisten the cakes in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- To avoid sogginess and cracks, reduce the quantity of snacks for each frying.
- For the breading, use the minimum amount of liquid possible.
- It is possible to substitute raw egg with liquid egg for the breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, the oil should be heated to 200°C at the start of frying.
* For snacks over 50 g, thawing is necessary for the filling to be heated as well.
- 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 slightly more moist and paste-like.
* The molds and fixtures of the molding machine should be lubricated with general-purpose margarine.
* For regulating the size of the snacks, use as a test only the dough that can then be reused.
Yield
98 Units of 50 g
Equipment
Mixer , Stove , Fryer , Paddle Attachment , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 71 | % VD (*) |
| Carboidratos (g) | 7.0 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 0.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 322 | % 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.