Tuesday, July 23, 2013

How to Make Edible Pastel

This time Resephariini.blogspot.com will share tips Pastel fried pastry recipes, for the mothers could directly try ya ...???

Leather Material:

  • 300 grams of wheat flour
  • 50 grams cornstarch chicken 1 whole egg
  • 50 grams of margarine, melted
  • 1/2 tsp salt half teaspoon pepper 100 ml water

Material Content:

    10 grains of red onion, finely chopped 4 cloves garlic, finely chopped 125 grams of chicken meat, boiled and cut into small dice 125 grams of fresh shrimp, peeled and roughly chopped 1 carrot (150 grams), peeled, boiled and cut into small dice 100 grams potatoes, peeled, diced and boiled briefly small (1/2 cm) 3 tsp salt
  • 3 tsp sugar
  • 1/2 tsp pepper 50 ml Water 75 grams glass noodles soaked briefly in hot water, drain, then cut into pieces 100 grams of peas (can be replaced or cut green beans 1 cm) 3 stalks celery, finely chopped 5 grains eggs, boiled, cut 8 Oil for frying
How to Make:

1. Skin : Mix the ingredients until lumpy skin.
2. Prepare pasta skin roller tool, set on No. 1 thickness (thickest), then rolling the dough a few times until the skin becomes slippery Adona (average).
3. thickness Milled again with number 2 and so on up to number 5. *
4. mold dough skin with a diameter of 10 cm.
5. Fill each sheet with dough and give 1 part boiled egg.
6. Fold in half, then close the gyre edges.
7. pastel Fry in hot oil until cooked many yellowish.
8. Content: Heat 3 tablespoons of oil and saute onion and garlic until fragrant. Add chicken and chopped shrimp, stirring until it changes color.
9. Add the carrots and potatoes, stir until wilted.
10. Add remaining ingredients (except the boiled egg), cook until mature.

For 36 pieces

- thickness of the number 5 is the last option if the skin grinding tool pasta up to number 8.
- If not using a tool grinder pasta skin, knead dough until smooth and elastic. Then milled to 3 mm thick.

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