Semi Integral Esfiha with Soy Protein

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Semi Integral Esfiha with Soy Protein

Name: Semi Integral Esfiha with Soy Protein
Prep time: 2 h
Total time: 2 h
Yield: 23 Porções
Ingredients: 200 g Whole Wheat Flour; 300 g White Wheat Flour; 100 g Canola oil; 2 unit(s) Eggs; 200 ml Water; 50 ml Milk; 10 g 1 sachet instant dry yeast; to taste Salt (shallow spoon); to taste Sugar (shallow spoon); to taste Stuffing; 300 g Soy protein (pre-cooked) boiled in water with a spoon of lemon juice for 15 minutes; 1 unit(s) Onion; 2 unit(s) Very Ripe Tomatoes; to taste Green Smell; to taste Seasonings

🇧🇷Brazil

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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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Semi Integral Esfiha with Soy Protein

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