Bolovo
Ingredients
Part Empanamento
Part Preparo
Part Recheio
Process
01. Divide the sautéed and seasoned ground meat into portions of 25 g. Set aside.
02. Boil the eggs and cut them in half. Set aside.
PREPARATION
01. Divide the ready dough for savory snacks into portions of 80 g.
02. Roll out the dough and fill with the ground meat and half of a reserved egg.
03. Shape into a ball.
BREADING
01. Mix the water and the eggs for breading.
02. Dip the snacks in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C for 5 minutes.
Tips
- Shape and bread the snacks up to 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is recommended to reduce the number of snacks fried at one time.
- The egg can be replaced with liquid egg for breading.
FREEZING
- 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 before frying, so that the filling is also heated.
- Snacks can be frozen for up to 2 months at -18°C.
Yield
20 Units of 130 g
Equipment
Stove , Fryer , Pot , Scale , Knife , Container
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 76 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 145 | % 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.
Bolovo
Ingredients
Part Empanamento
Part Preparo
Part Recheio
How to make it
FILLING
01. Divide the sautéed and seasoned ground meat into portions of 25 g. Set aside.
02. Boil the eggs and cut them in half. Set aside.
PREPARATION
01. Divide the ready dough for savory snacks into portions of 80 g.
02. Roll out the dough and fill with the ground meat and half of a reserved egg.
03. Shape into a ball.
BREADING
01. Mix the water and the eggs for breading.
02. Dip the snacks in this mixture and coat with breadcrumbs.
03. Fry in heated oil at 180°C for 5 minutes.
Tips
- Shape and bread the snacks up to 3 hours after preparing the dough.
- To avoid sogginess and cracks, it is recommended to reduce the number of snacks fried at one time.
- The egg can be replaced with liquid egg for breading.
FREEZING
- 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 before frying, so that the filling is also heated.
- Snacks can be frozen for up to 2 months at -18°C.
Yield
20 Units of 130 g
Equipment
Stove , Fryer , Pot , Scale , Knife , Container
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 76 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 145 | % 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.