Dough Preparation

TIP 1

Pay attention to the flour: Flour is one of the essential ingredients to obtain a more stable product when frying, whenever you can opt for a brand with medium water absorption. Also, avoid storing it in humid places.

TIP 2

Another tip against moisture is to wait for the dough to cool before putting it on the dough modeler machine. One suggestion is to open it on the table and wait until it loses all steam (so it will not be moist at the time of frying).

TIP 3

The ratio between flour and fat (margarine, butter or oil) in the dough’s recipe is also another point that prevents leaks during frying. To maintain balance in proportion, calculate how much is 12% of the weight of flour you are using, and then use that amount as the minimum required fat weight.

TIP 4

Another tip is the cooking point. In the pasta that take from 5 kg of wheat flour try to keep the cooking time between 12 and 15, with low heat.

Filling Preparation

TIP 5

Pay attention to the consistency of your filling. The excess liquid can mix from the filling to the dough, forming cracks in the base of the product or turning into steam.

TIP 6

Filling texture: it cannot be firmer than the texture of the dough.

TIP 7

Avoid fermentation, so, keep the pasta and fillings at or near room temperature.

Breading

TIP 8

Ensure that the breading is done soon after the modeling, so you avoid the surface of your products to become dry, damaging it.

TIP 9

After modeling and breading of the products, know that they need a rest of, in average, 2 hours in refrigeration or freezing before the frying.

Freezing

TIP 10

Do not let the product absorb water in the freezing process as excess liquid can cause filling to leak when it comes in contact with hot oil.

TIP 11

If possible, use an ultra-freezer instead of a traditional freezer to store your products.

By freezing the product in less time, it helps to maintain the flavor and texture of your finger foods. If the freezing is done in a regular freezer, avoid the accumulation of ice, this will cause the freezing to happen faster and with less humidity.

Frying

TIP 12

Use temperatures between 356F and 392F.

TIP 13

Small and large products have different frying times.

TIP 14

Unfreeze the products for at least 15 minutes before frying them.

TIP 15

Units must be covered when being fried (the ideal is 4 fingers of oil above each of them).

TIP 16

Stir the product during the frying, making them brown evenly.

TIP 17

To ensure the crunchiness of your product and keep the filling inside the dough, immerse it in the oil at 356F only until golden brown on the outside (about 2 minutes) and then leave them for 5 minutes. In this way the filling will heat only with the heat of