Orégano - 1 cucharadita Condimento para pizza - 1/2 cucharadita.
Queso mozzarella - 1/4 taza.
Para la masa: Harina para todo uso - 1.5 tazas Sal - 1/2 cucharadita Mantequilla - 50 g Azúcar - 1/4 cucharadita Agua fría - 5-7 cucharadas Levante en polvo - 1/4 cucharadita colmada. Calienta un poco de aceite en una sartén. Puedes usar aceite de oliva o cualquier tipo de aceite refinado. También puedes usar mantequilla. Y luego agrega ajo picado. Una vez que la masa esté cruda, agrega las verduras de tu elección. He agregado judías verdes, zanahorias, maíz y guisantes. También puedes agregar algunas cebollas. Luego agrega sal, un poco de agua, tapa y cocina hasta que todas las verduras estén cocidas y blandas. Una vez que esta mezcla esté lista, pruébala y luego enfríala por completo. Esta mezcla no debe estar muy, muy, uh, húmeda. De lo contrario, la masa de hojaldre de pizza se abrirá en el aceite mientras se fríe. Ahora, pásala a otro tazón y déjala enfriar completamente. Una vez que se haya enfriado, añade el queso mozzarella. No lo añadas cuando la mezcla esté caliente, ya que se derretirá. Tampoco le pongas mucho queso, ya que al freírlo se expandirá y reventará. Para la cobertura, usé harina común o maida, y le añadí mantequilla. En esta receta, es importante añadir grasas saturadas para obtener la textura adecuada, y la mantequilla es una grasa saturada. En las recetas de McDonald's, creo que probablemente deberían usar grasa vegetal hidrogenada, dalda o manteca vegetal, y añadir esencia de mantequilla para ahorrar, pero nosotros usaremos mantequilla pura para darle un sabor delicioso. Luego, añade el polvo de hornear, la sal y el azúcar, y mezcla todo bien. No sustituyas la mantequilla por aceite, ya que la mantequilla le da la textura adecuada a la cobertura. Una vez que la mezcla tenga esta textura y forme una bola dura al presionarla, estará lista. Luego, añadiré agua fría para formar la masa. Usa de cinco a siete cucharadas de agua para formar la masa y obtener esta consistencia. Cúbrela con un paño húmedo y déjala reposar durante 30 minutos. Después de 30 minutos, sentirás que la textura de la masa se ha vuelto mucho más suave y mucho más fácil de trabajar. Divide esta masa en ocho partes iguales. Espolvorea un poco de harina en una superficie y extiende esta masa hasta 2 mm de grosor. Intenta extenderla en forma lo más rectangular posible. Luego, usa un cuchillo afilado para dividirla en dos partes iguales y coloca el relleno en el centro de una de las partes. Luego, en aceite medio caliente, coloque estas hojas y fríalas hasta que se doren.
00:30Then add salt, a little bit of water and cover and cook till all the vegetables have become cooked and softened.
00:38Once all the water dries off, add in the oregano and pizza seasoning along with ketchup and homemade pizza sauce.
00:47If you want, you can use store-bought pizza sauce but you will need to add a little bit of fresh tomato puree to balance out the strong taste.
00:56Once this mixture is ready, give it a taste and then cool it completely.
01:03This mixture should not be very, very wet otherwise the pizza puff will burst open in the oil while frying.
01:12Now transfer it to another bowl and let it cool properly.
01:15And then once it is cooled, add in your mozzarella cheese.
01:20Don't add the cheese when the mixture is hot otherwise your cheese will begin melting.
01:24And also don't add a lot of cheese otherwise while frying it will expand and burst.
01:29Now to make the outer covering, I have used some all-purpose flour or maida and to that I am adding butter.
01:37Now in this recipe, it is important to add saturated fat for the correct texture and butter is a saturated fat.
01:45Now in McDonald's recipes, I think that most probably they should be using hydrogenated vegetable fat or dalda or shortening and adding butter essence to cut costs.
01:57But we will use pure butter to give it a great taste.
02:01Then add in the baking powder, salt and sugar and mix everything properly.
02:06Don't substitute the butter for oil because butter gives the correct texture for the covering.
02:11Once the mixture resembles this kind of texture and it forms a hard ball when pressed, this is ready.
02:20And then I am going to add in cold water to form the dough.
02:24Use about 5 to 7 tablespoons of water to form the dough.
02:30And get it to this consistency.
02:32Cover it with a moist cloth and keep it aside for 30 minutes.
02:35After 30 minutes, you will feel that the texture of the dough has become much smoother
02:40and it has become much easier to work with.
02:43Divide this dough into 8 equal parts.
02:48Dust some flour on a surface and roll this dough till 2 mm thickness.
02:55Try to roll it in as rectangular shape as possible.
02:59Then use a sharp knife to divide it into 2 equal parts and place your filling at the center of one of the parts.
03:07Now try to place the filling in a rectangular shape and try to make it as evenly distributed as possible.
03:16It should also not be too domed.
03:18Once you are satisfied with the shape of the filling, wet your finger a little bit and then run that wet finger along the edges of the filling.
03:39This will help us in sealing the two layers of the outer covering.
03:45But be careful not to add a lot of water.
03:48Otherwise, instead of sticking, the two coverings will start slipping from each other.
03:56Then use pressure from your fingers and seal the edges carefully.
04:01Seal it as close to the filling as possible and there shouldn't be a lot of air stuck inside.
04:08Otherwise, once again, it will expand and burst while filling.
04:12Use this kind of a curly knife to pinch off the edges or remove the extra dough.
04:19And that's it.
04:20Our pizza puff is ready.
04:21But before frying, just be careful and pinch off the sides like I am showing so that if any opening is there, like in my puff, there was an opening, that will also be sealed and the pizza puff will be easy to fry.
04:39Then in medium hot oil, place these puffs and fry them till they become golden brown.
04:46Try to use a deep pan and a good quantity of oil to fry it so that you don't get dark spots like I have got on my pizza puff.
05:07Now, as you can see, I have got these dark spots on my puff.
05:11And that is because when we are frying the puffs at home, we tend to have shallower pans and we don't add a lot of oil and deep pans to fry the puffs.
05:23And because of which the puff goes down and settles at the bottom and it may get darkened at particular places where it is sticking to the base.
05:35And to avoid that, use deeper pans with more oil.
05:38Now, I have used the same recipe to make the puffs that are here at the bottom and at the top.
05:46But you can see that the texture is a little different.
05:49And that is because the temperature of oil that I was frying these puffs in was different.
05:55Now, these ones I have fried at lower temperature.
05:58So, you can see that the texture is resembling the McDonald's puffs more closely.
06:03So, if you want the puffs to have texture which is very similar to the McDonald's ones, then fry them in slightly cold oil.
06:12That is, place them in colder oil.
06:14And this kind of samosa texture or the samosa covering texture is achieved because I fried them at slightly higher temperature.
06:24So, some of these variations are actually good.
