Independence Holiday: recipe for the famous street fair pastry | Press

Another holiday is approaching, and most people already have plans to make the most of their time off, whether it’s a trip, visiting family, binge-watching movies and series, or that long-postponed night out with friends. No matter the occasion, everything is better when accompanied by good snacks.

For the date, the Umami Committee selected a street fair pastry recipe from Chef Benê Ricardo, the first woman to graduate in gastronomy in Brazil from Senac, in 1981. The preparation becomes even more interesting due to the presence of umami, one of the five basic tastes of the human palate, thanks to the egg and, especially, monosodium glutamate. This is Chef Benê’s secret. To experience the umami taste, it is necessary to pay attention to its basic characteristics: increased salivation and prolonged flavor. And it doesn’t stop there—umami is also beneficial to health, helping with protein digestion and oral hygiene.

Check out the preparation method:

Street Fair Pastry

Ingredients

• 1 kg all-purpose flour
• 1 ¼ cups water (310 ml)
• 8 tablespoons oil (64 g)
• 1 beaten egg (50 g)
• 2 teaspoons salt (10 g)
• 2 teaspoons monosodium glutamate (8 g)

Preparation method

1. Pile the flour on a work surface, make a well in the center, and add the water, oil, and beaten egg. Finally, add the salt and monosodium glutamate. With your fingertips, mix gradually until it forms a uniform dough, kneading by hand until smooth and homogeneous.
2. Divide the dough into three parts. Pass them through a pasta roller four times to make them very homogeneous and elastic. Roll out each portion of dough with the roller or a rolling pin until very thin and of even thickness.
3. Cut with a round cutter or into rectangles (like the ones sold at street fairs), fill with your preferred filling, and fry in plenty of hot oil.

Tip: Place a heaping spoonful of filling in each pastry.

Yield: 20 units
Preparation time: 60 minutes
For more recipes, visit: www.portalumami.com.br

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are the increase in salivation and the continuity of taste for a few minutes after food ingestion. To learn more, visit portalumami.com.br and also follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.