Hey guys! Who doesn’t like a snack for a party? I love it! And thinking about how everyone is pleased, I prepared three fantastic recipes snack which are successful in any event.
With a single superleve and a tasty pasta, you will learn how to make doguinhos, hamburguinhos and slaps that will win everyone’s taste.
How to make the Salgadinho jump
Do you want to know how to prepare these delights in a simple and practical way? I will show you the whole step by step, from the preparation of the mass to irresistible fillings. Above all, you can adapt the recipes based on your tastes and the ingredients you have at home.
Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- For the mass:
- 1 kg of yeast -free wheat flour
- 5 tablespoons of sugar
- 20 g of dry yeast
- 1 tablespoon of salt
- 2 tablespoons of margarine
- 1 ovo
- 200 ml of milk
- 300 ml of water
- For the filling:
- 7 hamburgers
- 9 sausages
- 100 g of ham
- 200 g of mozzarella
- 2 eggs to be brushed
Methods of preparation
Hamburger preparation:
- Select the burgers in a hot pan with a little oil.
- There is no need to fry completely, just seal to prevent them from being dry in the oven.
- Reserve.
Moisties prepare:
- In a bowl, mix flour, sugar and yeast.
- Add salt (always after mixing the other dry ingredients so as not to inhibit fermentation).
- Open a hole in the middle of the flour and add the margarine and egg.
- Mix well.
- Gradually add milk and water, mixing until it forms a homogeneous mass.
- Transfer the dough to a floured work surface and knead for 10 minutes or until smooth and elastic.
- Put the dough in the bowl, cover with a plastic movie and let it rest for 20 minutes.
Modeling by Salgadinhos:
- Divide the mass into three equal parts.
- Open one of the parts with a roll on a floured surface.
Doguinho:
- Cut the mixture into stripes and wrap the sausages.
- Cut each sausage into four pieces.
Hamburguinho:
- Cut the dough into bigger circles than the burgers.
- Stuff with a sealed hamburger and a little cheese.
- Close well and shape in the shape of the ball.
Knee:
- Open the mass in rectangular form.
- Stuff with cheese and ham.
- Wrap like a roll and cut into slices of two wide fingers.
Finalization:
- Place snacks in oiled shapes, leaving a space between them.
- Cover with a cloth and let it grow for 40 minutes.
- Brush with the beaten egg.
- Bake in a preheated oven at 250 ° C for 10 minutes or until golden brown.
SUGGESTIONS
For an even more tasteful pasta, add the grated Parmesan to the pasta. Experiment with different fillings for Hael, such as grated chicken, minced meat or vegetables. If you want to freeze the snacks, do it immediately after cooking and let yourself cool completely. Package in bags or hermetic containers and freezes for a maximum of 30 days in the freezer or 90 days in the freezer. To defrost, leave to room temperature for 30 minutes and heat in the oven before serving.
Revenue combinations
These snacks are perfect for birthday parties, afternoon snacks, family events and even sell and ensure extra income. You can serve with sauces like mayonnaise, ketchup, mustard and barbecue.
Conclusion
With these simple and delicious recipes, you will make the greatest success at any party or event. In addition to being easy to prepare, these snacks are an economic and versatile option to satisfy all palates. Try to share with your friends and your family!
What is the secret for a perfect snack mixture?
The secret is to play the dough well and respect the rest time so that it is light and elastic.
Can I use another type of filling in snacks?
Yes, you can use creativity and adapt the fillings based on your tastes and ingredients you have at home.
How do you freeze snacks?
Freeze the snacks immediately after cooking and cool completely. Package in bags or hermetic containers and freezes for a maximum of 30 days in the freezer or 90 days in the freezer.
What is the ideal oven temperature to cook the snacks?
The ideal temperature is 250 ° C.
Can I make this gluten -free recipe?
Yes, you can replace wheat flour with rice flour or other gluten -free flour.
