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Hello everyone! Today I'm going to teach you how to make the coxinha that was my source of income for 18 years! Coxinha is a national passion. It sells a lot! I'm going to show you everything from cooking the chicken, sautéing, batter, breading, freezing and frying! This coxinha is delicious. Make it at home and your friends and family will love it. And if you sell it, it will be a hit! The ingredients are below. *************************************************************************** IF YOU WANT TO SEND ME CORRESPONDENCE, PARTNERSHIPS OR A GIFT, SEND IT TO: FÁTIMA BARROS PO BOX 42316 ZIP CODE 04218-970 SÃO PAULO-SP *************************************************************************** To cook the chicken and sauté it, we will use: 1/2 chopped onion 1 clove of garlic salt to taste black pepper to taste 1 tablespoon of paprika oil (approximately 80 ml) parsley to taste Follow the steps taught in the video 1 kilo of breast fillet enough water to cover the chicken and go over by 2 fingers For the dough: 1 liter of the broth from cooking the chicken (if the broth is not enough, we will top it up with water) 500 grams of cooked and mashed potatoes 1 tablespoon of margarine (50 grams) 2 tablets or sachets of broth chicken 3 1/2 cups of wheat flour or 445 grams For the filling cream: 250 ml of water 1 pinch of salt 1 pinch of black pepper 2 tablespoons of wheat flour (40 grams) For breading I used 350 ml of water with 1 teaspoon of cornstarch and 250 grams of breadcrumbs For frying I used 900 ml of soybean oil, but I had approximately 700 ml left, as I showed in the video. Yield 20 130-gram drumsticks (commercial size or 120 to 130 party drumsticks of 20 grams) You can freeze them as I taught in the video for up to 2 months. My measuring cup has a capacity of 250 ml Fry in oil with a temperature between 160 and 180 degrees maximum. I fried them fresh. If freezing, for frying, fry them frozen. ************************************************************************* If you liked this video, leave your Like! Subscribe! Thank you!