I psychograph that recipe would be given I will do that before...

And is the dough of coxinha, first let me say all the miracles that dough can do!!!!

And is coxinha, and is risolis of meat, and is cheese balls, croquetes are or aren't prodigies to admire.

And let me say you can do you corn dog with it!!!!!

Of so easy can't be but hard of do when we do in home we need 2.

And you gonna have the chicken brot, or the meat brot, isn't soup have at least 3 good reason to don't be soup , the taste, the duration, I only like to eat coxinha from who know work with chicken, I like chicken well done, baut done I think that had stink, so a coxinha well done you can keep for some days, becareful with the people that made for you are decent, because is days in your refrigerator and not in the house of the cocker, or yuo gonna taking to your home old food, the ones from my city is one week in the refrigerator but can yuo say the same thing of the ones you do or the ones that yuo buy in others cities, old chicken smell like hell.

To endure all that the brot have to be perfect and the filling isn't only cocked in water, but fried to dry with some seasoning that enlarge the duration.

Also another solution to the brot and is milk with water, add water to be more soft the result, and the butter that is replacing a brot and one cube of knorr, ye ye is knorr another solution you replace for a cube of maggi, dissolve all, and when the brot or that what I said be hot in my home is boilling you came with all the flour, wheat flour, and put in the brot all stir in the pan now why 2 people, because is a heavy dough, and is one holding the handle of the pan and other stirring, I think that is one cup of flour for 1 liter of brot, but adjust there in your home. and you gonna let cold down in the table that you gonna open the dough, one culinary professora said that her dough she move before cool down with a dough pin, is good you work out the dough to the dough be more elastic and easy of work and also when you frie the coxinha be a more resistent coxinha and don't crack.

You can make the dough more delicious or at least interesting and you use pureé of macaxeira or potatoes in the dough after you have cooked and had cooled down. Rute Bezerra de Menezes Gondim

Ps.: That will help in the sucess the cube have to be of something normal, one day used the one of bacon what disaster, one for beans probably is the same fail, could be for chicken that is better than the one for meat, and also can be the for vegetals, for fish is like that histories of leprechaum that in his home meat taste like fish, if you like that result...