Chefs filled with cheese

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.