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Closed esfiha (fluffy and delicious pasta)
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
50 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Wheat flour approx.1 kg
- Eggs2 unit(s)
- Sunflower oil1/4 cup
- Butter or margarine2 tablespoon
- refined sugar03 dessert spoon
- Salt1 coffee spoon
- Warm milk600 ml
- Fresh yeast50 g
- Cachaça to help with fermentation (optional)2 dessert spoon
- Blend all ingredients in a blender except the wheat flour
- Pour this mixture into a bowl, add the flour little by little.
- When the dough is firm and consistent, throw it on a bench and start kneading for 00:10 minutes, the dough should be smooth and no longer sticking to your hands.
- Let the dough rest until it doubles in volume.
- As soon as the dough rises, make small portions of 35 grams for parties or 70 grams for snacks
- Distribute the stuffing over the dough and close like a triangle.
- Place in the mold with a space of 2 centimeters each and with the seam facing down.
- Let it rise again, about 00:30 mins, brush yolk over the sfihas and bake at 200°C for 25 minutes
- Suggestion: you can stuff it with braised ground beef, grated pepperoni, cheese and ham, etc...
- Easy recipe, adapted and tested to make your experience very satisfying.
- Yields approximately 28 sfihas of 70 grams and 50 of 35 grams.
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