Dried Meat Cake
Ingredients
Part Massa
Part Empanamento
Part Recheio
Process
01. Grate the pumpkin.
02. Sauté the dried meat with the grated pumpkin, seasoning to taste. Set aside.
DOUGH
01. Place the Zeelandia Salgadinhos in the mixer and gradually add the water and milk (the amounts of water and milk may vary between 650 and 700 ml).
02. Mix on low speed (speed 1) until obtaining a homogeneous dough (approximately 5 minutes) using a paddle attachment.
03. Divide the dough into pieces of 50 g and shape them into small cakes.
BREADING
01. Mix the water and eggs for breading.
02. Soak the cakes in this mixture and coat them with breadcrumbs.
03. Fry in heated oil at 180°C for 3 minutes.
Tips
- To avoid sogginess and cracking, reduce the quantity of items per frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid eggs for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initial frying oil should be heated to 200°C.
* For snacks over 50 g, defrosting is necessary to ensure the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be more moist and pasty.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can then be reused.
Yield
48 Cakes of 75 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) | 67 | % VD (*) |
| Carboidratos (g) | 9.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 1454 | % 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.
Dried Meat Cake
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Grate the pumpkin.
02. Sauté the dried meat with the grated pumpkin, seasoning to taste. Set aside.
DOUGH
01. Place the Zeelandia Salgadinhos in the mixer and gradually add the water and milk (the amounts of water and milk may vary between 650 and 700 ml).
02. Mix on low speed (speed 1) until obtaining a homogeneous dough (approximately 5 minutes) using a paddle attachment.
03. Divide the dough into pieces of 50 g and shape them into small cakes.
BREADING
01. Mix the water and eggs for breading.
02. Soak the cakes in this mixture and coat them with breadcrumbs.
03. Fry in heated oil at 180°C for 3 minutes.
Tips
- To avoid sogginess and cracking, reduce the quantity of items per frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw eggs with liquid eggs for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initial frying oil should be heated to 200°C.
* For snacks over 50 g, defrosting is necessary to ensure the filling is also heated.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be more moist and pasty.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* For adjusting the size of the snacks, use only the dough as a test, which can then be reused.
Yield
48 Cakes of 75 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) | 67 | % VD (*) |
| Carboidratos (g) | 9.6 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 2.3 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 1454 | % 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.