German Croquette
Ingredients
Part Massa
Part Empanamento
Process
01. Sauté the meat with onion, garlic, sweet paprika, and salt to taste.
02. Shred the meat and set aside.
03. Place all the dough ingredients in the mixer, except for the meat.
04. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
05. Add the shredded meat and mix for 2 minutes on 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. Dampen the croquettes in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C until done (approximately 2 minutes).
Tips
- To avoid sogginess and cracks, the amount of snacks should be reduced with each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, it is necessary to thaw them so that the filling is also heated.
- Shaping Machine
* When using shaping machines, reduce the amount of milk and water by 5%.
* The chicken filling used in shaping machines should be moister and pastier.
* The molds and fittings of the shaping machine should be lubricated with general-purpose margarine.
* To adjust the size of the snacks, test only with dough that can be reused afterward.
Yield
46 Units of 80 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) | 98 | % VD (*) |
| Carboidratos (g) | 8.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 165 | % 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.
German Croquette
Ingredients
Part Empanamento
How to make it
DOUGH
01. Sauté the meat with onion, garlic, sweet paprika, and salt to taste.
02. Shred the meat and set aside.
03. Place all the dough ingredients in the mixer, except for the meat.
04. Mix on low speed (speed 1) until a homogeneous dough is obtained (approximately 5 minutes) using a paddle attachment.
05. Add the shredded meat and mix for 2 minutes on 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. Dampen the croquettes in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C until done (approximately 2 minutes).
Tips
- To avoid sogginess and cracks, the amount of snacks should be reduced with each frying.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Freezing
* The snacks can be frozen for up to 2 months at -18°C.
* To fry frozen snacks, heat the oil to 200°C at the beginning of frying.
* For snacks over 50 g, it is necessary to thaw them so that the filling is also heated.
- Shaping Machine
* When using shaping machines, reduce the amount of milk and water by 5%.
* The chicken filling used in shaping machines should be moister and pastier.
* The molds and fittings of the shaping machine should be lubricated with general-purpose margarine.
* To adjust the size of the snacks, test only with dough that can be reused afterward.
Yield
46 Units of 80 g
Equipment
Mixer , Fryer , Paddle Attachment , Scale
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 98 | % VD (*) |
| Carboidratos (g) | 8.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 1.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 165 | % 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.