Hey guys! All right with you? I'm Edva from the Bistrô dos Salgados channel and in this video I 'm going to show you step by step how to make delicious potato dough for baked snacks and the filling, you need to do this!
Calabrese sausage with caramelized onion. And stay with me until the end because I'm going to teach you all the tips and secrets of this wonderful production and in addition I'm going to give you tips on packaging for 'Make it and sell it'. Shall we learn?
Where's your notebook? I can't believe you haven't picked it up yet and I'm going to wait because I need to talk about something very important here with you. He picked up?
Ready. Look guys, this is my go-to potato dough for baked snacks. Look, write it down in your notebook: I need 600 milliliters of potato broth, 150 milliliters of oil, two eggs, 30 grams of sugar (that's three tablespoons of sugar), a level tablespoon of salt , 20 grams of dry organic yeast and 1 kilo of unleavened wheat flour.
Here in the blender I have 300 grams of potatoes and I didn't add the cooking broth. Just the potatoes and I'm going to add the milk here until it covers. Look, I'm not going to say the amount of milk because I'm going to mix it here and if the volume of the potato here with the milk I added doesn't add up to 600 milliliters, then I'll top it up with water or milk or the cooking water itself.
of the potato, you choose. And another thing, you have to weigh the potatoes. Because it's difficult for me to tell you: put three medium potatoes, three large potatoes.
You need 300 grams of potatoes in the blender. Now here I'm going to mix. Look, there weren't 600 milliliters here.
I can complete with any of these, look. I'm going to top it off here with water. A little more, that's it.
Now I know that I have 600 milliliters of potato broth and now I'm going to take these ingredients here and put them in here. Then you might ask me: why didn't you take all these ingredients, Edva, and put them in here to mix? Guys, it's because I need 600 milliliters of potato broth and if I put all of that here, I would get lost.
That's why I need to do this one first. Did you understand? Write here for me in the comments.
Which city are you watching from? Then there comes a time when the dough becomes so heavy that I can't mix it with a wooden spoon. I'm going to get my hands dirty.
When you're kneading on the table, if you notice that it's sticking a little, there's always a little oil left in the bowl, right? Then go like this. Knead the dough like this for about five, maximum 10 minutes.
Now I'm going to let the dough rest here on the table for about 10 minutes. Add a little flour. Cover to avoid drying out the dough.
After this time, look how perfect our dough is! Now I'm going to divide this dough into portions of 120 grams. And so you have an idea, write it down in your notebook: 15 units weighing 120 grams and this portion left here weighing 31 grams.
Now I'm going to ride. What is bolear? You take the portion, fold it like this, turn it upside down and make this movement here, which is the act of making the portion like this round.
Click "Subscribe" so you don't miss any recipes with lots of tips. I will need 500 grams of Calabrian sausage. Now I'm going to put the Calabrian sausage to fry and you don't need to add any type of fat to the pan because the sausage itself already has a little fat.
Why do I seal the Calabrian sausage? For two reasons: Firstly, to extract a lot of the fat because when you heat it, the fat releases. And the other thing is that I notice that it enhances the flavor of the Calabrian sausage.
Guys, take the test. It's very different from what you use like this. For the filling, our pepperoni, and here I have a secret ingredient!
You know that type of snack you eat that brings that intensity of flavor? It's the combination here of Calabrian sausage and caramelized onion. And I'm going to show you how I make my caramelized onions.
60 grams of margarine or butter, 30 grams of sugar (three heaped tablespoons), 30 milliliters of Shoyu sauce and five onions, which I cut into cubes. I'm going to heat the butter and then I'm going to add the onion. Now add the Shoyu sauce and sugar.
Now I wait for the broth to reduce a lot over low heat. That's the point, look, you do this and it takes a while for it to come together again, you see? Look.
Turn off the fire. Now I want you to write this down in your notebook: let it cool on the stove. Do not remove from the pan.
Why is that, Edva? When you let the caramelized onions cool in the pan and with the pan on the stove, what will happen? She will finish blushing due to the heat of the pan and the heat of the stove itself.
It's hot there. Then I'll leave it there to cool completely. You will notice that after it is completely cold, the color will change.
Our onion is now completely cold. Look guys, how sweet it looks. This stuff has an incredible flavor!
Now that you know how I make my caramelized onions, here I have 300 grams of mozzarella cheese and you can choose the cheese you prefer. I cut it like this because I bought it in pieces, but you can use a slice. Molding is very easy.
Take a portion and roll it into a round shape. If it's your first time doing this and you don't get it right, keep trying. 'It's not about doing it to see if it will work, it's about doing it until it works!
' and I'm sure you'll make it. The amount of caramelized onion is small. It is not much.
It's just to give it a flavor, you know? I put between seven and eight slices of Calabrian sausage. Be careful to touch the part of the dough here to the filling, look, and then you'll do that and that's it.
The snack is ready and shaped. And I'm going to do this with all the dough. For quick tips, follow me on Instagram @bistrodossalgadoss Here I have two molds and I'm just going to grease them with oil.
When you put it in the pan, be careful to place the seam side towards the bottom of the pan because if you put it in anyway, when it bakes, it will open. Then it gets ugly and you lose your job. Don't put one next to the other because, as it will ferment, one will mark the other and it's a snack it has to stay like this, look, all roasted.
Now cover and let it rest for about 20 minutes. Okay, after that time, look how beautiful they look. Well fermented.
To finish I will use straw potatoes, an egg and an egg yolk. Why, Edva, an egg and a yolk? Because I want it to be more golden than normal.
Here, look, I remove the film because it makes it easier to brush. This film gets in the way, folks, which is a beauty. And write this tip down there: add a little olive oil so that it sticks well, you know?
Guys, sometimes people say: 'Oh Edva, don't you think you talk too much? Guys, I guess. But I'm not going to come here and teach you a recipe anyway.
For example, I simply put this here and don't say it so you can be careful to standardize it. Why, Edva, standardize? Because if you have a snack bar or even if you want to have a snack to raise extra money and if you start making snacks with different flavors, then one day you make a pepperoni snack and top it off with parsley.
Then on another day you make the snack with pepperoni flavor and top it off with oregano. Guys, it's a mess. Then you don't standardize.
It gets ugly, you know? Standardize because this will make it easier for you and your client. So, if you make it for the first time and you are going to finish it with straw potatoes, every time you make it with this filling you will add straw potatoes.
Standardize, you'll understand when you get your hands dirty, you know? My oven has already been preheated to 180 degrees for approximately 10 minutes and the oven time depends a lot from oven to oven. In my oven, for example, it will be between 18 and 20 minutes.
Write a tip there: don't try to remove it from the mold. Tell me in the comments, who would you make this recipe for? Don't try to remove them now because they are still finishing their cooking process.
Let cool a little between 10 to 15 minutes. And about the packaging, you can choose any one you prefer. There's this one here made of Styrofoam, there's this other one here, it has a transparent lid, it also looks wonderful.
There's this other one here that I put a piece of baking paper on. It's made of cardboard. So, so that it doesn't get stained, I chose to place the piece of baking paper and then you cover it.
And look, our snack is already here at a temperature that I can handle. Look, well done. It comes off easily here, look, the seam facing down.
Check it out, cutie. Hey guys, I'm going to try this one. Click "Like" and share to help us grow!
My people! Do you like it with ketchup? What a wonderful snack, look!
I don't do this kind of thing to mistreat you, no. Just a little, very little. But it is so that you know the quality of the snack that you are going to sell to your customer.
A wonderful dough, this potato dough, the pepperoni filling with a special touch of caramelized onion. My people in heaven, very good! And about the sales price, I can't tell you because it depends on the value of the ingredients from region to region.
I already have it here on the channel showing you step by step how you should calculate the sales price of your snacks. I'll leave the link in the description of this video for you. Guys, thank you for watching this far, thank you for your 'Like', for your comment, for sharing.
And if you want to learn even more, I have an e-book of party recipes with lots of tips and secrets for you to be even more successful in your production. The link to purchase is in the description. A big hug and see you in the next video.
