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Semi Integral Esfiha with Soy Protein
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
23 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Whole Wheat Flour200 g
- White Wheat Flour300 g
- Canola oil100 g
- Eggs2 unit(s)
- Water200 ml
- Milk50 ml
- 1 sachet instant dry yeast10 g
- Salt (shallow spoon) to taste
- Sugar (shallow spoon) to taste
- Stuffing to taste
- Soy protein (pre-cooked) boiled in water with a spoon of lemon juice for 15 minutes300 g
- Onion1 unit(s)
- Very Ripe Tomatoes2 unit(s)
- Green Smell to taste
- Seasonings to taste
- In a bowl, mix the instant dry yeast with the whole wheat flour.
- Then open a space in the middle of the flour and add the eggs, oil, water, milk, salt and sugar.
- Stir the mixture with a steady spoon.
- Add the white flour until the dough forms consistency.
- At this point, transfer the dough to a bench and start kneading (working the dough with your hands) for about 00:10 min
- Let the dough rest until it doubles in size.
- After the dough, rest. Separate into portions of 70 grams, or as much as you like.
- I filled each serving with the braised soy protein as if it were ground beef.
- Close the triangle shape
- Let the esfihas rise for 20 minutes
- Then brush egg yolk over the esfihas and bake at 200°C for 25 minutes or until golden.
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