You know that easy, practical, cheap recipe that you can make and make money? It's this one! Look, guys, a delicious snack with a very easy-to-make filling just came out of the oven .
Calabrian sausage with cheese and a special touch of caramelized onions. I'm sure you'll love it! And let's make an agreement here: after you watch it, if the video helped you and you learned, help me help more people.
Like, comment and share. Shall we go to the video? For the dough we will need 450 milliliters of milk (this milk is warm), 20 grams of dry yeast (there are two packets), 150 milliliters of oil, two eggs, 70 grams of sugar (70 grams of sugar are 6 spoons ( soup)), a level tablespoon of salt (that's 15 grams).
First I mix the sugar, salt and yeast here, so that everything is well dissolved in the milk. Now I'm going to add 1 kilo of unleavened wheat flour and add the flour little by little. If you already want to take all the wheat flour and throw it in here and mix it with your hands, you can do that.
I don't like. I prefer like this. This is an easy, practical, cheap dough that you can make and make money and if it's your first time making this dough, I'm sure you'll get it right.
Which city are you watching from? This dough here is wonderful, it's the type of dough that if you don't have a professional mixer or dough maker, you can make by hand. Now I'm going to mix it like this, bringing it from the edges to the center.
Now I'm going to put the dough on the table and knead it for about 10 minutes. Am I exploiting you? I'm not even going to answer you, you see?
I knead alone. See, guys? Okay, thank you, bye, it's good.
I was actually enjoying it. It saw. It makes me think that it's me alone.
Ready. Okay, guys. Finishing here, I kneaded this dough alone, understand?
I'm going to weigh this mass here at 1. 834 grams. I will consider 1,800 grams here.
I will divide it into portions of 100 grams, which is more or less the size for a cafeteria, between 90 grams and a maximum of 100 grams. And if you divide it into portions of 25 grams, which is the portion for party snacks, then you will have a yield of 72 units. If you want to make portions to sell on trays, then you can weigh 50 gram portions.
Then you will have a yield of 36 units. But I'm going to divide it into portions of 100 grams here. So I will have a yield of 18 units.
Look, party, trays or coffee break and snack bar. You're talking too much today, production. It's because I'm already thinking about it after it's done.
I am hungry! That's why you're quiet, right? Yes!
Now I have to catch up. Oh, Edva, this is the first time I'm making this snack. I don't know how to ball.
Then take a portion, press it like this, fold and fold, fold and fold, again fold and fold. You'll notice that it's starting to look like this, look, like a bundle. Then you do this, turn it upside down, twist it a little bit like this and do this.
For those of you who are just starting out, this is also cool. The savory bistro channel is also for those just starting out. If you're starting out, cover the portions of the dough because if you don't cover it, do you know what will happen?
While you are filling, the portions will dry out. And don't let it dry out so you have an excellent result, okay? Working with this dough because it is an easy, practical, cheap dough that you can make there and make money and most important of all: you can add the filling of your choice.
Look, I have a filling here and you can make this filling a day in advance. Here I have 500 grams of mozzarella cheese. I put it through the shredder and shredded it.
Here 500 grams of Calabrian sausage. I cut it into slices and I have a secret here, a special touch. This special touch here, look.
It looks like candy, doesn't it? Do you know what this is? Caramelized onions.
Guys, this is an explosion of flavor. I'm going to quickly show you how I make Calabrese sausage and our little secret, caramelized onions. Here I have six small onions and to give you an idea of the weight, on average 250 grams of onions.
A tablespoon full of margarine or butter, your choice. Write down 50 grams in your notebook. 30 grams of sugar.
Each person has a special way of making caramelized onions because you might think: Edva, there was no soy sauce, there was no Worcestershire sauce and you didn't add it. Do you know why I won't add it and I won't add salt either? Because the Calabrian sausage already has salt and I don't want this onion to be salty.
So it will balance here. I cut 500 grams of Calabrian sausage into slices. I didn't remove the cover.
Here I will sauté the onion with the margarine and after the onion is completely sautéed, I will add the sugar. Our onion is now transparent. This is the point.
Can you see it here on the spoon? Now I'm going to add the sugar. The sugar is already melted and involved in our onion.
Place in a bowl. The Calabrian sausage is already pre-cooked. It is optional for you to use it like this or fry it.
I like to fry it a little. I think it tastes better, you know? You don't need to add any type of fat.
The sausage fat itself releases a little. Look at the amount of fat, see? Write it down in your notebook, tip for millions: move forward with your production.
And you might think: Edva, but such an easy business? Believe. If you don't advance your production, you end up being late.
Especially if you have more orders. So, look, you can do it from here a day in advance. Once cold you will cover it.
You can also shred the cheese. Once cold, you can do this too, look. You can store it like this in the fridge.
This is wonderful for you who have a lot of fillings to make. You can make all your fillings, chicken, meat, Calabrian sausage, and the next day on the day of production, just pick it up and make it. That's what I'm going to do now, I'm going to take it from here to the fridge and leave it until the next day.
You may ask me: how many days in the refrigerator? Guys, up to 3 days, but to be safe, only leave two days. Now that you know how I make it, guys, this dough is so wonderful that you can choose the filling you prefer.
Chicken, beef, cheese, cheese and ham, bacon and cheese, stay free. I'm sure you'll rock it there. If you have this base here, use the filling of your choice.
Modeling this snack is very easy. You will take a portion, open it like this. Remember that I never let this dough rest.
She's wonderful because of that too, you don't need to let her rest. For this quantity I usually put 10 units like this. I think that's enough, you know?
It's very filling. You take a portion, on average a heaping tablespoon. Just a little bit to give a touch, okay?
You don't need much. Look how simple modeling. Will you do this.
You're going to take it, you're going to stretch it like this, you're going to do the other side and the side here you're just going to stretch and close it like this so that the cheese doesn't come out. Only that. This is the modeling.
And then you turn it like this, look, upside down and it looks like this. I'm going to do this with everyone. Click "Subscribe" so you don't miss any recipes with lots of tips.
The caramelized onion is just for a touch, okay? You don't need much. Guys, this is an explosion of flavor.
Do it then come back here and tell me, okay? You know that kind of snack that people eat and say: what a wonderful flavor that is? It's this one.
You will love the result! When you fold the first part and the second part you press a little like this to let the air out, you know? To brush, I will use two egg yolks and a tablespoon of milk.
The milk helps to make the egg yolks very fluid, you know? It looks great here for us to brush on. Here I have a mold and I greased the mold with just oil.
Remember that I never let this snack rest and the fun part is that, you can finish it here and take it to bake. When you make a lot of snacks, it's a good idea to always standardize and finish in a way that you always know that it's cheese and sausage. pepperoni.
So that makes it a lot easier, look. This cuts and cuts a lot. I already threw the other half away, which was from another production that I used.
This is a blade and it cuts a lot, you know? Be careful working with this, look. I'm going to give some cuts here.
Click "Like" and share to help us grow! My oven has been preheated for about 10 minutes and don't put the snacks in to bake in a cold oven. It already has to be preheated and I can't tell you about the oven time because it depends from oven to oven.
In my oven, for example, the time will be between 15 and a maximum of 20 minutes. Do not try to remove it from the mold now. Let it cool a little because they are still finishing their cooking process.
Ready. Our snack has already cooled down a little. And about the packaging, you can choose any one you prefer.
I have Styrofoam packaging here. Hey guys, I'm going to try it. Warm like this!
Wow! Heavenly people, what a wonderful flavor this is! Look.
Price suggestion: guys, I would pay between 5. 00 and 6. 00 for a snack like this.
Would you pay, production? I would pay up to 7. 00 or 8.
00. Just look. People from heaven, a quality like that.
So easy, you know? You can sell it in your delivery and be sure to include a napkin, a paper towel, you know? Can you put you know what?
A sachet. Houses that sell party products sell packages of 50 units or 100 units. Customers like a treat, don't they?
When you do. It is also sold in supermarkets. Then you do a business like this, you already win customers just because you did this.
Makes it cute! Look, just because you did this here. Another thing you can do, what I say the customer eats with their eyes, right?
You can cut it like this and place it. Wow, how delicious, huh? So, then you pass the plastic wrap so that the person can see the quality inside and that it has a neat filling.
When you pass the plastic wrap, don't pass it several times because the customer eats with their eyes. Look. When he sees a tray like this, soft like this, he'll want to eat it.
Because he realizes the beauty of the snack and when he does it, he tells me who doesn't do that, look. Do you do production? For sure.
When we go to the supermarket, anywhere that does this, look. That’s it, you’ve already identified whether the business is good or not. Hey, what about our agreement for you to like, comment and share?
I can't believe you haven't done this yet! I will wait. Thanks!
But I will say one thing. . .
Who doesn't like this cheese? Oh, oh, production, see guys? That's what I go through here.
