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VEGAN CLOSED SFIHA
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
12 servings
Daniel Ianhis
@danielianhis- Ingredients
- Recipe
- Warm vegetable milk1 cup
- Sugar1 teaspoon
- Salt1 teaspoon
- Organic yeast (approx. 10g)1 unit(s)
- Oil1/2 cup
- Wheat flour4 cup
- Shoyo to taste
- Mix the warm milk, sugar, salt and yeast in a bowl.
- Then add the oil and continue mixing.
- Add the flour little by little and start mixing the dough.
- When it has a good texture that you can move with your hands, transfer the dough to a large bench or board and knead until it is very smooth and homogeneous. Make sure it doesn't get too dry and stiff. If this happens, add more liquid.
- When the dough is homogeneous and smooth, divide it into 12 equal parts and make balls. Leave the balls to rest for 1 hour on a plate or floured form, leaving a space of approximately 2 centimeters from one to the other. Cover with a cloth.
- After resting, open each ball with the help of a rolling pin, place the stuffing in the middle and close the dough forming a triangle. Pinch the edges tightly so the stuffing doesn't come out.
- Place the esfihas on a greased (or buttered) baking sheet and let it rest for another 15 minutes. Use this time to preheat the oven.
- Brush the esfihas with a little soy sauce and bake in a medium oven for about 25 minutes. 💚🌱
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