Coxinha doughcomplete base method and exact texture
Weigh accurately, follow the sequence and use the visual and tactile cues rather than the clock alone.
Directions
- 01
Organize the ingredients
Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.
Texture cue: ingredients weighed, tools ready, and temperatures checked - 02
Boil
Bring stock, fat and salt to a full boil. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 03
Cook flour
Add flour at once and stir until a ball forms and a film coats the pan. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 04
Knead warm
Knead on an oiled surface until perfectly smooth. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.
Texture cue: an even, stable dough with the structure required by the technique - 05
Fill and fry
Enclose cold dry filling, bread, chill and fry at 170–175 °C. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.
Texture cue: evenly cooked with no raw center, excess moisture, or free fat
The exact point
It releases from the pan, shapes without cracks and fries with no white raw-flour band.
Important information
Temperature
Keep ingredients at the temperature stated in the method.
Handling
Stop mixing as soon as the required structure is reached.
Safety
Do not taste raw flour dough or batter.
Technical references
Sources consulted for the technical and safety principles in this guide.