Brazilian pastel doughthin, elastic and blistered
Alcohol and acid encourage blisters and reduce greasiness; kneading provides enough elasticity to seal.
Directions
- 01
Mix
Dissolve salt in water, add oil, alcohol and vinegar, then work gradually into flour. 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 - 02
Knead
Knead 8 to 10 minutes until smooth and firm. 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
Rest
Cover and rest 30 minutes at room temperature. 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
Roll and fill
Roll to 1 mm, fill sparingly, remove air and seal dampened edges. 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
Fry
Fry a few at a time at 180 °C until golden and blistered. 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
Rolled dough shows the shadow of your hand yet holds filling without tearing. Fried, it is blistered, dry and crisp rather than oily.
Important information
Filling
Keep it cold and dry.
Oil
Below 175 °C the dough absorbs fat.
Safety
Never taste raw flour dough.
Technical references
Sources consulted for the technical and safety principles in this guide.