Indian Croquette
Ingredients
Part Massa
Part Empanamento
Process
01. Sauté the chicken with onion, seasoning with salt and curry to taste.
02. Shred the chicken and set aside.
03. Place all the ingredients for the dough in the mixer, except for the shredded chicken.
04. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle mixer.
05. Add the shredded chicken and beat for 2 minutes at medium speed (speed 2).
06. Divide the dough into 80 g portions and shape into croquettes.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the croquettes in this mixture and coat with bread crumbs.
03. Fry in heated oil at 180°C until done (approximately 2 minutes).
Tips
- To avoid sogginess and cracking, the amount of snacks should be reduced with each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute fresh egg with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks above 50 g, thawing is required so that 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 moister and paste-like.
* 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
52 Units of 80 g
Equipment
Mixer , Fryer , Paddle Mixer , Scale
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 86 | % VD (*) |
| Carboidratos (g) | 7.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 2.5 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 144 | % 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.
Indian Croquette
Ingredients
Part Empanamento
How to make it
DOUGH
01. Sauté the chicken with onion, seasoning with salt and curry to taste.
02. Shred the chicken and set aside.
03. Place all the ingredients for the dough in the mixer, except for the shredded chicken.
04. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle mixer.
05. Add the shredded chicken and beat for 2 minutes at medium speed (speed 2).
06. Divide the dough into 80 g portions and shape into croquettes.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the croquettes in this mixture and coat with bread crumbs.
03. Fry in heated oil at 180°C until done (approximately 2 minutes).
Tips
- To avoid sogginess and cracking, the amount of snacks should be reduced with each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute fresh egg with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, initially heat the oil to 200°C.
* For snacks above 50 g, thawing is required so that 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 moister and paste-like.
* 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
52 Units of 80 g
Equipment
Mixer , Fryer , Paddle Mixer , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 86 | % VD (*) |
| Carboidratos (g) | 7.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 2.5 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 144 | % 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.