foto: Instagram/@asahid_tehyung
Brilio.net - Mini pastels have become one of many people's favorite snacks, both to be enjoyed alone or as a serving at various events. Its small and practical shape makes it easy to eat in one bite, while its various fillings, ranging from meat, chicken, vegetables, to eggs, provide a rich and satisfying taste. The combination of crispy skin and savory filling makes mini pastels a snack choice that is hard to resist.
Many people choose to keep mini pastels as a snack stock at home because of their practicality. Mini pastels can be stored frozen and fried at any time when needed, making them a quick snack that is always ready when hunger strikes. In addition to being a favorite snack, mini pastels also have great potential as a profitable sales idea.
However, it should be noted that pastels are snacks that can go stale quickly if not processed properly. This will certainly make pastels less suitable as snack stocks or even sales ideas. To prevent this, you can make pastels with certain tricks.
Luckily, an Instagram user @asahid_tehyung once shared a trick for making mini pastels that can last for a month. Within a month, the pastels remain soft and don't smell rancid. The reason is, there is a special key that makes pastels last longer.
As reported by BrilioFood from the Instagram account @asahid_tehyung on Wednesday (2/10), the important thing to do is to avoid using eggs. Basically, eggs will make the pastel dough go rancid faster. Not only that, the pastel filling used must also be dry. In the video, the Instagram user @asahid_tehyung chose to use shredded meat.
photo: Instagram/@asahid_tehyung
For a clearer way to make it, mix 1 kg of low protein flour, 3 tsp salt, 2 tsp sugar, and 1 tsp pepper in a large container. Stir well. Then add 200 gr of butter and stir again. If so, add 40 ml of cooking oil and 400 ml of warm water which is poured continuously while stirring.
photo: Instagram/@asahid_tehyung
Once it is well mixed, knead the dough until it is smooth and not sticky. After that, put the dough in an airtight container and let it sit for 20 minutes. Then knead the dough again and cut it into small pieces for the pastel skin.
"This is the secret to making the pastel skin really soft, knead the dough again so it comes together," said Instagram @asahid_tehyung.
photo: Instagram/@asahid_tehyung
Well, the prepared dough pieces can be immediately rolled thinly and molded into circles. Then fill with dry shredded meat, then close the dough. Glue the sides and twist until it looks curly.
photo: Instagram/@asahid_tehyung
Pastels that have been molded can be stored as a snack stock. Or you can directly fry them in hot oil until golden yellow. After that, drain until completely dry. Well, the cooked pastels can be put into an airtight container and eaten at any time.
Having been viewed more than 1 million times, the upload about this pastel-making trick immediately caught the attention of netizens. Who would have thought, many other Instagram users also gave direct responses in the comments column. Most of these netizens admitted to being interested in trying it directly.
"I see it's delicious too, so I want to recook and try the recipe," explained Instagram @eri_anto202.
"What a coincidence, sis... I have a lot of stock of shredded meat from Boyolali, thanks for the recipe," said Instagram user @keenantia_.
"Thank you for sharing the tea and dry mini pastels filled with shredded meat," concluded Instagram @nia028rife.
"suitable for selling, thank you for the recipe," wrote the Instagram account @sri.wahyuniyan64.
"I sell pastels without eggs and they are crispy, thank God," commented the Instagram account @srisuprabaratna.
(brl/jad)
