Cheese cake

Ingredients:
1kg of flour
2 eggs
1 spoon of sugar
1 tablespoon of salt
1dcl of oil
2 di-go yeast
500ml (half milk-half water)

For fil:
300g cheese with cream
1 whites
a little salt

Preparation:
First, put the yeast in lukewarm milk, with a spoon of sugar, a spoon of flour and let it fill. Add a spoonful of salt to the flour, pour the egg, yeast, oil and slightly heated 500 ml (half a half-milk water) and mix the dough and put it warm in to get blown.
When the dough is absorbed, place it on the work surface and make 28 balls of this amount. Balls put on a little rest (about 20 mins). 27 balls developed as for baking sausages.
Put in each kettle a bit of cheese with a cake. Roll the knife and cut it halfway but sloppy. I put it in tepsiju no. 30 I put it on paper. The first row is 22 halves, the part where we cut off with the edge of the carpet.
The second part agrees with the same 18 halves, the same part that is cut is placed around, but slightly inclined towards the middle of the circle. In the middle, the 1 ball is left and finally we reconcile the remaining 14 halves around the circle, we put it lightly.
Leave it a little extra, cover with a transparent foil for about 20 minutes to stand in warm.
Cover the casserole with a yolk and sprinkle with sesame, flax (as you wish, and can also with other seeds). Bake at 200 degrees around 40min. (depends on the oven). Put the alu-foil when the cake grows. Roasted with oil and you can serve hot.