Esfiha Aberta de Carne: Receita Tradicional e Fofinha


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Se você quer aprender a fazer esfiha aberta de carne tradicional , com massa macia e recheio suculento na medida certa, essa é a receita ideal.

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Ingredientes – 600 g de grupo de trigo – 10 g de fermento biológico seco instantâneo – 200 ml de leite ou água (pode usar apenas água ou leite desnatado para versão mais leve) – 100 ml de óleo de canola ou girassol –

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– 3 (sopa) de – 1 colher (chá) de sal – 2 ovo

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Dica profissional Faça uma bolinha pequena (tamanho de um feijão) e coloque em um copo com água. Quando subir, a massa estará pronta para modelar.

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Recheio 1. Pique em cubos pequenos (aprox. 0,5 cm): tomate, cebola e pimentões. 2. Misture a carne moída com sal e dê uma rápida refogada apenas para retirar o aspecto vermelho (não frita completamente). 3. Adicione o suco de limão e os legumes picados. 4. Aguarde cerca de 20 minutos. 5. Escorra a mistura por mais 20 minutos para retirar o excesso de líquido.

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Esfiha Aberta de Carne: Receita Tradicional e Fofinha

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