Coxinha Coração
Ingredients
Part Empanamento
Part Montagem
Process
01. Divide the Dough for Savories into pieces of 80 g.
02. Roll out the dough and place 40 g of seasoned shredded cooked chicken.
03. Shape the dough into the form of a coxinha.
04. Place the coxinha in a pre-greased heart-shaped mold (10 x 9 x 2.5 cm) with Zeelandia Carlex Spray and press the dough lightly to adhere to the shape of the mold.
05. Remove from the mold. Set aside.
TIP
- If you do not have a heart-shaped mold, shape a coxinha into a heart shape.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the savories in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- Shape and bread the savories within 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is advisable to reduce the number of savories per frying batch.
- Eggs can be substituted with liquid egg for breading.
FREEZING
- To fry frozen savories, heat the oil to 200°C at the start of frying.
- For savories over 50 g, it is necessary to thaw before frying so that the filling is also heated.
- Savories can be frozen for up to 2 months at -18°C.
Yield
30 Units of 120 g
Equipment
Fryer , Scale , Heart-shaped Mold
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 84 | % VD (*) |
| Carboidratos (g) | 9.2 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 6.0 | % 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) | 149 | % 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.
Coxinha Coração
Ingredients
Part Empanamento
Part Montagem
How to make it
ASSEMBLY
01. Divide the Dough for Savories into pieces of 80 g.
02. Roll out the dough and place 40 g of seasoned shredded cooked chicken.
03. Shape the dough into the form of a coxinha.
04. Place the coxinha in a pre-greased heart-shaped mold (10 x 9 x 2.5 cm) with Zeelandia Carlex Spray and press the dough lightly to adhere to the shape of the mold.
05. Remove from the mold. Set aside.
TIP
- If you do not have a heart-shaped mold, shape a coxinha into a heart shape.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the savories in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- Shape and bread the savories within 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is advisable to reduce the number of savories per frying batch.
- Eggs can be substituted with liquid egg for breading.
FREEZING
- To fry frozen savories, heat the oil to 200°C at the start of frying.
- For savories over 50 g, it is necessary to thaw before frying so that the filling is also heated.
- Savories can be frozen for up to 2 months at -18°C.
Yield
30 Units of 120 g
Equipment
Fryer , Scale , Heart-shaped Mold
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 84 | % VD (*) |
| Carboidratos (g) | 9.2 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 6.0 | % 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) | 149 | % 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.