Chefs filled with cheese
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Beautiful, soft chefs with cheese in the test and stuffed with cheese.
40 gr of fresh yeast
400 ml of water
100 ml of oil
1 spoon of sugar
1, 5 tablespoons of salt
1 kg of flour for all purposes
500 gr of fine cheese
1 egg
Preparation:
In the warm water add sugar and melt yeast and stir all.
Add half the amount of flour and stir again.
Add 200 g of cheese and almost all the oil, leave 2 - 3 spoons.
Shuffle again.
Gradually add flour and mix.
When it's already thick, add a little flour and stamp your hand.
Keep it sticky, it does not take a long mix because you've all mixed well with the ingredients.
Sprinkle the dough with the left oil, again with a hand to shake it a little, so that the oil passes around the test, and leave it curly until it is doubled for 30-40 minutes.
Pour the dough onto the work surface you flatten with flour and purify the dough.
When you roll it in flour it should be soft but not sticky.
Divide into 5 parts and then each section is rolled off with a slip in the circle and cut into triangles.
You choose the size yourself.
On each triangle put a little cheese and twist.
Bend in a pouch.
Boil the egg and cover the biscuits and sprinkle with sea salt.
Leave it acidic for 5 minutes and turn on the oven at 220 degrees.
When the oven is heated until it rises.
Roast baking soda is brushed with a brush, dipped slightly into oil and coated with quick movements, so as not to absorb too much oil.
Serve hot or cold.
40 gr of fresh yeast
400 ml of water
100 ml of oil
1 spoon of sugar
1, 5 tablespoons of salt
1 kg of flour for all purposes
500 gr of fine cheese
1 egg
Preparation:
In the warm water add sugar and melt yeast and stir all.
Add half the amount of flour and stir again.
Add 200 g of cheese and almost all the oil, leave 2 - 3 spoons.
Shuffle again.
Gradually add flour and mix.
When it's already thick, add a little flour and stamp your hand.
Keep it sticky, it does not take a long mix because you've all mixed well with the ingredients.
Sprinkle the dough with the left oil, again with a hand to shake it a little, so that the oil passes around the test, and leave it curly until it is doubled for 30-40 minutes.
Pour the dough onto the work surface you flatten with flour and purify the dough.
When you roll it in flour it should be soft but not sticky.
Divide into 5 parts and then each section is rolled off with a slip in the circle and cut into triangles.
You choose the size yourself.
On each triangle put a little cheese and twist.
Bend in a pouch.
Boil the egg and cover the biscuits and sprinkle with sea salt.
Leave it acidic for 5 minutes and turn on the oven at 220 degrees.
When the oven is heated until it rises.
Roast baking soda is brushed with a brush, dipped slightly into oil and coated with quick movements, so as not to absorb too much oil.
Serve hot or cold.
Violeta › Yummy great article
maca1 › Baš fino danas smo na kiflice?
maca1 › Domače je uvjek bolje od kupeno jer znaš šta si stavila
DAIANAGABAR › Good article dear super
Melsdename › Yummy
soncee › Yummy preubavi kiflice
carmen3521 › Great recipe
