Salgados
Variety of savory pastries, including coxinha, risole, and empada.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Panificadora Santíssima Gula
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Salgados emerged as a popular snack and party food in Brazil, influenced by European culinary techniques adapted with local ingredients. The techniques of frying and using enriched doughs are distinctly European, while the fillings and flavor profiles reflect Brazilian tastes and available resources.
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Salgados are deeply ingrained in Brazilian culture, representing a staple at parties, gatherings, and everyday snacking.
Party Staple
Salgados are almost always present at Brazilian birthday parties, weddings, and other celebrations. They are considered an essential part of the festive atmosphere.
Street Food
They are commonly sold as street food, found in bakeries ('padarias') and small cafes throughout the country, making them readily available and affordable.
Social Gathering
Sharing salgados is a common social activity, often enjoyed with friends and family while catching up or watching a game.
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Salgados offer a diverse range of savory flavors, characterized by a rich, often creamy or cheesy filling encased in a crispy, fried dough.
The core flavors are savory, often including shredded chicken (coxinha), ground beef (risole), shrimp (risole), or palm hearts (empada). Seasonings typically involve garlic, onion, parsley, and various herbs and spices depending on the specific salgado. The dough itself contributes a subtle flavor, but the primary taste sensation comes from the filling. Cream cheese or catupiry is often added for richness and a creamy texture. Frying enhances the savory notes and creates a desirable crispy exterior.
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Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Overworking the dough can result in a tough crust.
Filling Moisture
Ensure the filling isn't too watery, as this can cause the salgados to become soggy. Drain excess liquid from the filling before assembling.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking. Too low, and the salgados will absorb too much oil; too high, and they'll burn before the filling heats through.
Quality of Ingredients
Use fresh, high-quality ingredients for the fillings to enhance the flavor and overall experience.
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