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Heat the milk, water and oil. When it is very hot, toss in the sprinkle little by little to scald the dough.
Wait for it to cool down until you can put your hand.
Add the eggs. Add one by one and knead with your hand, until you get a soft consistency.
Add the cheese and mix with your hands until you get a consistency that you can roll up and not stick to your hands.
If necessary, grease your hands with oil and roll the cheese breads to the desired size.
Bake in a medium/high oven until golden. Or bake to desired doneness.
Note: - No salt is used, because the cheese is salty. But if necessary, add to taste.
- If using free-range eggs, more quantity will be needed. Just keep adding until you get a soft dough. Because at the end, the cheese will be added and will give the curling point.
- Can be frozen after rolling. The tip is to let them freeze in a shape and then pass them to a packaging.
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