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🌟 Become a member of the channel and get benefits: / @amopaocaseiro ► Spreadsheet to calculate ingredients according to weight and quantity: https://amopaocaseiro.com.br/receita/... 🖐️ Recipe that teaches you how to KNEW THE DOUGH IN THE MIXER: • SHOKUPAN (Hokkaido Bread) - Recipe for... An Arabic recipe that has become very popular in Brazil: Closed Meat Esfiha. Learn how to prepare the dough, shape the esfihas, make the filling and how to get as close as possible to the original preparation using our domestic oven. 🛒 UTENSILS AND SUPPLIES Kitchen scale https://amopaocaseiro.com.br/link/bal... Cooling rack https://amopaocaseiro.com.br/link/gra... Shallow baking sheet https://amopaocaseiro.com.br/link/ass... 📝 INGREDIENTS SPONGE 40 g (⅓ cup) wheat flour 2 g (½ teaspoon) instant dry yeast or 6 g fresh yeast 40 g (¼ cup) water DOUGH Sponge (see above) 180 g (1½ cups) wheat flour 4 g (¼ tablespoon) salt 8 g (⅔ tablespoon) sugar 50 g (¼ cup) vegetable oil 75 g (⅓ cup) whole milk FILLING 200 grams ground beef 70 g (one unit, without seeds) chopped tomatoes 40 g (¼ of the large or ½ of the small) of chopped onion Parsley to taste Salt to taste Syrian pepper to taste 🔢 YIELD: 8 medium 80 g esfihas ⏰ TIME: 45 min (handling) / 4 to 5 hours (total) 🔖 CHAPTERS 00:00 Introduction 01:01 Pre-ferment (Sponge) 01:54 Mixing the ingredients 03:30 Kneading 04:02 First fermentation 04:41 Dividing and Pre-shaping 05:38 Meat filling 06:57 Shaping 08:17 Baking 09:43 Baked esfihas 🥖 FOLLOW AMO PÃO CASEIRO Instagram: / amopaocaseiro Facebook: / amopaocaseirocombr Website: https://amopaocaseiro.com.br E-mail: [email protected] 👤 ABOUT ADRIANO https://amopaocaseiro.com.br/sobre/ 🎓 ONLINE BREAD, PIZZA AND PANETTONE COURSES https://amopaocaseiro.com.br/cursos/ 🛍️ VISIT OUR ONLINE STORE https://amopaocaseiro.com.br/loja/