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Cheese pies

Cheese pies


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Preparation: I heated the milk, mixed it with the yeast and a teaspoon of sugar and let the mixture stand for 5 minutes to activate the yeast. If it foams, it means it's good. In the sifted flour I put 3 egg yolks, half a vanilla essence, the mixture of milk and yeast, 1 tablespoon of oil, 1 tablespoon of butter at room temperature, 4 tablespoons of sugar. I kneaded the dough until it became supple. It is a soft dough, slightly sticky at first, but after 1-2 minutes of kneading it is no longer sticky. I raised the dough in a bowl greased with a little oil. The dough has risen for an hour. I had 200 g of cheese which I crushed with a fork. I mixed the cheese with the three remaining egg whites, a tablespoon of sugar and half of the vanilla essence. After the dough grew, I made balls the size of a tangerine that I spread with the rolling pin. In the middle of the dough sheet I put 2 teaspoons of the cheese mixture, I brought the edges to the center, joining them so that they don't fall apart when baked. I sprinkled a little flour in the pan and continued until I finished all the dough. I beat the remaining egg with the remaining oil (a tablespoon) and a teaspoon of cold water. I greased the pies with beaten egg and sprinkled sesame seeds. I let the pies in the pan rise for another 10-15 minutes, then I put them in the oven, over medium heat, for about 20 minutes. I did the toothpick test to make sure the inside is not unripe due to the cheese mixture. When I pass the test and are red and beautiful I am ready. Good appetite!